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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
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.
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.