Spaghetti con Polpette
Serves 4 – 6 people
Make your own pasta: Optional
Recipe – Pasta Dough
3 Whole eggs (165g total)
Recipe – Tomato Sugo
2 x Large brown onion
2 x Garlic clove
½ Bunch thyme (picked and chopped)
250ml White wine
1.25kg Ripe round tomatoes (cored and peeled)
Recipe – Meatballs
520g Pork Mince
190g Beef Mince
35g Bread Crumbs
40g Parmesan (grated)
30mL Extra Virgin Olive Oil
2 whole eggs
10g Garlic (minced)
½ Brown Onion (finely diced & cooked)
½ tablespoon Dijon mustard
Parmesan to grate
Method – Pasta Dough
1) Kneed together all ingredients in a large bowl (this should be done the night before) and leave to rest in fridge overnight, wrapped tightly in cling wrap.
2) Using a pasta roller, work the dough through the thickest setting, gradually rolling down to the thinnest setting (approximately 1-1.5mm thick) whilst occasionally dusting the dough with semolina.
3) Once you have the right thickness for your pasta, cut in to 30cm pasta sheets.
4) Then cut, with a pasta roller attachment, in to 0.1cm wide strips and lay spaghetti on to a tray and lightly dust with semolina.
5) Keep chilled in the refrigerator until ready to cook.
Method – Tomato Sugo
1) Sweat off onions, garlic and thyme in olive oil on a medium heat until translucent.
2) Add white wine and reduce by half.
3) Add tomatoes and cook on a low heat for 2 hours or until sauce has a nice rich consistency.
Method – Meatballs
1) Combine all ingredients and portion into 30g balls.
2) Seal off the meatballs in a pan on a high heat until golden brown on all sides. Do not over crowd the pan as this won’t help them caramalise and they will start to stew.
3) Add to the sugo and continue to cook on a low heat for 4 minutes.
1) Cook the spaghetti in a pot of salted boiling water.
2) Add the pasta to the sauce, toss and serve.
3) Grate parmesan over the top and enjoy.