Paul
8 YEARS OLD
SPAGHETTI WITH TOMATO SAUCE AND MEATBALLS
TOMATO SAUCE
Serves 4
8 ounces spaghetti
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 pounds fresh tomatoes or 1 can ( 28
ounces) diced tomatoes
1 tablespoon tomato paste
Salt and fresh ground black pepper, to
taste
1 tablespoon cane sugar
1 teaspoon white balsamic vinegar
10 leaves fresh basil
For the sauce:
Heat oil in a medium-size saucepan;
add the onions and stir until soft; add
the garlic until almost brown.
Stir in the tomatoes, with juice, and
tomato paste. Season with salt, pepper,
sugar and vinegar.
Reduce heat and simmer gently,
uncovered, stirring often for about 30
minutes or until the sauce reduces and
thickens slightly.
Stir in the basil leaves.
MEATBALLS
1 dry whole wheat bun
2 tablespoons olive oil
1 small onion, minced
1/2 pound ground beef
1/2 pound ground pork
1 egg, lightly beaten
1 tablespoon fresh parsley, chopped
Salt and fresh ground black pepper, to
taste
Lemon juice, to taste
For the meatballs:
Soak the bun in water until completely
soft; squeeze out excess water and
break into pieces.
Heat 1 tablespoon oil in a medium-size
saucepan and add the onions; cook
until golden.
In a medium-size bowl, combine the
bun, cooked onions, ground meat, egg,
parsley, salt, pepper and lemon juice.
Roll the mixture into small balls.
Heat 1 tablespoon oil in a medium-size
saucepan over medium-high heat; fry
meatballs slowly until golden brown,
but not cooked through completely.
Let drain on paper towels and add to
tomato sauce.
Let the meatballs simmer in the sauce
for 10 minutes.
Cook pasta until al dente about 15
minutes before serving; serve with
tomato sauce and meatballs.
SWEET PAUL . SPRING 2011 | 69
