A slow-simmered classic from the Italian table - tender meatballs in a rich tomato sauce. Made for generous pours of a good red and plenty of bread to follow.
Ingredients
- 500 g Minced Pork
- 500 g Minced Veal
- 1 bunch of Parsley
- 1 Egg
- 2 cloves of Garlic
- grated Nutmeg
- Salt & Pepper
- 1 Onion
- 1 Red Capsicum
- 2 tins Chopped Tomatoes
- 4 heaped tablespoons of Breadcrumbs
- Primo Estate Extra Virgin Olive Oil
- Primo Estate Il Briccone Shiraz Sangiovese
Directions
1. Prepare the polpette
Finely chop ⅔ of a bunch of parsley and 1 clove of garlic, then combine with the pork and veal mince in a large bowl.
Grate in a little nutmeg, add the egg and breadcrumbs, and mix gently until just combined.
Season with sea salt and freshly cracked black pepper, then roll the mixture into golf-ball sized polpette using your hands.
2. Start the sugo
Finely chop the onion, the remaining garlic clove and the capsicum.
Warm a generous drizzle of our Extra Virgin Olive Oil in a heavy pot and cook the vegetables slowly until soft, sweet and fragrant.
3. Brown the polpette
Add the meatballs to the pot and turn them gently until browned on all sides.
Pour in a good dash of red wine and let it bubble for a minute or two, lifting all the flavour from the base of the pot.
4. Slow simmer
Add the canned tomatoes, the remaining parsley and a pinch of salt.
Lower the heat and let the sauce simmer gently for about 45 minutes, the polpette becoming tender as the sugo thickens and deepens in flavour.
5. Finish and serve
Bring the pot straight to the table.
Serve with mashed potatoes, a final drizzle of our Extra Virgin Olive Oil, and plenty of crusty bread.
Buon appetito.
Our Il Briccone Shiraz Sangiovese is the perfect match for this hearty recipe - the full, spicy flavours of this McLaren Vale red compliment the texture and savouriness of Polpette al Sugo!
