Recipe For Spaghetti Con Polpettine In Pomodoro E Funghi?

Question

Recipe For For Spaghetti in Nearball sause

Answer 1

Spaghetti Con Polpettine In Pomodoro E Funghi

1 small onion
2 garlic cloves
2 carrots
2 stalks celery
2 (16 ounce) cans of prepeeled roma tomatoes
1 bunch fresh basil, washed
2-4 ounces virgin olive oil
1 (16 ounce) box spaghetti noodles
4-8 ounces freshly grated parmesan cheese
Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
Add 1/2 of the bunch of basil with leaves left whole.
Add a long drizzle of olive oil.
Simmer on low for 45 minutes.
Turn off heat and let it rest at least 15 minutes.
Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
Place pasta on large serving bowl or plate.
Pour sauce over.
Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.

Answer 2

TRY THIS: Nonna's Spaghetti And Meatball Sauce (In the website you can see this food image)
INGREDIENTS:
FOR THE SAUCE: *2 Tablespoons Olive Oil *2 Cloves of Garlic, Minced *1 Small Onion, Chopped Fine *1 Stalk of Celery, Finely Chopped *2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
*Salt & Pepper *1/4 Cup Chopped Basil *1/2 Tablespoon Dried Oregano *1/2 Tablespoon Dried Thyme *1/4 Cup Chopped Fresh Parsley *Dash of Red Pepper Flakes (Optional) *2 (6oz) Cans Tomato Paste *1 Large Can Pureed Tomatoes ( I use 1 (26oz) box Pomi Tomatoes) *About 5 Cups water *3 Tablespoons Grated Parmesan Cheese *1 Pound Of Spaghetti or Pasta of Choice
FOR MEATBALLS: *1 lb. Ground Beef *1/2 lb. Ground Pork or Veal *Salt & Pepper *1 or 2 Cloves Garlic, Minced *2 Tablespoons Fresh Chopped Parsley *2 Tablespoons Grated Parmesan Cheese *1 Egg *1 Cup Soft Bread Crumbs *1/2 Cup Water
Look: Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.

PREPARATION:
Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sauté until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 tablespoons of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal.
GOOD LUCK! BYE.

Answer 3

The nearest I can get to polpettine is polpettoni which are meat balls. So you make mini hamburgers from mince, a tomato (pomodoro) sauce with onions, tomatoes and Italian herbs, add mushrooms (funghi) and pop the meat balls in the sauce.
It might interest you to know that in an up-market Italian restaurant in Hong Kong the menu was headed by the declaration: 'We do not serve spaghetti with meatballs. This is not an Italian dish.'