Beef meatballs with gravy

Everyone has their own version of meatballs recipe. All of them are equally tasty and so darn appealing to the eyes. This variety dish can be served with anything you like or if you wish to eat as is, no problem. It makes the soul happy and content. I know people add different – often a lot – ingredients to boosts the taste. But I find it unnecessary. As for me, I tend to follow the simple method of shallow frying in a skillet. So, first, season the mince with pepper and salt. Shallow fry it in slow fire. Meanwhile prepare the onions in a separate skillet. The texture should be translucent to slightly brown not burned.  Add the fried onions and tomato sauce to the half cooked meatballs. Sprinkle the flavorings. When you get the aroma spreading, turn the heat off, cover it and allow it to rest.

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This is how often I prepare meatballs with gravy version. But, when it comes to adding greens, it’s  a different story. Recipe is different, too. May be I will follow the rest of the folks who add lots of ingredients to boosts the taste and boast about it 🙂 Definitely it works for a dry version.  I’ll be trying that soon.  For time being, here’s the simple beef meatballs with gravy.

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Spaghetti with spicy meat sauce

Definitely a meal that serves as a metaphor for my Indian mindset… Flavors from the sauce and its bewitching texture topped with parmesan cheese with extra touch of cayenne pepper for a little kick, were all perfect.

The aroma that spread through as you put in the garlic and chili flakes in the hot olive oil…It’s darn delicious! I’ve added mini bella as well,  as a bonus to the minced meat to give that extra volume. It would be a best bet for vegetarians if you omit the meat part and increase the mini bella portion. Both versions tastes amazingly great since all the ingredients are perfect match with each other when it comes to pasta sauce.

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Spaghetti, 1 Package

1 lb minced beef

1 cup mini bella mushroom

1 can crushed tomatoes

2 tbsp extra virgin olive oil

3 cloves garlic, finely chopped

1/2 onion, minced

1 tbsp crushed dry pepper flakes

1 tsp cayenne pepper

1 tsp crushed black pepper

1 tsp Italian seasoning

1 tsp ground pepper

Salt to taste

¼ cup parmesan cheese

Heat oil in medium-high heat. Add crushed pepper and garlic. Sauté for few minutes.

Add the minced meat. Saute for few seconds. So that the meat would blend with the garlic and chili.

Add all the spices and rest of whatever left including mushrooms and tomato sauce except the parmesan cheese. Combine well. Cover the pan. Allow to cook through in low heat for about 15-20 minutes until the sauce thickens.

Season the sauce with more salt, as desired. You could puree the mixture using an immersion blender if you want sort of evenly balanced texture. Finish the process by adding parmesan cheese. That’s it, sauce is ready!

In the meantime, cook the spaghetti as per the instructions given on the package. Drain the pasta. Add it to the sauce. Mix well. Serve warm with grated parmesan cheese.