Curly Pasta with Polpetti
8,4 / 10
ready in 1 hr 35 min.
- 3 onions
- ¼ cup olive oil
- 8 cloves chopped garlic cloves
- 1 Tbsp oregano
- 1 tsp crushed Red pepper flakes
- 1 can Tomato paste (175 g)
- 2 cans crushed tomatoes (750 g each)
- ½ cup water
- ¼ tsp salt
- ¼ tsp Black pepper
- 8 cups Fusilli (or pasta of preference)
Heat the oil in a large pot over medium heat.
Add the onions and cook for about 10 minutes or until soft and translucent.
Add in the garlic, oregano and pepper flakes and cook for another minute to incorporated and then remove approximately half of the mixture and set aside.
Add the tomato paste to the pot with the onions still in it and stir and cook for about a minute.
Add add the crushed tomatoes, water, salt and pepper, and simmer over low heat for at least an hour until thick. The longer it cooks the thicker it will become.
Cook pasta according to package instructions.
For the Meatballs:
Preheat oven to 250°C | 475F | gas 9.
In a large bowl, combine bread crumbs, almond milk, parsley, basil, eggs, garlic and the remaining half of the cooked onions. Mix together until completely blended. Add the ground beef and mix until just incorporated.
Taking a generous size tablespoon of the meat mixture, roll into a 2 1/2 inch meatball. Repeat for the remaining meat.
Place on a lightly greased sheet tray and bake until well browned, about 30 minutes.
Add the meatballs to the sauce and simmer for about 15 minutes. Combine with the cooked pasta and serve!