Main Course: Hearty Spaghetti and Meatballs

on Jun 24, 2005

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1 15-oz. can great northern beans, drained
6 cups mixed greens
2 tomatoes, chopped

Combine and toss these 3 ingredients together and place on salad plates.

Dressing:

1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 tsp. dried rosemary
Salt and pepper to taste

Combine all ingredients together in a cruet and sprinkle over the salad just before serving.

The Skinny: Not much room for improvement.

Hearty Spaghetti and Meatballs

Meatballs:

1 pound lean ground beef
1 clove garlic, minced
1 egg
2/3 cup Italian bread crumbs
1/4 cup fresh parsley, chopped

Combine all ingredients and form into meatballs and set aside.

Sauce:
1 large onion, chopped
2 cloves garlic, minced
1 pound Italian sausage cut into 1-inch pieces
2 8-oz. cans tomato sauce
1 6-oz. can tomato paste
1 15-oz. can diced tomatoes
1/4 cup red wine
1 Tbsp. dried oregano
1/4 cup fresh parsley, chopped
1 cup fresh mushrooms, sliced

Brown meatballs and set aside. Brown onion, garlic and sausage together and drain. Place these ingredients, the meatballs and the remainder of the ingredients in a crock-pot and cook over low heat for several hours. Serve over pasta.

The Skinny: Use the leanest ground beef you can find, your favorite egg substitute and low fat sausage.