Welcome Winter with Nonna's Meatballs
Long Weekends call for a gigantic batch of our beloved meatballs, and as we have just officially welcomed winter, this comforting nourishing dish seemed so appropriate!
To us, nourishment – true nourishment - comes not from kale smoothies, protein powders or juice diets - but from living a balanced, happy life and eating a balanced, varied and happy diet and these meatballs will make you beam with joy!
When eating this – remind yourself life is for living and food is for eating!
Polpette al Sugo
Serves 6
Preparation time: 10 minutes
Cooking time: 2 hours
Ingredients
Meatballs
½ cup full-cream milk
3 slices white bread
500g mince (pork and veal or similar)
50g dry breadcrumbs
2 eggs
150g grated parmesan
1 sprig chopped parsley
1 tsp fennel seeds
Salt and pepper to taste
Olive oil for shallow frying (regular, not extra virgin, works best)
Sauce
1 small brown or white onion, finely chopped
2 tbsp extra virgin olive oil
2 tbsp tomato paste
¼ cup red wine
750ml passata
Salt, pepper and sugar to taste
1 sprig basil, chopped
Pasta
500g dried rigatoni or other pasta
Grated parmesan to serve
Method
In a large bowl, soak the bread in the milk. Add the mince, eggs, parmesan, parsley, fennel seeds, salt and pepper. Mix thoroughly by hand, roll into 3cm balls and leave to rest while you make the sauce.
For the sauce, place a large pan over medium heat. Add the olive oil and onion and fry until soft. Add the tomato paste and red wine. Simmer until the alcohol evaporates. Add the passata and simmer gently on a low heat for 1–1.5 hours. Add salt, pepper and sugar to taste. Add the basil and remove from the heat.
Just before the sauce is ready, shallow-fry the meatballs in batches until brown and crisp. Drain on a paper towel.
Cook the pasta in plenty of boiling salted water. Combine the cooked pasta and sauce. Top with the meatballs and parmesan and serve.