Week 13 - Italian style pasta and meatballs

This week i made a classic Italian dish - Spaghetti and Meatballs. I made them as a special treat for my brother and he loved them that much his plate was clean.

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small rib celery, including the green tops, finely chopped
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil
1 can whole tomatoes, including the juice, or 1 3/4 pound fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
salt and pepper to taste
5 servings of pasta
30 ish meatballs

Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.

Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. 

Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes.

Meanwhile cook spaghetti for 12 mins and meatballs for 15 mins on medium heat.







 

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