PORK & FENNEL POLPETTI

SERVES 4 PREP 15 MINS COOK 45 MINS

• 450g Italian-style pork sausages

• ¼ cup olive oil

• 1 large onion, finely diced

• 1 fennel bulb, trimmed, finely diced, fronds reserved

• 4 garlic cloves, crushed

• 1 tbsp dried Italian herbs

• ¼ cup tomato paste

• ½ cup dry red wine

• 2 x 400g cans diced tomatoes

• 1 cup beef stock

• 500g fusilli

• 1⁄ cup finely chopped parsley 3

• ½ cup finely grated parmesan, plus extra to serve

1 Using a small sharp knife, cut end off each sausage and press out meat into a bowl. Discard casings. Roll 2 tsp mixture at a time into small meatballs (polpetti). Arrange on a tray.

2 In a large saucepan, heat half oil on medium. Cook polpetti in three batches, 3-4 mins each, until browned. Drain on paper towel.

3 In same pan, heat remaining oil on medium. Saute onion and fennel 4-5 mins, until tender. Add garlic and herbs. Cook, stirring, 1 min. Mix in tomato paste and cook, stirring, 1 min more. Stir in wine. Cook 1-2 mins, stirring, until evaporated.

4 Stir in diced tomatoes and beef stock. Return polpetti to pan. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, 25-30 mins until sauce has thickened slightly. Season to taste.

5 In a saucepan of boiling salted water, cook pasta following packet directions. Reserve ¹⁄³ cup pasta water before draining.

6 Return pasta to pan with sauce, parsley, parmesan and reserved water. Cook, stirring, 1-2 mins to heat through. Season and serve.