450 g pkg spaghetti
3 cups spaghetti sauce, about 700 to 750 mL
1 lb ( 500 g) lean ground veal, chicken or beef
1to 2 green peppers or zucchini
pinches of salt, pepper or granulated sugar (optional)
sprinkling of freshly grated Parmesan
Cooking time 15 minutes
Preparation time 5 minutes
Makes 3 to 4 servings
Fill a large saucepan with water and add 1/2 tsp salt.
Bring to a full rolling boil over high heat.
Stir in pasta. Cook according to package directions until al dente, usually about 8 minutes. Drain in a large colander.
Meanwhile, pour sauce into a large saucepan and bring to a boil over medium heat.
Form veal into 3/4-inch (2-cm) balls.
Add to gently boiling sauce as they are made. Reduce heat to low, cover and simmer for 10 minutes. Stir occasionally.
Meanwhile, seed and chop peppers or chop zucchini.
Stir into sauce, cover and continue simmering for 5 more minutes, stirring occasionally.
Taste and add pinches of salt, pepper or sugar, if you wish.
Toss with hot cooked spaghetti and generously sprinkle with Parmesan.
Free recipe provided by: Le Matinal Recipes © 2013