Spaghetti Con Polpettine

• 9/16 pound spaghetti
• 9/16 pound minced beef
• 7 3/8 tablespoons bread crumbs
• 3 1/4 tablespoons grated Parmesan cheese freshly
• 1 egg beaten
• 1 onion chopped
• 1 clove garlic chopped
• 1/2 juice Rind and, lemon
• salt
• pepper
• 2 tablespoons seasoned flour
• extra-virgin olive oil EVOO
• 1 3/8 tablespoons butter
• 6 1/8 tablespoons tomato paste or puree
• 1/2 cup beef stock
• 1/2 cup red wine
• 1 clove garlic crushed
• 1 teaspoon oregano powder
• salt
• pepper

1. Peel the onion and chop very finely
2. Using your fingers combine the minced beef, bread crumbs, parmesan cheese, chopped onion, egg, lemon rind and juice, salt and pepper in a large bowl.
3. Roll tablespoonful of the mixture into balls then roll the balls in the seasoned flour
4. Heat the oil in a large pan and the fry the meatballs in batches until golden
5. Remove from pan, drain on paper towels and set aside.
6. Drain excess oil and juices from pan
7. To make the sauce:
8. Combine tomato paste / puree, beef stock, wine, oregano, garlic, salt and pepper in pan and bring to the boil.
9. Reduce the heat and return the meatballs to the pan
10. Simmer for 15-20 minutes
11. Meanwhile, add the spaghetti to a large pan of rapidly boiling water and cook until 'al dente' then drain.
12. Put the butter on another pan and melt it on medium heat
13. Add the spaghetti on the melted butter and toss it with a fork
14. Roll the spaghetti using the fork and place them on the serving plate
15. Add the sauce with the meatballs around the spaghetti

beef, bread crumbs, parmesan cheese, egg, onion, garlic, lemon, salt, pepper, flour, extravirgin olive oil evoo, butter, tomato paste, beef stock, red wine, garlic, oregano powder, salt, pepper

Taken from www.yummly.com/recipe/Spaghetti-Con-Polpettine-1673238 (may not work)