Polpette Spaghetti
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- For the meatballs
- 3 ½ ozs gluten-free bread
- 9 ozs ground Beef
- 9 ozs ground pork
- 1 onion (grated.)
- 2 cloves garlic cloves (finely chopped)
- 1 egg (beaten.)
- 1 oz gluten-free breadcrumbs
- salt
- peppers
- olive oil (for frying)
- For the sauce
- 1 onion (finely chopped)
- 1 red Bell pepper (seeds removed, chopped)
- 2 Tbsps olive oil
- 2 Tbsps tomato puree
- hot water
- 1 Tbsp Tomato sauce
- ½ Tbsp chopped Basil
- ½ Tbsp chopped oregano
- 1.333 cups Beef stock (or vegetable stock)
- salt
- peppers
- sugar
- To serve
- 16 ozs gluten-free Spaghetti
Preparation steps
1.
For the meatballs: soak the bread ina little water until soft, squeeze dry and put in a bowl. Mix in the remaining ingredients. Season with salt and pepper to taste and mix well, breaking up any clumps of meat with a fork.
2.
Dust your hands with flour and roll the mixture into golf ball-sized balls.
3.
Heat a little oil in a frying pan and fry the meatballs in batches until browned on all sides.
4.
For the sauce: heat the olive oil in a pan and gently cook the onion and pepper until softened.
5.
Mix the tomato puree with a little hot water and add to the pan and stir well. Stir in the tomato sauce and stock.
6.
Add salt, pepper and sugar to taste. Add the meatballs and stir well. Stir in the basil and oregano and simmer for 10-15 minutes, until the meatballs are cooked through.
7.
Cook the spaghetti according to the instructions on the packet. Drain and put into a warm serving dish. Spoon the meatballs and sauce over the spaghetti.
8.
Garnish with basil and parmesan cheese shavings.
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