Shopping list:
1 pound ground beef
1 egg
1/2 cup bread crumbs
1/4 cup milk
2 cloves garlic
1/4 cup grated Parmesan cheese
salt and pepper
1 tablespoon olive oil
1 small onion
1 small carrot
1 stalk celery
1 28-ounce can of crushed tomatoes
1/2 cup beef broth
1 bay leaf
1 pound spaghetti
4 cups mixed salad greens
1/4 cup balsamic vinegar
1/4 cup olive oil
Instructions:
Preheat your oven to 400°F. Mix the ground beef, egg, bread crumbs, milk, minced garlic, Parmesan cheese, and a pinch of salt and pepper in a large bowl. Roll the mixture into small meatballs, about the size of a golf ball. Place the meatballs on a baking sheet and bake for 15-20 minutes, or until they are cooked through.
While the meatballs are cooking, heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, celery, and sauté until the vegetables are tender. About 5-7 minutes.
Add the crushed tomatoes, beef broth, and bay leaf to the saucepan and bring the mixture to a simmer. Reduce the heat to low and let the sauce simmer while the meatballs finish cooking.
When the meatballs are done, add them to the sauce and let them simmer for an additional 5-10 minutes to absorb the flavors of the sauce.
While the meatballs and sauce are simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions.
Whisk together the balsamic vinegar and olive oil in a small bowl to make a simple salad dressing.
Drain the spaghetti and divide it among bowls. Top each serving with a few meatballs and a generous helping of tomato sauce. Serve with a side of mixed salad greens tossed with the balsamic dressing. Enjoy!
