Beef Polpette with Marinara

• Beef Mince(500 g)
• Breadcrumbs(60 g)
• Parmesan(80 g)
• Eggs(1)
• Garlic(5 cloves)
• Flat Leaf Parsley(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Tomato paste(1 tbsp)
• Canned tomatoes(800 g)
• Dried Oregano(1 tsp)
• Palm Sugar(1 tsp)
• Spaghetti(320 g)
• Fresh basil(10 g)

Method

1. 1

   Finely grate or mince {Garlic}, finely chop the {Fresh parsley}, and grate the {Parmesan}. In a bowl, mix the {Ground beef}, {Breadcrumbs}, {Parmesan}, {Eggs}, {Garlic}, {Fresh parsley}, {Salt}, and {Black pepper} until just combined, then roll into 16 small polpette.

   ~15 min

2. 2

   Heat {Olive oil} in a large deep skillet over medium heat. Add the polpette and cook until lightly golden on two or three sides, about 6 minutes total. Transfer to a plate; they do not need to be cooked through yet.

   ~6 min

3. 3

   Add the chopped {Onion} to the same skillet and cook for 4 minutes until softened. Stir in the remaining {Garlic}, {Tomato paste}, {Oregano}, and {Palm Sugar} for 1 minute, then add the {Canned tomatoes}. Season with a little extra salt and pepper if needed.

   ~5 min

4. 4

   Return the polpette to the sauce, spooning the marinara over them. Cover loosely and simmer for 12 minutes, until the polpette are cooked through and the sauce is rich and slightly reduced.

   ~12 min

5. 5

   Meanwhile, cook the {Spaghetti} in a large pot of salted boiling water until al dente, about 10 minutes. Reserve a mug of pasta water, then drain.

   ~10 min

6. 6

   Add the drained spaghetti to the skillet and toss gently so the marinara coats the pasta and nestles the polpette throughout. Loosen with a splash of reserved pasta water if needed. Finish with torn {Fresh basil} and the remaining {Parmesan}, then serve straight from the skillet or in shallow bowls.

   ~5 min