Quote:
Originally Posted by WhateverDude
I love love love spaghetti. A fun way to do it is to break aprt the noodles and cook them risotto style- toasting them in a bit of butter until slightly translucent and then adding hot broth in stages until it's cooked all the way. Saves all that starchy pasta goodness making whatever sauce you pour over it super thick and rich. I'm fond of traditional sauces but a fun one I've been doing lately is with pureed roasted cauliflower, garlic, and cashews. Run it all through a sieve and you've got yourself vegan alfredo sauce. Little cherry tomatoes, kale, and mushrooms make it super awesome.
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Definitely gonna try this one!
This is one my mom made maybe twice a year when I was a kid.
Porcupine Meatballs
1 pound lean ground beef
½ cup uncooked white minute rice
2 tsp salt
1 tsp ground black pepper
1 cup tomato puree
1 Tbsp Crisco vegetable shortening (has to be Crisco!!!)
1 medium yellow onion
2 cups tomato sauce
¼ cup red wine
1 cup diced celery
1 green bell pepper
1 tsp mustard powder
1 Tbsp sugar
½ cup hot water
Rough chop the veggies and set aside.
Combine 1 tsp salt, mustard, sugar, hot water, tomato sauce and 1/2 cup puree and set aside.
Combine beef, rice, 1 tsp salt, pepper, and 1/2 cup tomato puree and mix well. Form into 8-10 meatballs.
Melt the Crisco in a large HOT non stick fry pan and then sear/brown the meatballs on all sides.
Remove the meatballs and then deglaze the pan with the red wine. Add the veggies and sauté them until the wine is almost completely reduced. Add the meatballs back in along with the sauce mixture.
Simmer covered tightly for 20-25 minutes stirring occasionally.