Recipes from this morning's show...homemade spaghetti and meatballs!

SPAGHETTI & MEATBALLS

PESTO FLATBREAD PIZZA

LEMON BERRY TRIFLE

SPAGHETTI & MEATBALLS

Sauce:

¼ cup olive oil

1 large onion, chopped

6 cloves fresh garlic, minced

3 T fresh parsley, chopped

4(28-ounce) cans tomato puree

½ can water

3 T brown sugar

¼ cup dry red wine

1 t. oregano

1 t. basil

1 t. crushed red pepper flakes

1 t. each of onion powder, garlic powder, salt and pepper

Sauté’ the onions in olive oil for 6 minutes, stirring often.  Add garlic and parsley.  Now add red wine, tomato puree, water, brown sugar and seasonings.  Simmer on low for at least an hour.  The longer it simmers the better!  You may also add more seasonings to taste.

MEATBALLS:

1 lb. ground chuck

1 lb.  Italian sausage

2/3 cup shredded Parmesan cheese

1 cup breadcrumbs

3 T fresh parsley, chopped

½ cup milk

3 eggs, beaten

1 t. each of garlic powder, onion powder, salt, pepper, oregano and basil

½ to 1 cup beef broth

Mix all together except for broth, form meatballs and place on large greased cookie sheet.  Pour broth all around the meatballs.  Bake at 450 for 30 minutes, turning once during cooking.  Add meatballs and all drippings to your sauce and simmer for at least one hour.

PESTO FLATBREAD PIZZA

2 Flatbread Pizza Crusts

Store-bought basil pesto

Sliced tomatoes

Mozzarella cheese, shredded

1 cup arugula

1 tablespoon olive oil

½ teaspoon pepper

1/8 teaspoon red pepper flakes

Slice the tomatoes and place them on paper towels to draw some moisture out.  Sprinkle with a little salt.  Line a cookie sheet with parchment paper and place the flatbread on the parchment paper.  Bake at 375 for 3 minutes.  Remove from the oven and spread a thin layer of pesto over each crust.   Next place sliced tomatoes over the pesto then top with the cheese.  Bake at 375 for 8 minutes.  While the pizzas are in the oven, toss the arugula with the olive oil, pepper and red pepper flakes.  Remove the pizzas from the oven and top with the arugula. 

LEMON-BERRY TRIFLE

1 small box instant lemon pudding

Whole milk

Strawberries, washed and sliced

1 jar lemon curd (you can find this by the jelly)

½ of an angel food cake, cut into bite-size pieces

Whipped Cream

4 wine glasses or dessert bowls

Mix pudding and milk according to directions and chill for about 15 minutes.  Place pieces of angel food cake in the bottom of each glass, top with a few tablespoons of pudding, 1 tablespoon of lemon curd, 1 tablespoon of whipped cream and 2 tablespoons of sliced strawberries.  Repeat layers and top with whipped cream.