A great weeknight supper that we cooked when Jules’ brother Peter came to stay during last week … only to discover that this is one of his reliable weeknight dinners too! Another Silver Spoon convert as we’d given him this book for Christmas.
Rigatoni con Polpettine – to serve 4
- 300g minced meat (we used a mix of beef and pork)
- 1 sprig flat-leaf parsley, chopped
- ½ garlic clove, chopped
- 1 egg, lightly beaten
- plain flour, for dusting
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 1 celery stick, chopped
- 1 carrot, chopped
- 1 small sprig rosemary, chopped
- 400ml passata
- 350g rigatoni
- 25g Parmesan
Mix the meat, parsley and garlic together in a bowl, then stir in the egg and season with salt and pepper. Shape the mixture into small meatballs, dust with flour and set aside.
Heat the oil in a pan, add the onion, celery, carrot and rosemary and cook over a low heat, stirring occasionally, for 5 minutes.
Add the meatballs and turn up the heat to medium. Cook until lightly browned all over, add the passata and season with salt. Lower the heat, cover and simmer, stirring now and then, for about 40 minutes.
Cook the rigatoni in a large pan of boiling salted water until al dente, then drain and tip into the meatballs. Mix well and heat through for a couple of minutes.
Sprinkle over some Parmesan to serve.
Wine Suggestion: Italian of course, but it doesn’t need to be anything fancy. We drank a delightful Chianti Rufina from Fattoria di Basciano which was perfect; full of lovely cherry fruit, fresh acidity to match the tomato and ripe, grippy tannins to work with the meatballs.
(Original recipe from Silver Spoon Pasta, Phaidon Press Ltd. 2009)