Spaghetti con polpette

Tom O'Connor's Spaghetti con Polpette

Try this quick, filling and authentic-tasting pasta dish with Italian-style meatballs simmered in a rich tomato sauce.


For the sauce
For the meatballs
For the spaghetti

Preparation method

  1. For the sauce, heat the olive oil in a saucepan over a medium heat and gently fry the spring onions and garlic for 3-4 minutes until softened but not browned. Pour in the stock and the passata and simmer for ten minutes.

  2. Meanwhile, for the meatballs, put the mince and the egg into a large mixing bowl and season generously with salt and freshly ground black pepper. Using clean hands, mix thoroughly, then add the parmesan and breadcrumbs and mix again until the mixture sticks together like a paste.

  3. Divide the meatball mixture into equal-sized pieces and roll into small meatballs. Add the meatballs to the sauce and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.

  4. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and add to the sauce and meatballs. Stir together gently to combine, then serve.

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