Advertisement
If it matters to Canadian women, it matters to us.

New-fashioned spaghetti and meatballs

0

  • Prep Time5 min
  • Total Time5 min
  • Makes3 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 37.9g, Carbohydrates 74.1g, Fat 17.7g, Fibre 6.5g.

It doesn't get much easier than this method of cooking tomato sauce and meatballs, a dish that remains a favorite year after year.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!