Spaghetti & Meatballs

This is such a great comfort food. And its a winner with kids too. I had made a killer pot of Marinara Sauce and had some minced meat. What better way to use the two that to make Spaghetti with Meatballs.

I've already shared the recipe for my Marinara sauce and the Meatballs, so there really isn't much for me to do here except bring them all together. This recipe works for approx. 300gms of Spaghetti.

Cook the pasta al dente and drain. I have a bottle of beautiful truffle oil which I recently bought from my European adventures. I've used some of that truffle oil and drizzled over my Spaghetti. You can use some garlic oil instead. Plate up the pasta using this neat twirl trick. Add a dollop of the Marinara sauce and a few meatballs. Enjoy!

  

Meatballs

These meatballs with my marinara sauce...are a match made in Spaghetti heaven. Details below:

Ingredients:

1 cup minced meat. I used beef but pork would do just fine.
1 Onion diced
3 cloves of Garlic preferably grated
1 cup Breadcrumbs
Salt and pepper to taste

Mix all ingredients except the breadcrumbs. Now slowly add the breadcrumbs, little by little, mixing till all the ingredients come together to form a ball. Now roll the meat mixture to bite size balls and fry till golden brown.

Julia Child's Beef Bourguignon

I never really understood what the fuss is about Beef Bourguignon....until I tried it myself!! On a recent girlfriend getaway to Paris, a local and a friend recommended that me and the girls try out the Beef Bourguignon at this quaint Parisienne place called Le Petit Saint Benoit. And since then, I just cannot get the flavour out of my head.

So one day after watching Julie & Julia, I finally mustered up the courage to try this rich beef stew. And who better to guide me that Julia Child. Now unfortunately, she doesn't have her own official site or a collection of recipes online. So I've used this BLOG and followed it to a T. She herself claims to have copied it from the original Julia Child recipe, and it does make a mean stew. So today I'm not going to type out the recipe, just going to rant out how good it is.

Beef Bourguignon is a labour of love. It will take you all day (and a whole bottle of wine!) to make this one dish wonder, but when you try it for the first time, you won't believe your mouth. So please have patience, it is definitely worth toiling for. It is also a dish that tastes better when shared, so make sure you have a dinner party to celebrate. Traditionally served with fresh, warm crusty Baguette (Oh how I wish I was back in Paris), but I've used mashed potatoes instead.

Served best with a glass of the best red wine and the movie Julie & Julia. Bon Appetite!!!