GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spaghetti con polpette


You'll need

500 gm dried spaghetti   Salsa al pomodoro 80 ml (1/3 cup) olive oil 1 garlic clove, finely chopped ½ tsp dried chilli flakes 1.5 litres (6 cups) tomato passata 200 ml chicken stock 10 basil leaves, torn 1 tsp dried oregano 80 ml (1/3 cup) extra-virgin olive oil   Polpette 1½ slices crustless white Italian bread (about 80gm), coarsely torn 100 ml milk 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 3 slices mild pancetta, coarsely chopped 1 anchovy fillet, finely chopped 1 rosemary sprig 75 ml dry white wine 150 gm each minced pork, minced veal and minced chicken thigh 1½ cups (loosely packed) flat-leaf parsley 25 gm each finely grated parmesan and pecorino, plus extra to serve ½ tsp finely grated nutmeg

Method

  • 01
  • For salsa al pomodoro, heat olive oil in a saucepan over medium heat, add garlic and chilli, cook until garlic starts to colour (1-2 minutes). Add passata, stock and basil, bring to the boil, reduce heat to low, add oregano, simmer until thick (45 minutes-1 hour). Remove from heat, add extra-virgin olive oil and season to taste.
  • 02
  • For polpette, combine bread and milk in a bowl, set aside until bread softens (5 minutes). Meanwhile, heat oil in a frying pan over low heat, add onion and garlic, stir occasionally until tender (7-10 minutes). Add pancetta, anchovy and rosemary, cook until anchovy dissolves and pancetta is tender (8-10 minutes). Deglaze with wine, cook until liquid evaporates (3-5 minutes), set aside to cool in a large bowl (discard rosemary sprig). Squeeze excess milk from bread (discard milk), add to onion mixture with pork, veal, chicken, parsley, cheeses and nutmeg, stir to combine, season to taste and roll into walnut-sized balls. Cover and refrigerate until required.
  • 03
  • Preheat oven to 160C. Place polpette in a baking dish to fit snugly. Pour over salsa al pomodoro, cover with foil, bake until polpette are cooked through (35-45 minutes).
  • 04
  • Meanwhile, cook spaghetti in boiling salted water until al dente (8-10 minutes). Drain, toss through polpette and sauce, season to taste and serve hot with grated parmesan and pecorino.

"Most Italian families have their own special recipe for polpette di carne - meatballs - and salsa al pomodoro, a basic tomato sauce. Over the years these recipes have merged to become part of a priceless Sunday gathering of families."

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

May 2011

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×