No graveyard feast would be complete without some scary critters walking over every plate of tasty red pasta. We made our bugs using carrot stems and pimiento-stuffed olives. So go ahead, get creative and have fun making your own frightening creatures.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Bug Balls:
Tomato Sauce:
Method
Tomato sauce: In large saucepan, heat oil over medium heat; fry grated onion, garlic and bay leaves, stirring occasionally, until onion is softened, about 2 minutes.
Add tomatoes, salt and pepper; reduce heat and simmer, stirring occasionally, until spoon drawn across bottom of pan leaves space that fills in slowly, about 30 minutes. Discard bay leaves. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days. Reheat to continue.)
Bug Balls: Meanwhile, in bowl, beat eggs; mix in garlic, bread crumbs, Parmesan cheese, thyme, salt, pepper and 2 tbsp (25 mL) water. Mix in beef. Shape by level tablespoonfuls (15 mL) into balls. Place 1/2 inch (1 cm) apart on 2 foil-lined rimmed baking sheets; flatten slightly. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)
Bake in top and bottom thirds of 450°F (230°C) oven, rotating and switching pans halfway through, until no longer pink inside, about 10 minutes. Reserving 3 to 5 balls to decorate, add remaining balls to tomato sauce.
Meanwhile, in large saucepan of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain well and serve with sauce. Garnish with reserved balls.
Nutritional facts <b>Per serving:</b> about
- Sodium 813 mg
- Protein 35 g
- Calories 541.0
- Total fat 19 g
- Cholesterol 113 mg
- Saturated fat 7 g
- Total carbohydrate 57 g
%RDI
- Iron 39.0
- Folate 46.0
- Calcium 12.0
- Vitamin A 9.0
- Vitamin C 17.0
