Polpette al Sugo di Nonna Siciliana

Ingredients

• For the polpette
• 300 g minced pork, medium fat content
• 300 g minced beef, medium fat content
• 80 g fine dried breadcrumbs, soaked in whole milk until fully absorbed
• 80 ml whole milk, for soaking the breadcrumbs
• 50 g Parmigiano Reggiano, finely grated
• 40 g pine nuts, raw, left whole
• 40 g raisins, raw, left whole
• 1 small bunch flat-leaf parsley, finely chopped
• 2 eggs, lightly beaten
• 1 tsp fine sea salt
• ½ tsp black pepper, freshly ground
• For the browning
• 100 ml extra-virgin olive oil, abundant; for shallow-frying
• For the tomato-onion sauce
• 2 medium white onions, finely sliced
• 700 g ripe plum tomatoes, peeled and crushed, or passata
• 3 tbsp extra-virgin olive oil, for the sauce base
• 1 tsp fine sea salt

Method

1. 1
   Place the breadcrumbs in a bowl and pour over the whole milk. Work briefly with the fingers until the crumbs have absorbed all the milk and the mass is soft and cohesive. No dry pockets should remain.
2. 2
   Combine the minced pork and minced beef in a large bowl. Add the milk-soaked breadcrumbs, Parmigiano, pine nuts, raisins, parsley, beaten eggs, salt, and pepper. Mix with the hands until the mixture is uniform and holds its shape when pressed — do not overwork, which toughens the texture.
3. 3
   Weigh and roll the mixture into balls of approximately 30 g each (the size of a large walnut). Arrange on a tray, cover, and refrigerate for 30 minutes. The chilled polpette should feel firm and hold a clean sphere without sagging.
4. 4
   This is where the dish lives or dies. Heat the 100 ml of olive oil in a wide, heavy pan over a medium-high flame. Add the polpette in batches, without crowding. Brown on all sides, turning carefully — the crust must be deep mahogany, firm to the touch, and fully sealed before any polpetta is removed from the oil. A pale or incomplete crust will surrender to the braising liquid and the flavour foundation will be lost.
5. 5
   Pour off excess oil from the pan, leaving a thin film. Add the 3 tablespoons of fresh olive oil and the finely sliced onions. Cook over a low heat, stirring occasionally, until the onions are fully translucent and offer no resistance to the spoon — approximately 12–15 minutes. They must not colour.
6. 6
   Add the crushed tomatoes or passata to the onions. Season with salt. Raise the heat until the sauce reaches a lively simmer, then reduce to a gentle, barely-broken simmer. The sauce should smell concentrated and sweet — cooked through, not raw.
7. 7
   Return the browned polpette to the sauce. Spoon the sauce over them. Braise uncovered at a gentle simmer for 25–30 minutes. The polpette are ready when they yield slightly under finger pressure through the spoon — tender but not collapsing. The sauce will have thickened and darkened around them. Do not extend beyond 30 minutes.