Spaghetti Con Polpettine
By: wina_wini
Published: Thursday, November 18, 2010 - 10:27pm

Ingredients




250 grams spaghetti
250 grams minced beef
50 grams bread crumbs
20 grams freshly grated Parmesan cheese
1 egg, beaten
1 onion, chopped
1 clove garlic, chopped
1/2 Rind and juice of lemon
Salt and pepper
2 tablespoons seasoned flour
Extra Virgin Olive Oil (EVOO)
20 grams butter
Ingredients for the sauce:
100 grams tomato paste or puree
125 milliliters beef stock
125 milliliters red wine
1 clove garlic, crushed
1 teaspoon oregano powder
Salt and pepper

Preparation

1 Peel the onion and chop very finely 2 Using your fingers combine the minced beef, bread crumbs, parmesan cheese, chopped onion, egg, lemon rind and juice, salt and pepper in a large bowl. 3 Roll tablespoonful of the mixture into balls then roll the balls in the seasoned flour 4 Heat the oil in a large pan and the fry the meatballs in batches until golden 5 Remove from pan, drain on paper towels and set aside. 6 Drain excess oil and juices from pan 7 To make the sauce: 8 Combine tomato paste / puree, beef stock, wine, oregano, garlic, salt and pepper in pan and bring to the boil. 9 Reduce the heat and return the meatballs to the pan 10 Simmer for 15-20 minutes 11 Meanwhile, add the spaghetti to a large pan of rapidly boiling water and cook until ‘al dente’ then drain. 12 Put the butter on another pan and melt it on medium heat 13 Add the spaghetti on the melted butter and toss it with a fork 14 Roll the spaghetti using the fork and place them on the serving plate 15 Add the sauce with the meatballs around the spaghetti