Page 113 - cookbook1

Jane's Spaghetti & Meatballs

The Sauce The Meatballs
1/4 cup olive oil 3 Tbsp canola oil
1 large onion, finely 1 small onion, finely
chopped chopped
3 celery stalks, 1 lb lean ground beef
halved lengthwise 1-1/2 cups quinoa, cooked
and thinly sliced 1/2 Parmesan
crosswise cheese finely
1 large carrot, grated
coarsely grated 1 Egg beaten
(about 1/2 cup) 3 Tbsp fresh parsley,
1 tsp hot red pepper finely chopped
flakes 1/2 tsp salt
28 oz can tomato,
chopped with juice 3/4 Tbsp black pepper
freshly ground
4 garlic cloves,
minced 1 lb Linguine,
1 Tbsp balsamic vinegar Spaghetti or Thin
Spaghetti,
salt and pepper to uncooked
taste 1 large hand full
fresh basil leaves
Procedure
1 To make the sauce, heat the olive oil in a large pot over
medium heat. Add the onion, celery, carrot and red pepper
flakes, and cook until tender, 10 to 15 minutes.
2 Add the tomatoes, garlic and vinegar and simmer for 20
minutes longer,
3 Season with salt and pepper and set aside to keep warm.
4 To make the meatballs, preheat the oven to 425°F. Heat the
canola oil in a small skillet over medium heat. Add the onion
and cook, partially covered, until very soft, about 10 minutes.
Remove from heat and set aside to cool.
5 In large mixing bowl, combine beef, quinoa, parmesan, egg,
parsley, pepper and cooled onions. Stir until a smooth mixture
has formed. Roll the meat mixture into 1" balls and set them
on an aluminum foil-lined baking sheet.

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