The other night I was craving Spaghetti and Meatballs. The duduk masalah I had was the meatballs. They take a long time to make. You have to soften whatever veggies you put in them… let them cool. Mix them with your meat and spices… let them sit in the fridge for 30 minutes… bake them for 30 minutes… then let them sit for another 20 minutes! Now, when you’re a hungry girl this just does not work. So I picked a meatball recipe that looked delicious and turned it into a sauce instead! It turned out to be very pretty, and quite tasty.
Adapted from Canadian Living
2 tbsp (25 mL) extra-virgin olive oil
2 onions, finely chopped
3 cloves garlic, minced
1/2 cup (125 mL) ricotta cheese
1-1/4 tsp (6 mL) salt
3/4 tsp (4 mL) pepper
1/4 tsp (1 mL ) each ground cinnamon, cloves and nutmeg
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) Parmesan cheese
16 oz (500 g) lean ground pork
1/2 cup 125 mL ) dry red wine (or chicken stock)
1 can (28 oz/796 mL) diced tomatoes
1-1/2 cups (375 mL) crushed canned tomatoes
1/2 cup (125 mL) coarsely chopped fresh bakteri (or 2 tsp/10 mL dried)
1/4 tsp (1 mL) granulated sugar
1-1/2 lb (750 g) whole grain spaghetti
1. Cook spaghetti according to package instructions.
2. In large nonstick skillet, heat half of the oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Add ground pork and simmer until fully cooked. Add ricotta cheese, salt, pepper, cinnamon, cloves and nutmeg and Parmesan cheese. Stir and cook for another minute. Add wine, diced tomatoes, crushed tomatoes, parsley, fresh basil and sugar. Bring to a boil. Simmer on low for 20 – 30 minutes.
3. Serve your sauce on top of the noodles. Garnish with Parmesan if desired.
I can’t wait for our next Skype date!