Start this recipe by heating 1 tablespoon of oil in a pan and soften the onion and garlic together for 3 minutes. Transfer to a food processor and add in all the remaining polpetti ingredients. Blitz together for a few seconds then roll into small balls the size of a walnut. Heat the remaining oil in a pan and and quickly seal the polpetti all over for a few minutes. Next, add in the stock pot, red wine and salsa pronto and cook for a further 3 minutes. Place the ½ cooked pasta into an oven dish and pour over the polpetti and sauce mixture. Tear the mozzarella into pieces and scatter on top. Sprinkle over the extra Parmesan cheese and bake in the oven at 200`c for just 15 minutes. Remove from the oven and serve immediately with the rucola leaves scattered over the top.

Serves 4

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