Polpettone with Cream Cheese and Fettuccine

For the meat

• 700 g top sirloin, ground
• 5 slices sandwich bread, torn and soaked in milk
• 200 ml milk
• 200 g onion, red, chopped
• 1 egg
• 50 g parmesan, grated
• 1 tablespoon Dijon mustard
• dedo de moça chili, chopped, to taste
• parsley, chopped, to taste
• salt, to taste
• black pepper, to taste

For the polpettone

• 2 tablespoons cream cheese
• 300 g mozzarella, grated

For the tomato sauce

• 700 g tomato, peeled
• 100 g onion, chopped
• 2 cloves garlic, chopped
• 1 coffee spoon dedo de moça chili, chopped
• 30 ml honey
• 20 ml balsamic vinegar
• 30 g tomato paste, or 1 tablespoon
• parsley, to taste
• rosemary, to taste
• thyme, to taste
• bay leaves, to taste
• salt
• olive oil
• kitchen twine

For breading

• 100 g all-purpose flour
• 200 g panko, Japanese-style breadcrumbs
• 3 eggs
• salt, to taste
• chili pepper, to taste
• olive oil, to taste

To serve

• 200 g parmesan, grated
• 350 g fettuccine
• 2 tablespoons butter
• salt, to taste
• chili pepper, to taste
• bay leaves, to taste
• rosemary, to taste

Add to shopping list