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Polpettine with Tomato Sauce and Mint
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Brief Description
Rigatoni noodles topped with meaty tomato sauce, sprinkled with mint.
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Main Ingredient
Ground meat
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Category: Pasta
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 33 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Eliminate the cheese and have a delightful dairy-free dish.
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Posted By: cookingmama
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Posted On: Sep 18, 2012
Number of Servings:
Ingredients:
- 1 1/4 pounds - ground beef, pork & veal mix (meatloaf mix)
- 1 - egg
- 1/2 cups - plain bread crumbs
- 1/2 cups - onion grated
- 1/4 cups - grated Pecorino Romano cheese plus extra for garnish
- 3/4 teaspoons - salt
- 1/4 teaspoons - black pepper
- 1 tablespoons - olive oil
- 1/2 cups - onion diced
- 4 cloves - garlic m,inced
- 28 ounces - crushed tomatoes
- 1/3 cups - chopped fresh mint plus extra for garnish
- 1 pounds - mezzi rigatoni cooked
Directions:
In a large bowl, combine ground beef, pork and veal mix; egg; bread crumbs; grated onion; the 1/4 cup grated cheese, 1/2 teaspoon of salt and the pepper. Form into 56 mini meatballs (polpettine) about 2 teaspoons each.
Heat olive oil in a large, lidded skillet over medium heat. Add diced onion; cook 3-5 minutes until softened. Add garlic; cook 1 minute. Stir in tomatoes and half the mint; reduce heat to low and simmer 15 minutes.
Place polpettine in sauce. Cover and simmer 6 minutes. Gently flip meatballs and cook another 6 minutes, covered. Stir in remaining mint and remaining 1/4 teaspoon salt.
Serve polpettine and sauce over mezzi rigatoni. Garnish with cheese and mint, if desired.
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