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Polpette in sugo

You'll need

660 gm each coarsely minced pork and veal 100 gm fine fresh white breadcrumbs 75 gm flat mild pancetta, finely chopped ½ cup finely chopped basil 4 garlic cloves, finely chopped 2 eggs, lightly beaten 1 tbsp Worcestershire sauce 1 tbsp each finely chopped oregano and sage 2 tsp finely chopped thyme, plus extra sprigs to serve 700 gm tomato passata To serve: shaved parmesan and crusty bread   Herb salad 1 cup (firmly packed) each purple basil, basil, dill and flat-leaf parsley 50 gm each baby English spinach leaves and rocket leaves 60 ml (¼ cup) extra-virgin olive oil Juice of 1 lemon


  • 01
  • Preheat oven to 250C fan-forced. Combine ingredients (except tomato passata) in a bowl, season to taste and mix to combine. Roll mixture into 4 balls and place in a lightly oiled 2-litre baking dish. Pour over tomato passata and bake, turning polpette halfway through cooking, until cooked through (30 minutes).
  • 02
  • Meanwhile, for herb salad, combine ingredients in a bowl, season to taste and toss gently. Serve with polpette, topped with thyme sprigs and shaved parmesan, and crusty bread.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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