4 tablespoons olive oil, divided
1 pound piece mortadella (Bologna), cut into 1⁄2-inch dice
6 cloves garlic, thickly sliced
1⁄4 teaspoon red pepper fl akes
3⁄4 cup diced onion
3⁄4 cup white wine
1 cup Tomato Sauce
3⁄4 cup cream
2 cups Chicken Stock
4 tablespoons Parmesan cheese
1-2 tablespoons chopped fresh parsley
Polpettine all’ emiliana
Makes 3 Cups
In a large deep sauté pan over medium-high heat add 2 tablespoons olive oil and the diced mortadella. Sauté, stirring over medium-high heat for approximately 5 minutes, until the mortadella pieces brown. Add the remaining oil, garlic, red pepper fl akes, and onion. Cook for approximately 5 minutes, stirring as it cooks.
Add the white wine and stir, dislodging brown bits at the bottom of the pan. Cook until wine is reduced to a glaze, 3 to 4 minutes. Add the Tomato Sauce, cream, and Chicken Stock. Bring to a boil then simmer for 15 to 20 minutes. Stir in Parmesan cheese and parsley.