Veal meatballs over dried tomatoes pasta, and mushrooms with leeks sauce
10
20
4
Yes
Ingredients
- 1/2 package of pasta, dried tomatoes spaghettis of type of 375 g
- 454 g (1 pound) of skinny chopped veal
- 1/4 package of 250 g (1 cup) of Les Cultures de chez nous sliced leeks
- 1 container of Campbell’s condensed cream with mushrooms and onions of 284 ml
- 1 package of diced Doré-mi cheese of 185 g
- 1/2 package of 750 g of frozen vegetables “Pot-au-Feu” from Artic Gardens
- 1 package of portobello sliced mushrooms
Preparation
Side-by-side mode
- Cook pasta in boiling water. Drain without rinse. In a bowl, mix chopped veal with 1/4 cup of sliced leeks. Seasons with salt and pepper. Make 16 to 20 meatballs and brown in a casserole with a bit of butter and oil.
- Remove the meatballs from the casserole. Add a bit of butter and oil, and roast the remaining leeks. Pour the content of mushroom cream plus half of this quantity in water to dilute mushroom cream.
- Set again veal meatballs in the casserole. Cover and finish cooking at very low heat for about 10 minutes. At the end of cooking, add diced Doré-mi cheese. Meanwhile, brown mixture of vegetables in a bit of oil for about 2 to 3 minutes. Add cooked pasta.
- Set pasta portions to the vegetables in each plate and garnish with 4 to 5 meatballs. Coat with sauce and garnish with fried portobellos.
Chef’s note
If you want to bring a gastronomical plus to this dish (yes, even over weekdays!), why not enhance the taste with porto? And don't hesitate to prepare this dish the night before to save up on time. When you'll be back from work, you'll just have to warm it up.
Did you know that...
We dedicated nearly 175 acres of land to growing leeks at Les Cultures de chez nous.
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