That’s one spicy meatball!

I know this picture make you think of something that is your arch enemy, aka carb fest aka good bye cute little dress… However this is just a sheep in wolf’s clothing. People let me introduce you to my world famous turkey spaghetti.

Now let me first say I apologize for my absence lately. No excuses with stuff from my personal life but let’s just say grad school + super strict diet to drop a few lbs has left me with far less to post about. That said I promise to try and post at least a little more often from here on out… Now where was I? Oh right, Meatballs and carbs lots of glorious carbs.

 

 

I have posted (below) my very top secret recipe so I will save recipe talk for later. For now let’s talk substitutions. I personally go with lean ground turkey sausage and whole wheat pasta because it save me a small portion of the guilt that I usually reserve for steaming piles of noodles covered in meaty sauce. That said please feel free to go with full fatty pork sausage and creamy ribbons of tagliatelle. The reality is that either way you go you are sure to be impressed and to impress. So the next time you are planning on spending and afternoon at home (reality check: good sauce takes a long time) give this a try…and if you really want to impress a guy serve him this. The fellas they love them some spaghetti.

 

 

Meatball Spaghetti Sauce

Meatballs

1 pound/pkg of Italian Sausage (cut casings and remove meat)

½ C. plain or Italian bread crumbs

¼ C. grated parmesan cheese (the jarred stuff is fine)

1 egg beaten

1 T. Olive oil

2 T. Butter

 

–         Use hands to combine meat with all other ingredients in a large bowl.

–         Roll meatballs in desired size

–         Melt butter with olive oil in large pot over med-high heat

–         Sauté meatballs in butter/oil until browned remove from pot to a covered dish to stay warm while you prepare the sauce.

Sauce

1 Lrg. Onion diced medium

1Bellpepper (any color) diced medium

2 Cubanelle peppers diced medium

2 cloves garlic minced

1 C. red wine

2 Beef bouillon cubes

1 C. water (my trick put the cup of water in jar from sauce and shake then add to pot)

1 Jar spaghetti sauce

1 Can crushed tomatoes (diced works too)

1 T. tomato paste

1 t. Sugar

1 T. favorite Italian blend seasoning (optional to taste)

 

–         In same pot over same heat from meatballs add onions and sauté till almost translucent.

–         Add peppers and sauté for aprox 3-5 minutes.

–         Add minced garlic and sauté until fragrant.

–         Add red wine and allow to come to a boil, make sure to rub the   bottom of the pan as it comes up to temp.

–         Add all other ingredients except seasoning blend.

–         Reduce temperature to a simmer and let sit with lid cracked on pan for as long as you can.

–         Taste after about an hour to decide on needs for seasoning blend.

My little angel is in a carb-coma

What is that? That is something delicious that’s what that is!

 
Sounds sophisticated but eats like chili

So what exactly is this bowl full of reddish meaty looking stew like stuff? It’s pork ragout with parmesan polenta done (you guessed it) my way. It was a quick last minute idea that became dinner and then lunch.

It was surprisingly great. I was kind of nervous about the idea seeing as I had limited ingredients and I only had the chance to cruise a couple recipes before cooking. I was also nervous about the idea of throwing plain old cornmeal into a pot of warm liquid and it becoming creamy dreamy polenta. Hadn’t I always heard cooks talk about “quick cooking polenta” and the like? Either way I just went with it. The result was something that tasted like it had been in a pot for hours, in a good way.

It was definitely stick to your ribs kind of stuff. The polenta was super quick and ultra creamy even though I only used a 1/3 of the milk (my carton was lower than I thought) I believed necessary from various recipes. The sauce or as I am dubbing, ragout was tangy yet rich with the smokiness that only comes from bacon. Only thing the meal was really mising was some crunch, maybe it needed something like crisp bread but alas I had none. Seeing as this was such a quick throw together dinner I don’t have an exact recipe for you but read on for basic guidelines.

Mmm Meaty

Pork Ragout

8-10 Oz. Lean pork cut in a small dice

1-2 T. favourite Italian seasoning blend

1 T. Olive oil

1 Strip thick bacon diced

1 Sm/Med Onion diced

 ¾ c. White or red wine

¾ Jar of favourite Marinara Sauce

1 Chicken or beef bouillon cube (omit if you prefer less salt)

1 Clove of garlic grated/minced

-Rub pork with Italian seasoning blend.

-Add olive oil and heat a medium sauce pot over med high until oil starts to ripple.

-Add onions to the pan and toss then around with a spoon until all are coated with oil.

-Add bacon to onions and cook until both are almost cooked through.

-Add “marinated” pork to pot and stir minimally until pork turns from pink on all sides.

-Add wine to pan and allow it to cook off for a few minutes before adding marinara sauce.

-Once sauce is in the pot grate garlic clove into pot (or add minced). This is also when you want to add the bouillon if you so desire. Again if you are not a lover of salt don’t add this.

-Let sauce cook over med-low while you boil and make the polenta or about 30 minutes.

Creamy Polenta

1 c. Milk

1 c. Chicken stock

1 c. Cornmeal

1 garlic clove grated/minced (don’t add if you’re not a garlic fan)

¾ c. Grated parmesan (fresh)

1 T. butter

Salt & Pepper to taste

-Bring milk, chicken, garlic stock to a boil.

-Wisk boiling water as whisking carefully add cornmeal.

-Continue to whisk as it thickens (happens pretty quick).

-Turn off the burner then add grated parm, butter, and salt & pepper.

Now layer a bowl with polenta then ragout, top with some extra grated parm and enjoy.

Another bowl please....