SPAGHETTI CON POLPETTE

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by gmt

wfaa.com

Posted on February 2, 2012 at 2:21 PM

 

Polpette (Meatballs)
1 lb beef chuck
1 lb pork shoulder
5 oz Italian pancetta
1 small yellow onion, quartered
5 garlic cloves, brown ends removed
2 roma tomatoes, (preferably over-ripe)
2 whole eggs
1 tbsp fennel seed, toasted
2 tsp hot Italian pepper flakes
4 basil leaves, chiffonade or sliced thinly
1 tbsp fresh rosemary leaves, finely chopped
1/4 cup unseasoned bread crumbs
3/4 cup Parmigiano Reggiano, grated
1/4 cup red wine
2 1/2 tbsp kosher salt
1 1/2 tbsp cracked black pepper
Extra-virgin olive oil
-In a stand up mixer with grinder attachment, grind the beef, pork, pancetta, onion, garlic cloves, and roma tomatoes. Then add the ground meat mixture to the mixing bowl with dough hook attachment. Add the remaining ingredients and mix with the dough hook on low for 5 minutes, or until well combined.
-Roll the meatballs out and have a sauté pan under medium heat ready. Add a drizzle of extra-virgin olive and brown the meatballs on all sides, then reserve.
 
Basic Tomato Sauce
1/4 cup extra-virgin olive oil
1/2 small onion, minced
3 garlic cloves, minced
1/4 cup white wine
2 cans whole San Marzano tomatoes (watch out for fake ones from California)
1 can of water
1 whole basil stalk
1 rind of Parmigiano Reggiano
Kosher salt and cracked black pepper to taste
-In a large sauce pan, under medium heat, add the extra-virgin olive oil. Then add the onions and garlic, and sweat until onions are translucent, about 3-4 minutes. Add the white wine and reduce, then add the remaining ingredients and turn the heat down to a simmer. Stir occasionally and let the sauce reduce for 2 hours, then remove the basil stalk and Parmigiano rind. You can then blend the sauce or leave it rustic.
 
Spaghetti with Meatballs
1 package of good spaghetti pasta (DeCecco or Rustica d’Abruzzo are favorites)
Parmigiano Reggiano
Extra-virgin olive oil
Making it all come together
- Add the meatballs to the tomato sauce and bring to a simmer.
-Have a pot of boiling, salted water ready and drop the spaghetti pasta.
-In a large separate pan, add some of the tomato sauce. When the pasta is “al dente,” drain and add to the tomato sauce. Toss with a good drizzle of extra-virgin olive oil and Parmigiano. Plate the spaghetti and top with simmered meat balls…a favorite since I was a kid!
 
Yield: 4 portions
Active Prep: 30 min
Cook Time: 2 hours

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