January 11, 2015

Sausage Spaghetti & Meatballs

Another crazy semester has started. But, I quickly seized the opportunity that Saturday night presented to spend some quality time in the kitchen. An added bonus was getting to put my new chopping block - a Christmas present from my Mom - to work. So, my roommate and I went to the grocery store, got the supplies, and I went to work.

A friend of mine, whom we invited for dinner, does not eat pork; so, I was super excited when I found the turkey sausage in the butcher cooler.

Sausage Spaghetti & Meatballs
1 spaghetti squash
3 tbsp. EVOO
2 cloves garlic, minced
1/2 yellow onion, diced
1/2 green pepper, diced
2 cans tomato sauce
1 can diced tomatoes with Basil and Oregano
1 tsp. tomato paste
1/4 tsp. cinnamon
1/2 tsp. Italian seasoning
1 tsp. rosemary
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. red pepper flakes (optional)
dash black pepper
1 lb. Italian sausage - any variety

1 lb. ground beef
1/2 tsp. cumin
1/4 tsp. black pepper
dash sea salt
1 tbsp. tomato paste

SPAGHETTI SQUASH: Pre-heat the oven to 400. Put the spaghetti squash in a roasting pan. I do it whole because I usually lose in a fight with a knife and a spaghetti squash. Put the squash in the oven about an hour before dinner. Roast the squash for an hour, rotating after 30 minutes. Remove from the oven. Cut the squash in half, and use a fork to scrape the squash into spaghetti-shaped strings.

SAUCE: Heat the olive oil over medium-low heat. Add the garlic to soften - only about 1 minute. Add the yellow onion and green pepper. Simmer for 5-10 minutes, stirring occasionally, until softened. Add the tomato sauce, diced tomatoes, tomato paste, and seasonings. Stir together, and reduce heat to low.

In a separate pan, brown the sausage. Drain the grease. Add the sausage to the sauce and continue to simmer for about an hour, or until dinner is ready, stirring occasionally.

MEATBALLS: Pre-heat the oven to 400. (They can go in the same oven as the spaghetti squash.) Line a baking sheet with tin foil. Hand-mix the ground beef, cumin, black pepper, sea salt, and tomato paste. Form meatballs about the size of a golf ball and place on lined baking sheet. Bake for about 15 minutes, or until browned completely. *These are also good just leftover for a quick lunch.

I also made Rosemary Breadsticks from the Against All Grain cookbook and served dinner with a glass of Cabernet Sauvignon.

Bon Apetit!

This recipe is a little spicier and meatier than my last recipe. Here's my Homemade Paleo Spaghetti recipe that is quite similar but a little different - most significantly, it doesn't use sausage.

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