Turn an Italian classic vegetarian with homemade polpette made from bread crumbs, Parmesan cheese, herbs and milk. Courtesy of Alison Kent.
Directions for: Vegetarian Polpette and Spaghetti in Italian Tomato Sauce
Ingredients
Vegetarian Polpette2 cup (500 mL) panko or dried bread crumbs
cup (150 mL) Parmesan cheese, grated
cup (75 mL) parsley
1 tsp (5 mL) baking powder
tsp (2 mL) each salt and pepper
2 eggs, beaten
1 cup (250 mL) milk
3 Tbsp (45 mL) olive oil
Italian Tomato Sauce1 Tbsp (15 mL) olive oil
1 onion, thinly sliced
3 clove garlic, sliced
4 cup (1 L) passata (jarred stirred tomatoes), about 1 1/2 (each 660 mL) jars
1 can (156 mL) tomato paste
cup (125 mL) dry white wine or sodium-reduced vegetable broth
1 tsp (7 mL) granulated sugar
tsp (2 mL) each salt and dried oregano
tsp (1 mL) hot pepper flakes
12 oz (375 g) spaghetti
Directions
Vegetarian Polpette1. In bowl, whisk eggs and milk; stir in bread crumbs, cheese, half of the parsley, the baking powder, salt and pepper. Set aside for 30 minutes.
Italian Tomato Sauce1. Meanwhile, in large saucepan, heat oil over medium-high heat; cook onion and garlic, stirring often, until softened, about 3 minutes. Add passata, tomato paste, wine, sugar, salt, oregano and hot pepper flakes; simmer, stirring, for 5 minutes.
2. Roll bread crumb mixture into 16 balls. In large skillet, heat oil over medium heat. Cook balls (polpette), turning to brown all over, until firm and golden brown, about 5 minutes. Using slotted spoon, transfer polpette to sauce. Cover and simmer for 20 minutes.
3. In large pot of boiling salted water, cook pasta until tender, about 8 minutes. Drain; serve with polpette and sauce spooned over top. Sprinkle with remaining parsley.
See more: Vegetarian, Main, Italian, Dinner, Pasta, Tomatoes, Comfort Food