Name: Veal polpettone
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram veal or beef mince; 2 eggs, beaten; 1/4 cup fresh breadcrumbs; 2 tablespoon chopped oregano; 2 tablespoon chopped sage; 375 gram fresh pappardelle pasta; 400 gram jar tomato pasta sauce; 400 gram can cherry tomatoes; 1 bunch basil, leaves picked; shaved parmesan, toasted pine nuts, salad, to serve

Ingredients

500 gram veal or beef mince

2 eggs, beaten

1/4 cup fresh breadcrumbs

2 tablespoon chopped oregano

2 tablespoon chopped sage

375 gram fresh pappardelle pasta

400 gram jar tomato pasta sauce

400 gram can cherry tomatoes

1 bunch basil, leaves picked

shaved parmesan, toasted pine nuts, salad, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a large baking dish.

2.In a large bowl, combine mince, eggs, breadcrumbs and herbs. Season to taste; mix well. Roll into walnut-sized balls. Arrange in dish; bake 20 minutes.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions; drain well.

4.Add pasta, sauce and tomatoes to dish with meatballs. Gently toss to combine. Cover with foil; return to oven a further 10-15 minutes.

5.Sprinkle with basil leaves, shaved parmesan and toasted pine nuts. Serve with salad.

We used fresh breadcrumbs, made from stale bread, but dried breadcrumbs are fine also.
Note

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