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Pork Polpette Pasta

Pork Polpette Pasta

with pomodoro sauce
4.0(117)
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: 
820 kcal
: 
41.4g
:
  • Wheat
  • Soya
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens

½ sachet(s)

Italian Herbs

1 pack(s)

Breadcrumbs

()

2 pack(s)

Passata

1 unit(s)

Onion

2 unit(s)

Garlic

1 sachet(s)

Worcester Sauce

()

1 sachet(s)

Beef Stock

180 grams

Dried Linguine

()

1 unit(s)

Grated Italian Style Hard Cheese

()

250 grams

Irish Pork Mince

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Butter

Energy (kJ)3430 kJ
Energy (kcal)820 kcal
Fat20.4 g
of which saturates7.9 g
Carbohydrate107.6 g
of which sugars24.6 g
Dietary Fiber4.4 g
Protein41.4 g
Salt3 g
•Grater
•Colander
•Pot with Lid

PDF
Cook the Pasta
1
  • 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.

Prep the Veg
2
  • Halve, peel and chop the onion into small pieces.
  • Peel and grate the garlic (or use a garlic press).
Make the Polpette
3
  • In a large bowl, mix 2 tbsp water and ½ 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, five per person.
Fry the Polpette
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the pork meatballs until browned all over and cooked through, shifting as they colour, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
  • Once cooked, remove from the pan and set aside.
Simmer Your Sauce
5
  • Return the (now empty) pan to medium-high heat, with another drizzle of oil if needed.
  • Once hot, fry onion and garlic until slightly softened, 3-4 mins.
  • Add stock powder, passata, Worcester sauce, 1 tsp sugar and 75ml water (double both for 4p). Simmer for 5-7 mins.
  • Add the 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!

Garnish and Serve
6
  • Divide the cooked linguine between bowls.
  • Top with your pork polpette and plenty of sauce.
  • Garnish with a sprinkling of cheese.
Meal right image

Garlic Recipes
Linguine Recipes
Mince Recipes
Pork Recipes
Beef Recipes
Italian Style Hard Cheese Recipes
Passata Recipes
Pork Mince Recipes
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