Monday, August 11, 2008

Menu Monday

One of our favorite things to eat here at Casita de Alaniz is spaghetti! Oh the joy on Cade's face when he asks, "Mommy, what's for dinner?" and I reply "Spaghetti." His little eyes just light up and I know he will be asking for seconds...a rarity at dinner time for him! We like ours with Bertolli Organic Garlic and Basil Tomato Sauce and angel hair pasta. But let's face it folks, you can only eat spaghetti so many times before it becomes a little B-O-R-I-N-G. That's when I started thinking...hmmm...how could I change it up a bit, but still keep in the staple ingredients. Well lo and behold I found out that my girl Rachel Ray did all the trial and error for me when I came across her Spaghetti and Meatball Stoup! Just for all you English scholars out there, that's NOT a misspelling! Miss Ray herself classifies it as a STOUP due to the fact that it's a combination between a soup and a stew! It's our new favorite way to eat an old stand-by!
Spaghetti and Meatball Stoup a la Rachel Ray

3 T. E.V.O.O. - Extra Virgin Olive Oil

4 Cloves Garlic, chopped (but I always add more)

1 Bay Leaf

3 Carrots, chopped

1-15 oz. Can Tomato Sauce

1-28 oz. Can Crushed Tomatoes

1-qt. Chicken Stock

1/2-3/4 lb. Spaghetti, broken into thirds (depending on how "stoupy" you like it)

1 Onion, chopped

1 1/4 lb. Ground Beef Sirloin

1 T. Worcestershire

1 Egg

1 T. Parsley

1/2 C. Italian Bread Crumbs

1/2 C. Grated Parmigiano Reggiano Cheese

Salt and Pepper

Heat soup pot over medium high heat and add e.v.o.o., garlic, bay leaf, carrots and onion. Saute for 5 minutes till onions are translucent, then season with salt and pepper. Then add tomato sauce, crushed tomatoes, and chicken stock. Cover pot and bring to a boil.

Meatballs: Place beef in a bowl and add Worcestershire, parsley, egg, bread crumbs, cheese, salt and pepper to taste. Thoroughly combine, then roll into balls about the size of a large walnut. Cade LOVES to come in and help me with this part!!! Once all your meatballs have been formed drop them into the soup pot. After you've added all the meatballs, wash up and stir in the broken spaghetti pieces. Cook 7 minutes more. Always taste your finished soup to see if it needs any additional salt or pepper. Ladle into bowls and top with an additional sprinkle of Parmigiano! We enjoy ours with a loaf of crusty Italian bread!

I hope you enjoy a new twist on an old favorite!

3 comments:

Amanda said...

That sounds really yummy! We'll have to try it. I've always loved the recipes I've gotten from your blog!

Alisha Stewart said...

We're always looking for new pasta dishes around here.

Kristi said...

"Yummers," as Benjamin would say. I agree with Amanda, my recipe binder has lots from Becky!
P.S.-- I have not forgotten about the titles! Sorry I did not get back to you sooner! I'll chat with you in the morning!