|
|
Spaghetti and Meatballs
Yield: 2 main dish servings
Ingredients:
125 ml mushrooms, sliced
90 ml onion, diced
1 clove garlic, minced
7 ml olive oil or cooking oil
250 ml chopped, peeled tomatoes (3 large) or 1-14.5 oz. can
tomatoes, cut up
90 ml tomato paste
15 ml snipped fresh parsley
5 ml dried Italian seasoning, crushed
2 ml sugar
pinch pepper
1/2 egg, beaten
90 ml soft bread crumbs (1/2 slice)
25 ml minced onion
15 ml diced green sweet pepepr
pinch dried oregano, crushed
dash salt
145 g ground beef
130 g dried spaghetti, linguine or other pasta
Method:
1. Preheat oven at 1770C (350oF).
2. For sauce, in a large saucepan, add oil and saute mushrooms, 90 ml onion, and garlic until tender.
3. Stir in fresh or undrained canned tomatoes, tomato paste, parsley, Italian seasoning, sugar and pepepr. Bring to boiling; reduce heat. Cover and simemr for 30 minutes, stirring occasionally.
4. Meanwhile, in a large mixing bowl combine, egg, bread crumbs, 25 ml onion, sweet pepper, oregano and salt.
5. Add ground beef; mix well. Shape into 10 to 12 meatballs. Arrange meatballs on a jellyroll pan.
6. Bake for 15 to 20 minutes or tull no pink remains. Drain well.
7. Cook spaghetti for 10 to 12 minutes or until tender but still firm. Drain.
8. Serve the sauce and meatballs over spaghetti. |