Stuffed polpetti with maccheroncini

Ingredients for 4 servings:

• 1 tbsp olive oil
• 75 g bacon
• 1 small onion(s), diced
• 1 bunch soup vegetables, diced
• 1 bay leaf
• 2 tbsp tomato paste
• 1 can of tomatoes, chopped
• 250 ml chicken broth
• 1 tbsp oregano
• salt and pepper
• 50 g bacon, thinly sliced
• 300 g minced meat, mixed
• 1 tsp tomato paste
• 1 pinch of mustard
• 1 tsp oregano
• 1 tsp marjoram
• 4 tbsp breadcrumbs
• 1 egg(s)
• 4 tbsp milk
• 200g mozzarella
• 200 ml oil
• 400 g pasta (maccheroncini)
• e.g. Parmesan
• e.g. basil

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Mozzarella-filled meatballs with thick, hollow spaghetti and hearty tomato sauce

For the sauce, dice the bacon and fry in a little olive oil. Once browned, add the onions and sauté briefly, then add the root vegetables and bay leaf and fry. Finally, add the tomato paste, stir once, and pour in a can of tomatoes and the same amount of stock. Season with salt, pepper, and oregano and simmer for about 30 minutes, until the vegetables are soft and the sauce has a creamy consistency. Stir frequently and add more water/stock if necessary. For the polpetti, finely dice the bacon and mix with the tomato paste, mustard, oregano, marjoram, minced meat, breadcrumbs, egg, salt and pepper, and a little milk. The mixture should be compact, but still have a binding consistency. Add more breadcrumbs or milk if necessary. Let the mixture rest in the refrigerator for 10 minutes. Cut the mozzarella into cubes about the size of a teaspoon. To form the polpetti, place about 4 heaped teaspoons of the meat mixture into the moistened palm of your hand and press flat. Place a piece of mozzarella in the center, close it, and form into a ball. The mozzarella should be well enclosed without the balls being too large. I usually have a little left over from each mozzarella ball. Heat oil in a pan and fry the polpetti in batches, one after the other. I always use a small wok and add about 200 ml of oil. Turn the polpetti over and cook them 2-3 times, keeping the finished meatballs warm in a casserole dish in the oven. In the meantime, cook the maccheroncini according to the instructions. I find they work well because the hollow space allows them to absorb the sauce particularly well. If I have plenty of time, I make my own strozzapreti. Mix the cooked pasta with the sauce (and perhaps a little pasta water) and serve immediately. Place the pasta and sauce on a plate, arrange the polpetti on top, and sprinkle with plenty of freshly grated Parmesan cheese. Garnish with basil, if desired. Variation: Mix some buffalo mozzarella, torn into small pieces, into the pasta.