What’s for dinner tonight?

It’s always a challenge to come up with what to have for dinner night after night. I go through stages of what I like and dislike. Right now, for example, I love grilled steak and light simple fare. But with the cold nights and shorter day, one does not want to be outside grilling. So I need to come up with meals that are simple, fast, nutritious and hearty.

The recipe below is one I have made on several occasions and it can be made in advance. So, when I get home dinner is just minutes away from the table. Whatever I don't eat is another meal for another day.

Enjoy, and remember that the secret to good meatballs is top-quality ingredients, from the meat to the garlic, cheeses and herbs. If you like spicy foods just add more chili flakes.

Spaghetti and Meatballs with meat sauce

Ingredients:
For the meatballs
1 pound lean ground pork
1 pound lean ground beef
3 garlic cloves crushed and chopped finely
½ cup chopped Italian parsley
½ cup chopped basil and sage
⅔ cup bread crumbs
½ cup parmesan
½ cup ricotta
Zest of one lemon
One whole egg
1 teaspoon chili flakes
Salt
⅓ cup of olive oil

In a large bowl combine all the ingredients and add a touch of salt. Mix together and let rest in the fridge for up to one hour.

When ready to go, preheat oven to 375 degree F. Roll 2 tablespoon of mixture into balls. Heat olive oil in a large skillet and over med high heat. Add balls and brown on both sides. Transfer to the oven and cook for 5 to 10 minutes. Hold until ready to serve.
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For the meat sauce
½ cup of olive oil
½ pound lean ground pork
½ pound lean ground veal
¼ teaspoon White pepper
½ teaspoon Salt
1 medium carrot peeled and diced
1 celery stalk diced
½ white onion diced
2 garlic cloves crushed and chopped
¼ cup of white wine
4½ cups chicken stock
¼ cup of tomato paste
One can of peeled plum tomatoes
¼ cup of sage leaves finely chopped
¼ cup of basil leaves finely chopped
1 lb of spaghetti (whole wheat if you prefer) cooked al dente
¼ cup of grated Parmesan
¼ cup of pancetta diced

In a large heavy pot heat half of the olive oil over a med high flame. Add the pork and the veal, season with white pepper and salt. Cook until browned, using a wooden spoon to break up the lumps. Remove from the heat and drain all fat through sieve. Reserve meat and discard the fat. Place the same pot over a medium high flame once again; you do not have to clean it as there is a lot of flavor still in there. Put 1 tablespoon of olive oil in and place the carrot, celery, onion, pancetta and garlic and cook for 3-4 minutes. Add the cooked meat, wine, chicken stock, tomato paste, canned tomatoes and herbs and simmer for one hour.

When ready to serve take warm pasta in a large pan add sauce and toss over a low flame with the parmesan. Place on a large plate put the warm meatballs on top, add some more basil, more cheese if you wish and drizzle with a touch of olive oil.