Veal Polpette with Thin Spaghetti and Light Tomato and Basil Sauce
Polpette are baby meatballs and these are stuffed with a pine nut (buttery, slightly crunchy surprise) and a currant or raisin (to keep the meat moist).
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Heat a large pot of water to a boil. When it boils, salt it and add the pasta.
Step 2
While the water boils, in a large bowl, mix the meat with the minced garlic, egg, bread crumbs, cheese, nutmeg, salt, pepper, and a generous drizzle of EVOO. Roll small meatballs with a pine nut and raisin in the center of each, and arrange them on a rimmed nonstick cookie sheet. Bake the meatballs for 10 minutes, or until cooked through.
Step 3
Heat a deep skillet over medium heat. Add the 3 tablespoons of EVOO (3 times around the pan). Add the chopped garlic and the onions and cook for 5 minutes, or until soft and sweet. Add the wine, reduce for a minute, then stir in the diced tomatoes and tomato sauce and simmer for 5 minutes. Fold in the basil to wilt it.
Step 4
Cook the pasta al dente, drain, and toss with half of the sauce. Take the meatballs from the oven and carefully loosen them from the cookie sheet with a thin spatula, then add them to the remaining sauce to coat.
Step 5
Top the pasta with the polpette and serve with extra grated cheese to pass at the table and a green salad.
