Polpette are baby meatballs and these are stuffed with a pine nut (buttery, slightly crunchy surprise) and a currant or raisin (to keep the meat moist).

　　

Ingredients

4 servings

　　Coarse salt

　　3/4 pound thin spaghetti (vermicelli)

　　1 pound ground veal

　　4 garlic cloves, 2 cloves minced, 2 cloves chopped

　　1 egg

　　1/2 to 2/3 cup Italian-style bread crumbs (a couple of overflowing handfuls)

　　1/2 cup grated Parmigiano-Reggiano, plus some to pass at the table

　　1/4 teaspoon freshly grated or ground nutmeg (eyeball it)

　　Coarse black pepper

　　3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　1/4 cup pine nuts (a handful)

　　1/4 cup small raisins or currants

　　1 small to medium yellow onion, finely chopped

　　1/2 cup dry white wine (a couple of glugs)

　　1 28-ounce can diced tomatoes, San Marzano variety if available

　　1 8-ounce can tomato sauce

　　20 fresh basil leaves, torn

　　

Step 1

Preheat the oven to 400°F. Heat a large pot of water to a boil. When it boils, salt it and add the pasta.

　　

Step 2

While the water boils, in a large bowl, mix the meat with the minced garlic, egg, bread crumbs, cheese, nutmeg, salt, pepper, and a generous drizzle of EVOO. Roll small meatballs with a pine nut and raisin in the center of each, and arrange them on a rimmed nonstick cookie sheet. Bake the meatballs for 10 minutes, or until cooked through.

　　

Step 3

Heat a deep skillet over medium heat. Add the 3 tablespoons of EVOO (3 times around the pan). Add the chopped garlic and the onions and cook for 5 minutes, or until soft and sweet. Add the wine, reduce for a minute, then stir in the diced tomatoes and tomato sauce and simmer for 5 minutes. Fold in the basil to wilt it.

　　

Step 4

Cook the pasta al dente, drain, and toss with half of the sauce. Take the meatballs from the oven and carefully loosen them from the cookie sheet with a thin spatula, then add them to the remaining sauce to coat.

　　

Step 5

Top the pasta with the polpette and serve with extra grated cheese to pass at the table and a green salad.

　　Rachael Ray 365: No Repeats