Serving it Up

Came home tonight and this pasta bowl was begging for some delicious pasta.

I made whole wheat spaghetti with rosemary meatballs.

16 oz ground beef
1/2 tsp garlic salt
1 tbsp dried rosemary
1 egg, slightly beaten
3 tbsp olive oil
1/4 onion, thinly sliced
1 carrot cut in lengthwise strips (I cut up a bunch of baby carrots lengthwise)
12 oz whole wheat dried spaghetti
SAUCE:
5 medium tomatoes
1 tsp Garlic Salt
1 tbsp dried basil

Heat the oil in the pan, add onion and carrots. Cook over low heat for about 5 min.
While that is cooking, combine the ground beef, garlic salt, egg and rosemary. Shape into small meatballs.

Cook the spaghetti in a medium pan of salted, boiling water.

Remove the onions & carrots from the pan and set aside in bowl.
Place meatballs in skillet and cook until they are lightly browned all over. Remove from pan and place in bowl with onions and carrots.

Add the tomatoes to the pan, sprinkle with garlic salt and basil. Cook on medium heat for 10 minutes.
Return the onions, carrots and meatballs to the pan with the cooked down tomatoes. Mix well and thoroughly heat for 2 minutes.

Serve the meatballs and chunky tomato sauce atop individual pasta servings. Serves 6

 

Erik and I decided after supper to head over to the YMCA to work off that pasta.
As I was walking out the front door I looked up, and quickly stepped aside. Just imagine snow down your neck, BRRRRRR!