SPAGHETTI
W/ MEATBALLS & TOMATO SAUCE
W/ MEATBALLS & TOMATO SAUCE
Total Cost: $2.37/serving
Total Preparation Time: 40 min
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Looking around, I am forced to think of Wall-E. For the last three days, I like a robot with a special ability to compact idle items into neat cardboard cubes have been working tirelessly to prepare for the big move. And even though at work is another Wall-E porting stuffed containers out of the house and into the trailer, gobs of earthly possessions remain all around me, taking up a significant amount of 1,500 square feet of our living space.
So far, I maintained the sense of normalcy through cooking. Last night, however, was the last night I prepared dinner and have since packed away most of the kitchenware. Needless to say, life will remain free of tempting scents and hearty bites until Friday, when I will make a grand attempt to stock up on groceries, unpack the necessities and prepare a well-deserved home-cooked meal.
The freezer had to be cleaned out and it just happened to contain 20 frozen meatballs I prepared several days earlier. All I had to do was make some tomato sauce and cook noodles. As always, the cooking time can be reduced by using pre-made tomato sauce (if completely swamped, I like to use Classico Di Toscana Portobello Mushroom), but I chose to make my own by simply processing three large tomatoes, garlic and red pepper in a blender.
*Enough for 4 servings of spaghetti
Having defrosted in the fridge throughout the day, my meatballs were now ready to be cooked. Thrown in the frying pan on medium high with just a touch of grape seed oil, they started emitting the familiar aroma that never fails attracting the perpetually hungry pug... Ignoring the pleas, I busied myself chopping and slicing vegetables. Once ready, all went into the same pan with now browned meatballs for five more minutes of cooking. I poured the tomato paste and let everything simmer (covered with a lid) on low for 15 more minutes.
*Makes 4 servings of 5 meatballs each
It took me exactly 15 minutes to cook and strain spaghetti, as well as chop some dill and add it to the pasta sauce just two minutes or so before I shut off the burner. Dinner is ready to be served!
So far, I maintained the sense of normalcy through cooking. Last night, however, was the last night I prepared dinner and have since packed away most of the kitchenware. Needless to say, life will remain free of tempting scents and hearty bites until Friday, when I will make a grand attempt to stock up on groceries, unpack the necessities and prepare a well-deserved home-cooked meal.
The freezer had to be cleaned out and it just happened to contain 20 frozen meatballs I prepared several days earlier. All I had to do was make some tomato sauce and cook noodles. As always, the cooking time can be reduced by using pre-made tomato sauce (if completely swamped, I like to use Classico Di Toscana Portobello Mushroom), but I chose to make my own by simply processing three large tomatoes, garlic and red pepper in a blender.
MEASURE
|
WEIGHT
(g)
|
INGREDIENT
|
COST
PER PACKAGE ($)
|
TOTAL
COST ($)
|
COST
PER SERVING ($)
|
½
|
96
|
Onion
|
1.97/3lb
|
0.14
|
|
½
|
66
|
Green Bell pepper
|
3.97/pack of 3
|
0.66
|
|
½
|
66
|
Yellow Bell pepper
|
3.97/pack of 3
|
0.66
|
|
½
|
66
|
Red Bell pepper
|
3.97/pack of 3
|
0.66
|
|
2
|
8
|
Garlic, cloves
|
1.49/pack of 3 (115g)
|
0.10
|
|
N/A
|
166
|
White mushrooms
|
2.99/lb
|
1.09
|
|
N/A
|
55
|
Dill
|
1.28/bunch (120g)
|
0.59
|
|
3
|
324
|
Tomatoes
|
1.37/lb
|
0.98
|
|
TOTAL
|
3.90*
|
0.98
|
|||
Having defrosted in the fridge throughout the day, my meatballs were now ready to be cooked. Thrown in the frying pan on medium high with just a touch of grape seed oil, they started emitting the familiar aroma that never fails attracting the perpetually hungry pug... Ignoring the pleas, I busied myself chopping and slicing vegetables. Once ready, all went into the same pan with now browned meatballs for five more minutes of cooking. I poured the tomato paste and let everything simmer (covered with a lid) on low for 15 more minutes.
MEASURE
|
WEIGHT
(g)
|
INGREDIENT
|
COST
PER PACKAGE ($)
|
TOTAL
COST ($)
|
COST
PER SERVING ($)
|
N/A
|
250
|
Spaghetti
|
0.39/100g
|
0.98
|
|
20
|
N/A
|
Meatballs
|
3.90/17 meatballs
|
4.59
|
|
TOTAL
|
5.57*
|
1.39
|
|||
It took me exactly 15 minutes to cook and strain spaghetti, as well as chop some dill and add it to the pasta sauce just two minutes or so before I shut off the burner. Dinner is ready to be served!
TOTAL
COST ($)
|
COST
PER SERVING ($)
|
|
GRAND TOTAL
|
9.47
|
2.37
|
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