Consiglio's Delicious Recipes...: Spaghetti and Meat Balls

Tomato Sauce Ingredients:

2 tbsp olive oil

½ onion finely diced

2 cloves garlic finely minced

2 tsp tomato paste

1 L tomato sauce

½ tsp dried oregano

½ tsp salt and pepper

Method:

1. Heat a Le Creuset medium braiser or medium pot over medium- high heat. Add olive oil and allow to get hot.

2. To the pot add onion and sauté for 1 minute, then add in garlic and continue to sauté until onion becomes translucent.

3. Add in tomato paste and stir to combine with onion, allow to cook for 30 seconds.

4. To the pot add in 1 L of tomato sauce, ½ tsp oregano, ½ tsp salt and ½ tsp pepper.

5. Bring to a boil and immediately turn down to a simmer, cover leaving the lid slightly open to allow excess water to evaporate, ensuring a thick, rich sauce.

6. Cook for 30 minutes while preparing the meat balls.

Meat Ball Ingredients:

Yield- 18 meat balls

½ lb lean ground veal

½ lb ground beef

½ cup grated parmesan cheese

½ cup Italian breadcrumbs

1 egg

½ zucchini finely diced

½ carrot finely diced

½ onion finely diced

½ tsp garlic powder

1 tsp salt

1 tsp black pepper

½ tsp paprika

½ tsp dried or fresh thyme

¼ cup Italian parsley finely chopped

Method:

1. Heat oven to 375 °F.

2. In a food processor finely chop the onion, carrot (peeled) and zucchini or finely dice them using a Chef’s knife. Set aside.

3. In a medium bowl add all ingredients and combine until just incorporated.

4. Form meat balls into 1 ½ - 2 tbsp balls and place on a baking tray lined with parchment paper or silicon baking sheet. Bake for 10 – 12 minutes until lightly golden brown.

5. Add meat balls to tomato sauce and continue to simmer for an additional 25- 30 minutes, stirring occasionally.

6. Bring pot of salted water to a boil and cook your favourite long style pasta according to package. I recommend spelt spaghetti or spelt linguine. Serve tomato sauce and meat balls over pasta and garnish with grated parmesan cheese.