But it is the classic Italian polpette – served with a heap of spaghetti, a generous serving of tomato sauce and snow-like sprinkling of parmesan – that we just can’t get enough of.
Bring a large pot of salted water to the boil. Cook spaghetti until just cooked (al dente). Drain, reserving ¼ cup of the pasta cooking water. Toss spaghetti with tomato sauce, reserved pasta ...