It doesn’t get much easier than this method of cooking tomato sauce and meatballs, a dish that remains a favorite year after year.
New-fashioned spaghetti and meatballs
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PREP TIME
5 min
Makes
3 to 4 servings
* PLUS Cooking time: 15 minutes
Ingredients
- 450-g pkg spaghetti pasta
- 3 cups tomato sauce , 700 to 750 mL
- 500 g lean ground veal , chicken or beef
- 1 to 2 green bell peppers , or zucchini
- pinches salt , pepper or granulated sugar (optional)
- sprinkling freshly grated parmesan
Instructions
- Fill a large saucepan with water and add 1/2 tsp salt. Bring to a full rolling boil over high heat. Stir in pasta. Cook according to package directions until al dente, usually about 8 minutes. Drain in a large colander.
- Meanwhile, pour sauce into a large saucepan and bring to a boil over medium heat. Form veal into 3/4-inch (2-cm) balls. Add to gently boiling sauce as they are made. Reduce heat to low, cover and simmer for 10 minutes. Stir occasionally.
- Meanwhile, seed and chop peppers or chop zucchini. Stir into sauce, cover and continue simmering for 5 more minutes, stirring occasionally. Taste and add pinches of salt, pepper or sugar, if you wish. Toss with hot cooked spaghetti and generously sprinkle with Parmesan.
Nutrition (per serving)
- Calories
- 609,
- Protein
- 37.9 g,
- Carbohydrates
- 74.1 g,
- Fat
- 17.7 g,
- Fibre
- 6.5 g,
