Spaghetti con Polpette di Pollo

Spaghetti with Chicken Meatballs

Wait for the water to come to a rapid boil before adding the spaghetti. If you add the pasta before the water is hot enough it is likely to become sticky and unworkable.

serves 4–6

500 g (1 lb 2 oz) minced (ground) chicken

60 g (2¼ oz) grated parmesan cheese, extra, to serve

160 g (5²/₃ oz/2 cups) fresh white breadcrumbs

2 garlic cloves, crushed

1 egg

1 tablespoon chopped flat-leaf (Italian) parsley

1 tablespoon chopped sage

3 tablespoons vegetable oil

1 very large handful basil leaves

1 teaspoon coarse ground black pepper

500 g (1 lb 2 oz) spaghetti

2 tablespoons chopped oregano, to serve

TOMATO SAUCE

1 tablespoon olive oil

1 onion, finely chopped

2 kg (4 lb 8 oz) ripe tomatoes, roughly chopped

2 bay leaves

In a large bowl, mix together the mince, parmesan, breadcrumbs, garlic, egg, pepper and herbs. Shape tablespoons of the mixture into small balls and refrigerate for 30 minutes to firm. Heat the oil in a shallow frying pan and fry the balls in batches until golden brown; turn often by shaking the pan. Remove and drain on paper towels.

To make the tomato sauce, heat the oil in a large saucepan, add the onion and fry for 1–2 minutes. Add the tomato and bay leaves, cover and bring to the boil, stirring occasionally. Reduce the heat to low, partially cover and cook for 50–60 minutes.

Add the meatballs, basil leaves and pepper and simmer for 10–15 minutes, uncovered. Meanwhile, cook the spaghetti in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan. Add some sauce to the pasta and toss. Serve the pasta in individual bowls with sauce and meatballs, sprinkled with fresh oregano and a little extra parmesan cheese, if desired.

Left: Shape tablespoons of the mixture into small balls and refrigerate for 30 minutes to firm up.

Right: Add the meatballs, basil and pepper to the tomato mixture and simmer, uncovered, for 10 minutes.