Meatballs with red sauce

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Shrimp Scampi with Linguine

Ingredients

8 oz linguine
1 lb shrimp
2 tbsp olive oil
4 cloves garlic, minced
2/3 cup white wine
1/2 onion, minced
3 tbsp fresh parsley, minced
2 tsp red pepper flakes

To make

01. Prepare linguine according to directions on package.

02. In  large skillet heat olive oil.  Add garlic, onion, and red pepper and saute until soft.

03. Add shrimp and cook until firm, about 5 minutes.  Remove shrimp.

04. Add wine to skillet and bring to a simmer.  Add parsley.  Let simmer gently.

05. Drain pasta and toss with sauce.  Serve immediately.

Fettuccine with shrimp

Ingredients

• Vegetable oil cooking spray
• 1 tbsp olive oil
• 2 cup sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1 tbsp chopped fresh basil
• 1 tsp instant chicken bouillon, crumbled
• 1 tsp cornstarch
• 1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
• 2 medium tomatoes, seeded and chopped
• 1 lb large shrimp, shelled and deveined
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup grated reduced fat Parmesan
• 8 oz whole grain fettuccine, cooked

Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

404 calories per serving
8.4 g fat (1.7 g saturated) 6.7 g fiber 55.1 g carbs 33.5 g protein