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Spaghetti con polpette (Spaghetti with meatballs)

We've kept things fairly traditional here, but the rich red-wine sauce and aromatics of thyme and oregano make for a winning formula, so why mess with it?
Spaghetti con polpette (Spaghetti with meatballs)William Meppem
8
30M
1H 30M
2H

Ingredients

Sugo
Polpette

Method

1.Preheat oven to 190C. For sugo, heat extra-virgin olive oil in a wide shallow saucepan over medium heat, add onion and sauté until starting to soften (5 minutes). Add garlic, sauté until very tender (10-12 minutes), add wine and cook until reduced by one-third (2-4 minutes). Add tomato passata and herbs, bring to the boil, season to taste and set aside.
2.Meanwhile, for polpette, combine ingredients (except olive oil) in a bowl, season to taste and mix with your hands to combine well. Roll golf-ball-sized pieces of mixture in your hands until they start to feel elastic, and set balls aside. Heat olive oil in a large non-stick frying pan over high heat, add polpette in batches and turn occasionally until golden (2-4 minutes). Add to pan with sugo, season to taste, cover with a lid, transfer to oven and bake until polpette are cooked through and sauce is rich and thick (1 hour).
3.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, toss in extra-virgin olive oil and serve with polpette in sugo, scattered with basil leaves and extra parmesan and pecorino.

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