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