Spaghetti con Polpette

spaghetti con polpette

This post is sponsored by Nuffnang

With Mother’s Day just around the corner, I’m sure I’m not the only one trying to think of a great gift! Something a little bit special, not the typical fluffy slippers, chocolates or flowers. offers hundreds of different magazine subscriptions at affordable prices (with some great special offers too) so Mum can have her favourite magazine delivered straight to her door for a whole year. Convenient? Absolutely!

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I would love to spend hours wandering the cobblestone streets with my Mum, visiting world-famous landmarks, people-watching in tiny cafes, and gorging on the best pizza and gelato in the world, whilst trying to remember all that I learned in high school Italian classes! But even if you’re not so lucky, you could still take your Mum’s tastebuds to Italy on Mother’s Day instead! Start with this delicious dish for lunch – Spaghetti con Polpette, or spaghetti and meatballs – a hearty, comforting classic that I just can’t get enough of.

This recipe from Gourmet Traveller is a winner (and just one of the many titles available on!) It is not difficult and comes together quite quickly, but it is absolutely delicious and sure to impress. If you’re pressed for time, the sauce can even be made in advance. With a lovely bottle of red, a decadent dessert, and a subscription to her favourite magazine, it’s the perfect way to celebrate her special day!

spaghetti con polpette

Spaghetti con Polpette
Serves 4
Adapted from Gourmet Traveller (Eugenio Maiale, A Tavola, Sydney)

• 500g dried spaghetti

Salsa al Pomodoro
• ¼ cup olive oil
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon dried chilli flakes
• ½ cup red wine
• 1.5L tomato passata
• 200ml chicken stock
• 10 basil leaves, torn
• ¼ cup (loosely packed) flat-leaf parsley, roughly chopped

• 2 pieces white bread, crusts removed
• 100ml milk
• 2 teaspoons olive oil
• ½ onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 slices prosciutto, roughly chopped
• 1 sprig rosemary, finely chopped
• ½ cup red wine
• 450g chicken or pork mince (I used a combination of both)
• 1 ½ cups (loosely packed) flat-leaf parsley, roughly chopped
• 50g finely grated Parmesan, plus extra to serve

For salsa al pomodoro, heat olive oil in a large saucepan over medium heat. Add onion, garlic and chilli and cook for 1-2 minutes or until just starting to colour. Add wine, passata, chicken stock and basil, and bring to the boil. Reduce the heat to low, and simmer until thick (about 45 minutes). Remove from heat, add parsley and season to taste.

For polpette, combine bread and milk in a bowl and set aside until bread softens (5 minutes). Meanwhile, heat oil in a frying pan over low heat, add onion and garlic, stirring occasionally until tender (7-10 minutes). Add prosciutto and rosemary and cook until tender (8-10 minutes). Deglaze with wine, and cook until liquid evaporates (3-5 minutes), set aside to cool in a large bowl. Squeeze excess milk from bread (discard milk), add to onion mixture with mince, parsley and cheese. Stir to combine, season with salt and pepper and roll into walnut sized balls. Refrigerate until required.

Preheat the oven to 160°C (320°F). Place polpette in a baking dish and pour over salsa al pomodoro, cover with foil and bake for 35-45 minutes or until polpette are cooked through. Meanwhile, cook spaghetti in boiling salted water until al dente. Drain, toss through polpette and sauce, season to taste and serve hot with grated parmesan.

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