Polpette in sugo | Gourmet Traveller

Ingredients

• 660 gm each coarsely minced pork and veal
• 100 gm fine fresh white breadcrumbs
• 75 gm flat mild pancetta, finely chopped
• ½ cup finely chopped basil
• 4 garlic cloves, finely chopped
• 2 eggs, lightly beaten
• 1 tbsp Worcestershire sauce
• 1 tbsp each finely chopped oregano and sage
• 2 tsp finely chopped thyme, plus extra sprigs to serve
• 700 gm tomato passata
• To serve: shaved parmesan and crusty bread
• Herb salad
• 1 cup each purple basil, basil, dill and flat-leaf parsley (firmly packed)
• 50 gm each baby English spinach leaves and rocket leaves
• 60 ml extra-virgin olive oil (¼ cup)
• Juice of 1 lemon