Tuesday, June 10, 2008
Spaghettiana & Meatballs
I deliberately named this Spaghettiana just to include the last 3 letters of my name...hehe..Anyway,it's my own invention, so why not? My kids loved this except for my hubby..*boohoo*..he just doesn't like pasta but he'll dip toasted baguette into the sauce...so I guess, that's not bad at all..
1 packet of spaghetti of yr choice - cooked till al dente in salted water (refer to the package)
500g lean ground beef - washed and drained of excess liquid
2 tbsp pepper
1 onion - finely chopped
1 tsp ginger powder
3 tbsp of chopped flat parsley
1/2 cup breadcrumbs
Combine all of the abv and work it into little balls. Fry a little to sear in the flavour. Set aside to be added into the sauce later.
3 onions - finely diced
6 cloves of garlic - very finely diced
1 big tomato - diced
4 cups chilli sauce
2 cups tomato sauce
2 tsp dried oregano
salt and pepper to taste
sufficient water to simmer - abt 2 cups
Heat abt 1/2 cup of oil in wok/pot and saute the diced onions,garlic and tomato till fragrant. Add chilli sauce, tomato sauce and the rest of the ingredients. Drop in the meatballs and turn fire down to a medium. Let it simmer till meatballs are cooked and sauce is thickened. Adjust water to suit your prefered sauce consistency. Pour over spaghetti. Sprinkle some mozarella cheese while it's hot. Serve with garlic bread.
125g butter - softened, not melted
pinch of salt
2 tbsp freshly ground garlic
1 tsp of mixed herbs (oregano,thyme,rosemary,dill..whatever)
dash of ground black pepper
Mix the above and spread on sliced baguette / french loaf. Wrap with foil and put into a preheated 200 degree oven for abt 15 - 20 mins. Unwrap and serve immediately.