Farm issue inside
(NC) The fall months call for hearty meals and cozy, comfort fare. No need to spend hours in the kitchen preparing - using quality ingredients in even the simplest recipes can help to produce a dish that delivers on both flavour and satisfaction. Whip up this classic spaghetti recipe to bring hearty, rustic flavours to tonight's dinner.
Spaghetti and Meatballs
Prep Time: 20 min. Cook Time: 20 min. Makes: 10 servings
1/2 lb (225 g) lean ground beef 1/2 lb (225 g) lean ground pork 1/2 cup (125 mL) finely grated Parmesan
cheese 1/4 cup (50 mL) each dry bread crumbs
& chopped parsley 1 egg 4 tsp (20 mL) Club House Seasoning
for Spaghetti Sauce, Spicy 1/2 tsp (2 mL) Club House Ground Black Pepper 1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) extra-virgin olive oil 3 cloves garlic, minced 1 tbsp (15 mL) Club House Seasoning
for Spaghetti Sauce, Spicy 1 Club House Bay Leaf 1 can (796 mL) plum tomatoes, chopped 1 tsp (5 mL) granulated sugar
1. Combine beef, pork, cheese, bread crumbs, parsley, egg, garlic, seasoning and pepper in large bowl. Mix with hands until just combined. Shape by heaping 1 tbsp (15 mL) portions into 24 meatballs and place on plate. 2. Heat oil in large frying pan over medium heat. Cook meatballs in batches, turning, until browned all over, about 5 minutes. Transfer to plate. 3. For the sauce, in the same pan, heat oil over medium heat. Add garlic, seasoning, bay leaf and cook, stirring for 30 seconds. Stir in tomatoes and sugar. Add meatballs and juices and bring to boil. Reduce heat and simmer, until sauce is slightly thickened and meatballs are no longer pink inside (internal temperature of 165°F/74°C), 10-15 minutes. 4. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain. Serve topped with meatballs and sauce. Garnish with additional parmesan if desired.
1. Use kitchen shears to cut up tomatoes in can to avoid a mess. 2. Use a vegetable peeler for elegant Parmesan shavings as garnish. More recipes are available online