Spaghetti et boulettes de viande italiennes
avec sauce tomate et basilic infusé, épinards et parmesan- Blé
- Lait
Notre spaghetti de tricheur et boulettes de viande goûts comme Nonna, mais ne prend qu'une fraction du temps à faire. Le secret est en utilisant la chair à saucisse pour les boulettes de viande et une sauce au basilic infusé maison qui ne peut pas être battu!
Ingrédients
500 g
Saucisse italienne douce, sans boyau
113 g
Bébés épinards
340 g
Spaghettis
(Contient: Blé)
10 g
Ail
113 g
Oignon, haché
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 boîte(s)
Tomates en dés
1 boîte(s)
Coulis de tomates
10 g
Basilic
Pas inclus dans votre livraison
3
Sel et Poivre*
2
Huile*
Ustensiles
Instructions
In Step 5, cut a meatball open to make sure it's not pink inside before adding the spinach! Also, if the kids don't like the 'green stuff', set some sauce aside before adding the spinach!
Wash and dry all produce.* Bring a large pot of salted water to a boil. Mince or grate the garlic. Finely chop the basil leaves. (Reserve the basil stems — we'll use them to add extra flavour to the sauce!)
Roll the sausage meat into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning the meatballs occasionally, until golden-brown on all sides, 3-4 min. Transfer the meatballs to a plate and set aside.
Add another drizzle of oil to the same pan. Add the onion, garlic and basil stems. Cook until the onion softens, 3-4 min. Add the diced tomatoes and tomato passata. Reduce the heat to medium-low. Add the meatballs to the sauce. Simmer until the meatballs are cooked through, 9-10 min.
Meanwhile, add the spaghetti to the boiling water and cook until tender, 9-10 min. (Drain when the pasta is done cooking.)
Remove the basil stems from the sauce. Add the spinach and stir until wilted, 1-2 min.
Divide the spaghetti between bowls. Top with the meatballs and sauce. Sprinkle with the Parmesan and chopped basil leaves.
