Linguine and Pork Polpette
with pomodoro sauce
Polpette (aka meatballs) are a quintessential dish when it comes to comforting homemade Italian cuisine. In Italy, they're most often eaten with sauce alone, but in this tempting recipe, they're also accompanied by heaping helpings of al dente pasta.
Ingredients
½ sachet(s)
Italian Herbs
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 pack(s)
Passata
1 unit(s)
Onion
2 unit(s)
Garlic
1 sachet(s)
Worcester Sauce
(Contains Soya)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
240 grams
Pork Mince
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
- In a large bowl, mix 2 tbsp water and ¼ tsp salt (double both for 4p) with the breadcrumbs.
- Add the pork mince and half the Italian herbs (double for 4p).
- Season with pepper and mix everything together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
- Roll into evenly-sized balls, 3-4 per person.
- Pop the meatballs onto a large (lined) baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium-high heat, with a drizzle of oil.
- Once hot, fry onion and garlic until slightly softened, 3-4 mins.
- Add stock, passata, Worcester sauce, 1/2 tsp sugar and 75ml water (double both for 4p). Simmer for 5-7 mins.
- Add the cooked meatballs and a knob of butter. Cook until warmed through, 1-2 mins.
- Season to taste with salt, pepper and sugar.
TIP: Loosen the sauce with a splash of water if necessary!
- Divide the cooked linguine between bowls.
- Top with your pork polpette and plenty of sauce.
- Garnish with a sprinkling of cheese.
