Cipolini Pomodorini a Polpette over Capellini

 

Cipolini Pomodorini a Polpette over Capellini

(Nonna-style sweet tomato sauce with meatballs)

Yield
4–6 servings

Ingredients

Sauce

2 Tbsp olive oil

1 large sweet onion, thinly sliced (or 8–10 cipollini, sliced)

2 Tbsp unsalted butter

2 garlic cloves, minced

1 bay leaf

2 Tbsp tomato paste

2–3 Tbsp Rossi Vermouth (or other dry vermouth/white wine)

1 (28-oz) can whole plum tomatoes, hand-crushed

1 tsp sugar (or to taste)

Kosher salt & black pepper

Fresh basil, for serving

Meatballs

1 lb ground beef (80/20)

½ lb ground pork (optional but classic)

½ cup breadcrumbs

¼ cup milk

1 large egg

½ cup finely grated Parmesan

2 Tbsp chopped parsley

1 tsp kosher salt, ½ tsp black pepper

Beef tallow (or olive oil), for frying

Pasta & finishing

12 oz capellini

Extra Parmesan squares (for grating)

Instructions

Start the sauce

Heat olive oil in a wide pot over medium.

Add sliced onion; cook until translucent and sweet, 8–10 min.

Stir in butter, garlic, and bay leaf; cook 1 min.

Add tomato paste; cook 1–2 min to caramelize.

Deglaze with vermouth, simmer 30 seconds.

Build & simmer

Add hand-crushed tomatoes and sugar.

Season with salt and pepper.

Simmer gently 20–30 min, stirring occasionally, until glossy and lightly sweet.

Make the meatballs

In a bowl, combine beef (and pork if using), breadcrumbs, milk, egg, Parmesan, parsley, salt, and pepper.

Mix just to combine; form 12 golf-ball-size meatballs.

Fry the polpette

Warm ¼ inch beef tallow in a skillet over medium-high.

Fry meatballs until browned on all sides (they’ll finish in sauce), 6–8 min total.

Transfer into the simmering sauce and cook 10–15 min, until cooked through.

Cook pasta

Boil capellini in salted water until al dente.

Reserve ½ cup pasta water, drain.

Toss & serve

Fold pasta into the sauce (add a splash of pasta water if needed to loosen).

Nestle meatballs on top. Shower with grated Parmesan and fresh basil.

Nonna-ish Tips

Hand-crushing tomatoes gives the best texture.

Taste the sauce at the end—adjust salt/sugar to hit that “light & sweet” vibe.

If you want it silkier, swirl in another tablespoon of butter right before serving.

Buon appetito!