Source(google.com.pk)
Ingredients
1 slice whole-wheat sandwich bread, ground into coarse crumbs
8 ounces ground sirloin
1 medium onion, chopped
1 portobello mushroom, stem removed and chopped
4 garlic cloves, chopped
1/4 cup fresh parsley leaves
1 large egg white
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 tablespoons olive oil
1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
1/2 cup low-sodium beef broth
1 small bunch fresh basil
3 sprigs fresh thyme
8 ounces whole-wheat spaghetti
Parmesan, for serving, optional
Directions
Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
Nutritional analysis per serving (analysis without optional Parmesan)
Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg
1 slice whole-wheat sandwich bread, ground into coarse crumbs
8 ounces ground sirloin
1 medium onion, chopped
1 portobello mushroom, stem removed and chopped
4 garlic cloves, chopped
1/4 cup fresh parsley leaves
1 large egg white
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
2 tablespoons olive oil
1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
1/2 cup low-sodium beef broth
1 small bunch fresh basil
3 sprigs fresh thyme
8 ounces whole-wheat spaghetti
Parmesan, for serving, optional
Directions
Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
Nutritional analysis per serving (analysis without optional Parmesan)
Calories 413; Total Fat 11g (Sat Fat 2.2g, Mono Fat 6.2g, Poly Fat 1.4g) ; Protein 24g; Carb 59g; Fiber 10g; Cholesterol 30mg; Sodium 639mg
Method
Egg pasta and pesto together is a piece of cooking genius really,
and just about the only successful tweak you can make is to add a few
green beans and some very thinly sliced potato – like they often do in
Genoa. If you haven't had it before, try it – you'll like it, and it's
really quick and easy.
Bring a large pan of water to the boil. Meanwhile, crush the pine nuts in a pestle and mortar with the garlic. Scoop out, put to one side, then put the basil in the mortar with a pinch of sea salt and bash until it turns into a green paste. Return the bashed nuts and garlic to the mortar with the lemon juice, a few tablespoons of oil and half the pecorino. Stir together and season well with salt and a little pepper.
Peel the potatoes, discarding the peel, then continue stripping the potato with the peeler until you have a pile of thin potato strips.
Add some salt to the boiling water and add the tagliatelle, the trimmed beans and the potato strips. Cook for 2–3 minutes until the beans are cooked but still have a slight bite, the pasta is al dente and the potatoes are cooked through. Drain in a colander, reserving a little of the cooking water.
Toss the cooked pasta and vegetables in a bowl with the pesto. Taste and season again, if necessary. Add a little of the reserved pasta cooking water to moisten the sauce if it's a little thick and claggy. Serve sprinkled with the remaining pecorino and extra basil.
Bring a large pan of water to the boil. Meanwhile, crush the pine nuts in a pestle and mortar with the garlic. Scoop out, put to one side, then put the basil in the mortar with a pinch of sea salt and bash until it turns into a green paste. Return the bashed nuts and garlic to the mortar with the lemon juice, a few tablespoons of oil and half the pecorino. Stir together and season well with salt and a little pepper.
Peel the potatoes, discarding the peel, then continue stripping the potato with the peeler until you have a pile of thin potato strips.
Add some salt to the boiling water and add the tagliatelle, the trimmed beans and the potato strips. Cook for 2–3 minutes until the beans are cooked but still have a slight bite, the pasta is al dente and the potatoes are cooked through. Drain in a colander, reserving a little of the cooking water.
Toss the cooked pasta and vegetables in a bowl with the pesto. Taste and season again, if necessary. Add a little of the reserved pasta cooking water to moisten the sauce if it's a little thick and claggy. Serve sprinkled with the remaining pecorino and extra basil.
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Pasta Dinner Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Dinner Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Dinner Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
Pasta Dinner Recipes Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics
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