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.
The quantities provided above are averages only.
Ingredients
½ sachet(s)
Italian Herbs
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 pack(s)
Passata
1 unit(s)
Onion
1 unit(s)
Garlic
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Beef Stock
180 grams
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
250 grams
Irish Pork Mince
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Boil a 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.
- Drizzle with oil and stir through to stop it sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- 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 use your hands to mix everything together. IMPORTANT: Wash your hands and equipment after handling raw mince.
- Roll into evenly-sized balls, 5 per person.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the meatballs and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
- Once cooked, transfer the meatballs from the pan.
- Return the (now empty) pan to a medium-high heat, with another drizzle of oil if necessary.
- Add the onion and garlic and fry until slightly softened, 3-4 mins.
- Add beef stock, passata, Worcester sauce, 1 tsp sugar and 50ml water (double both for 4p). Simmer for 5-7 mins.
- Add the meatballs and cook for 1-2 mins, until warmed through.
- Season to taste with salt and pepper.
- Serve the linguine and polpette in bowls topped with plenty of sauce.
- Garnish with a sprinkle of cheese.
