Spaghettini with Ricotta Meatballs

Spaghettini with Ricotta Meatballs

Made with Passata

Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Easy

Ingredients

Meatballs:

  • 70 ml gr of crustless stale bread soaked in 120of milk
  • 120 g ricotta cheese
  • 500 g pork and veal mince (combined)
  • 1 egg
  • 40 g grated Parmigiano Reggiano cheese
  • 2-3 tblsp of chopped parsley
  • 1/4 tsp of grated nutmeg
  • Finely grated zest of 1/2 lemon
  • Salt and pepper for seasoning

Sauce:

  • 1 small brown onion or French shallot (finely chopped)
  • 1/4 in of a red capsicum (one piece)
  • 150 ml of red wine
  • 800 ml of Mutti Passata (ideally Mutti Passata Gastronomia Baby Roma (but Classic is fine also))
  • 400 ml of water
  • A few parsley leaves
  • leaves A few celeryplus some to add to the finished dish
  • 50 ml of Monini Classico Extra Virgin Olive Oil
  • Salt and pepper for seasoning
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Method

  1. Soak the bread in milk in a large mixing bowl for 20 minutes, then use your hands to mash it into a pulp.
  2. Add ricotta, mince, egg, cheese, parsley, nutmeg, lemon rind and a little salt and pepper and mix well (using your hands is best here) to create an even paste. Rest it in the fridge for 20-30 minutes.
  3. Heat up the oil in a large heavy based pan, shape mandarin sized meatballs and fry them off (in batches, if needed) to brown them on both sides.
  4. Add the chopped onion (or French shallot) and cook it together with the meatballs for 1-2 minutes, then deglaze the pan with wine and cook out the alcohol (2-3 minutes).
  5. Add Mutti Passata, water, celery and parsley leaves, capsicum quarter and pinch of salt and bring to a simmer, then turn the heat to low and cook, covered, for 2 hours.
  6. Taste for salt and adjust to your liking. Discard the exhausted celery and parlay leaves and capsicum. Add some fresh leaves.
  7. Bring a large pot of salted water to the boil. Drop in the spaghetti, stir well and cook until just before al dente.
  8. Strain the pasta straight into the meatball pan, dragging along some pasta cooking water. Stir well, but gently, not to disturb the soft meatballs.
  9. Serve hot, with fresh celery leaves, a little grated Parmigiano and a grinding of pepper.

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Also made with: Passata


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