This is one way I like to make spaghetti.
Michele
Spaghetti and Dijon Meatballs Recipe By :Michele Wilson
Serving Size : 8 Preparation Time :0:10 - Start to Finish
Time: 0:50
Amount Measure Ingredient -- Preparation Method -------- ------------
-------------------------------- 1 pound ground beef, extra
lean 1 small onion -- diced and divided 2 cloves garlic --
minced and divided
1/2 cup bread crumbs -- plain
2/2 teaspoon seasoned salt
3/4 teaspoon seasoned pepper 1 tablespoon dijon mustard
1 whole egg
4/2 teaspoon Italian seasoning
5/4 cup red wine 16 ounces no salt added tomato sauce 6
ounces no salt added tomato paste 2 1/4 ounces black
olives -- sliced and drained 14 1/2 ounces Diced
Tomatoes with Mushrooms 4 1/2 ounces mushrooms -- sliced
and drained
6/2 cup red wine 1 tablespoon Worcestershire sauce
7/2 teaspoon seasoned salt
8/4 teaspoon Italian seasoning 8 ounces spaghetti -- cooked
4 ounces six Cheese Italian
In a large bowl put ground beef, 2 tablespoons of the onion,
half of the garlic, 1/2 teaspoon seasoned salt, 1/4 teaspoon
seasoned pepper, dijon mustard,
egg, 1/2 teaspoon Italian seasoning and 1/4 cup red wine.
Mix thoroughly. Shape meat mixture into 1 inch balls and fry
in large fry pan in batches if necessary until browned on
all sides. Remove from pan. In same pan add tomatoes, tomato
sauce, tomato paste, 1/2 cup red wine, olives, mushrooms,
Worcestershire sauce, 1/2 teaspoon seasoned salt, 1/4
teaspoon seasoned pepper and 1 teaspoon Italian seasoning.
Mix thoroughly scraping up all the browned bits from the
bottom of the pan. Heat to boiling. Add meatballs and lower
heat. Simmer for 30 minutes. Top spaghetti with sauce and
meatballs. Sprinkle with cheese.
Per Serving: 412 Calories; 15g Fat (34.2% calories from
fat); 23g Protein; 41g Carbohydrate; 4g Dietary Fiber; 70mg
Cholesterol; 694mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1
1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1
9/2 Fat; 0 Other Carbohydrates.
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