Start this recipe by mixing all of the polpetti ingredients together and form into polpetti the size of a walnut. Lightly brown in a large pan with a little oil then remove and put aside. Next prepare the sauce by heating a tbsp of olive oil in the same pan and fry together the onion and garlic for 2 minutes. Next, add in the carrots, fennel and celery and cook for 5 minutes. Add in the passata, stock and season with salt and pepper. Bring to the boil then lower the heat. Pop the polpetti back into the pan and continue to cook for 10-15 minutes. Serve the polpetti sauce mix with cooked spaghetti or papardalle pasta.

Serves 3-4

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