PolpettePosted: September 7, 2013
decided to run polpette the other day for work friday. polpette is a giant meatball in pasta sauce; i went with sugo alla’ arrabiatta (angry sauce). its a tad spicy and yet basic. you’ll need-
– 1 lb ground beef
– 1 lb ground pork
– 1/2 cup bread crumbs
– 2 eggs
– 1/8 cup basil
– 5 cloves chopped garlic
– 4 TBS crushed red pepper (can be lessened to taste, or omitted)
– 2 TBS kosher salt.
mix the above with our hands and form into 2 balls. let set for 10 minutes. brown over med heat and once browned over most of it’s surface, set it aside and save the unwashed pan…..you’ll be cooking the sauce in it.
use a jar of quality sauce if you’re lazy; if not
– 1 28 oz. can san marzanno’s tomatoes (DO NOT DRAIN)
– 4 TBS olive oil.
– 1/2 cup rough chopped basil
– 1 TBS kosher salt
– 2 cloves chopped garlic
heat oil, add basil, salt and garlic. cook over med heat for about 3-4 minutes, garlic should be slightly browned. add tomatoes, and crush with a wooden spoon (i prefer mine slightly chunky) and bring to boil. set heat to med and let simmer for 30 minutes, then add meatballs. bring to boil. once boiling drop to low and cover. let simmer for 1 hour. un cover and reduce for 30-45 minutes. remove from heat and let sit for 10-15 minutes.
serve in bowl or over spaghetti or angle hair (my fave). enjoy.
[ed- polpette is usually stuffed with 2 slices proscuitto and 2-3 small pearls of mozzarella. i didn’t stuff these, but if you do….it’s fucking amazing. it adds a depth to it that has to be experienced to comprehend.]