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Vegetarian Polpette and Spaghetti in Italian Tomato Sauce

Vegetarian Polpette and Spaghetti in Italian Tomato Sauce
Prep Time
45 min
Cook Time
20 min
Yields
4 servings

Turn an Italian classic vegetarian with homemade polpette made from bread crumbs, Parmesan cheese, herbs and milk. Courtesy of Alison Kent.

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ingredients

Vegetarian Polpette

2
cup (500 mL) panko or dried bread crumbs
cup (150 mL) Parmesan cheese, grated
cup (75 mL) parsley
1
tsp (5 mL) baking powder
½
tsp (2 mL) each salt and pepper
2
eggs, beaten
1
cup (250 mL) milk
3
Tbsp (45 mL) olive oil

Italian Tomato Sauce

1
Tbsp (15 mL) olive oil
1
onion, thinly sliced
3
clove garlic, sliced
4
cup (1 L) passata (jarred stirred tomatoes), about 1 ½ (each 660 mL) jars
1
can (156 mL) tomato paste
½
cup (125 mL) dry white wine or sodium-reduced vegetable broth
1 ½
tsp (7 mL) granulated sugar
½
tsp (2 mL) each salt and dried oregano
¼
tsp (1 mL) hot pepper flakes
12
oz (375 g) spaghetti
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directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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