Belgian Spaghetti Student Style Food

BELGIAN SPAGHETTI, STUDENT STYLE

Belgian Spaghetti, Student Style image

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner - and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party.

Provided by Belgophile

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
2 onions, chopped
1/2 red bell pepper, chopped
1/4 lb white mushroom, sliced
1 carrot, peeled and diced
3 garlic cloves, minced
1 lb ground beef
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
1/2 teaspoon red pepper flakes
1 tablespoon fresh parsley, minced
1 (14 ounce) can peeled plum tomatoes, chopped
1/2 cup dry red wine
2 tablespoons tomato paste
salt and pepper
1 lb thin spaghetti
Tabasco sauce (optional)
3/4 cup grated gruyere cheese

Steps:

Heat olive oil in deep pan or Dutch oven over medium heat. Add onions, bell pepper, mushrooms, and carrots. Cook until soft, 5 to 8 minutes. Add half the garlic and all the ground beef. Continue cooking over medium heat, using a wooden spoon to stir and break up the meat with, until meat is no longer pink.
Stir in sugar, oregano, thyme, basil, red pepper flakes, and parsley. Add tomatoes and juices, red wine, and tomato paste. Season with salt and pepper. Reduce heat and simmer, covered, for 35 minutes.
Add remaining garlic. Add Tasbasco sauce, if desired.
Cook spaghetti; drain. Distribute among four bowls. Spoon sauce over spaghetti. Top with Gruyère cheese.

Nutrition Facts : Calories 941.8, Fat 36.8, SaturatedFat 12.3, Cholesterol 99.4, Sodium 237.6, Carbohydrate 93.7, Fiber 3.7, Sugar 9.2, Protein 53

MY MOTHER'S BELGIAN MEATLOAF

My Mother's Belgian Meatloaf image

From Ruth van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.

Provided by Belgophile

Categories Veal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup stale white bread cubes, crust removed
3/4 cup milk
3 tablespoons unsalted butter
1 large onion, finely chopped
4 -5 ounces while mushrooms, cleaned, trimmed and quartered
1 garlic clove, finely minced
2 lbs ground veal
1 large egg
3 tablespoons finely chopped fresh parsley
1 teaspoon thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch of freshly grated nutmeg
1 1/2 tablespoons port wine or 1 1/2 tablespoons sherry wine
1 tablespoon cognac
1 teaspoon melted unsalted butter
1 sprig fresh thyme (to garnish) or 1 sprig rosemary (to garnish)

Steps:

Preheat oven to 450°F.
Soak the break in the milk.
Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 493.4, Fat 28.1, SaturatedFat 13.9, Cholesterol 270.7, Sodium 813.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.6, Protein 48.5

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