Spaghetti and Meatballs.... Always Brainy Good!

Whether you make spaghetti and meatballs or spaghetti bolognse, its always going to be 'Brainy'. To begin, you will need: ground veal or turkey or pork along with one large onion, heavy cream, bread crumbs, dried herbs, tomatoes (fresh or canned) and spaghetti pasta.

Mix about 1 pound of ground meat (1 egg optional) with bread crumbs, heavy cream and dried herbs along with a pinch of salt and garlic powder. Start adding each ingredient little by little making sure that the meatballs are not too bready or to creamy. Set aside after forming the meatballs. Next, chop the onion and brown in olive oil. Push aside and in the same skillet, brown the meatballs.

Bring the onion back in around the meatballs and pour in one can of Red Gold crushed 'red' tomatoes unless you have fresh (washed, peeled and chopped).  Boil the pasta in salted water until tender, drain and rinse. Ladle onto a low lipped serving plate and top with meatballs and sauce.

If you decide for bolognse, then you don't need to make meatballs. Brown the onion as you would for the meatballs, add the ground meat to brown followed by the sauce and its pretty much done. Put the Parmesan out and dig in!

~ Tutti a Tavola!