Categories: Pasta
Yield: 6 servings
1 pk Onion soup mix
1/4 c Milk
1 lb Lean ground beef
1 Egg; beaten
2 tb Vegetable oil
1 32-oz jar Spaghetti Sauce
1/2 pk Spaghetti (11-oz.)
Combine soup mix and milk; let stand 5 minutes. Add ground beef and
egg to soup mixture; stir until mixed well. Shape into 1-1/2-inch
balls. In large skillet brown meatballs in hot oil; drain. Return
meatballs to skillet. Stir in spaghetti sauce; bring to a boil.
Reduce heat; cover and simmer over medium heat 15 minutes. While
sauce is simmering, cook spaghetti as package directs, omitting salt;
drain. Serve sauce and meatballs over spaghetti.
Meat sauce:
50g (2oz) bacon, chopped
15g (1/2oz) butter
1 medium onion, skinned and finely chopped
1 carrot, peeled and diced
1 stick of celery, trimmed and chopped
350g (12oz) minced beef
45ml (3 tbsp) tomato puree
5ml (1 tsp) oregano
Salt and black pepper
125ml (1/4 pint) dry white wine
125ml (1/4 pint) beef stock
225g (8oz) spaghetti
Grated parmesan cheese
Serves 4-6
1. Fry bacon in butter for 2-3 minutes, add onion, carrot and celery, fry for 5 minutes
until lightly browned.
2. Add meat and brown lightly.
3. Stir in remaining ingredients, bring to boil, simmer for 30-40 minutes until sauce is
reduced and thick.
4. Cook spaghetti in fast boiling water for 12-15 minutes.
5. Drain and serve on heated dish with meat sauce poured over.
6. Sprinkle cheese over to serve
1 can (28 oz) Tomato Puree
1 cup water
salt & black pepper
3 Tbsp parsley
1 Tsp oregano
2 Tbsp basil
2 Tsp garlic powder
3 cloves garlic, chopped
1 small onion, chopped
2 Tbsp Extra Virgin olive oil
Spray PAM olive oil
Coat bottom of 6 quart pan with spray PAM. Saute garlic and onion in olive oil until soft
about 3-5 minutes, but not browned. Add tomato, water and spices. Stir. Bring to low
boil, stirring occasionally. Lower heat and simmer for 45 minutes continuing to stir
occasionally
Ingredients and Method:
Cook thin spaghetti as directed in large pot. Meanwhile, lightly oil a 9 x 13 baking pan,
set aside. Drain the spaghetti, then pour into 9x13 pan. Place 6 slices of Provolone on top.
Then spread one pound of shredded Mozzarella over top. Brown 1-11/2 pounds ground
chuck (or ground turkey breast) in that same pot with 1 clove pressed garlic. Add one jar
or can of your favorite spaghetti sauce, heat through then pour over spaghetti and cheese.
Bake at 350 for about 30 min. Everyone loves this.
16 oz thin spaghetti
Cook spaghetti according to package directions.
MEATBALLS
1 lb lean ground beef
2 eggs
1/2 cup Italian flavored breadcrumbs
1 Tsp black pepper
3 Tbsp parsley
1 Tsp garlic powder
In mixing bowl, punch hole in center of ground beef. Add all ingredients in hole. Mix
well. In palm of
hands, roll meat mixture into meatballs. Place on cookie sheet and bake in preheated 450
degree oven
for 25-30 minutes. You can cut into one to make sure it’s cooked all the way through.
Makes
approximately 8 meatballs.
Yield: 6 servings
Ingredients: 3 Tbsp butter 1 Tbsp olive oil 2 shallots, minced 4 cloves, garlic 1 jalapeno pepper, chopped 2 medium tomatoes, chopped 4 oz Vodka 3 Tbsp dry vermouth 2 Tbsp fresh lime juice 2 tsp tomato paste 1/2 tsp white pepper, ground 1/4 tsp whole coriander, ground 1 tsp salt 1 red bell pepper 1-1/2 cups heavy cream 1/3 cup fresh finely chopped cilantro 3 Tbsp minced parsley 1 lb fresh spaghetti Sliced Black Olives 6 sprigs fresh cilantro (as garnish) Crushed red pepper
Directions: Heat butter and oil over medium heat in large saucepan. Add shallots and garlic, and sauté about 2 min. Add the jalapeno and saute 30 sec. Add the tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper, ground coriander, and salt; raise the heat and reduce, stirring frequently for about 3
minutes. Add the pepper and continue to simmer for 2-3 minutes. Add the cream and reduce for about 10 minutes. When nearly to the desired consistency, add the fresh cilantro and parsley, followed by the parmesan and simmer maybe another minute. Keep mixture warm until served. Serve pasta and top generously with sauce, freshly grated parmesan, olives and a sprig of fresh cilantro. Crushed red pepper is optional.