Farm is­sue in­side

Stanstead Journal - - FRONT PAGE -

(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


Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.