750 g Pasta Nova spaghetti
50 mL freshly grated Parmesan cheese
50 mL chopped fresh basil
250 g Italian sausage
750 g minced beef
125 mL dry bread crumbs
5 mL salt
1 mL pepper
25 mL olive oil
1 large onion
2 cloves garlic- minced
1 carrot, diced
1 stalk celery- diced
750 mL sliced mushrooms (optional)
4 -400g tins of tomatoes- undrained
Salt and pepper to taste
Spaghetti: Cook Pasta Nova spaghetti in a large pot of salted water for 8 to 10 minutes until tender but firm. Drain the water.
Meatballs: Combine sausage, beef, eggs, crumbs, salt and pepper and form into 24 5 cm balls. Bake in a 200 degree oven for 15 minutes until no longer pink inside.
Sauce: In a large saucepan, heat oil over medium-high heat. Cook onion, garlic, carrot, celery and mushrooms for 10 minutes or until beginning to brown. Add tomatoes and cook for 20 minutes until thickened, stirring occasionally. Add meatballs. Reduce heat and simmer for 10 minutes. Season with salt and pepper to taste.
Arrange spaghetti on plate. Top each serving with sauce, sprinkle with cheese and basil.
500 g Pasta Nova soup shaped pasta: (Select from small shells, ditalini, boloroni, cavatappi or any shape you prefer)
3 slices of bacon
2 large carrots- peeled and chopped
6 green beans
2 celery sticks- chopped
2 cloves of garlic- crushed
1 litre of beef stock
1-400 g tin of kidney beans- rinsed and drained
1-400 g tin of chopped tomatoes
75 mL chopped parsley
2.5 mL each of salt and pepper
Cook the Pasta Nova soup shape of your choice in a large pot of boiling salted water for 5-6 minutes until still quite firm. Drain the water.
Place bacon, carrots, green beans,celery and garlic in a large saucepan and cook over high heat, stirring often, for 5 minutes.
Add the beef stock, kidney beans and tomatoes to the pan. Cover and bring to the boil. Reduce heat to medium-low and simmer, covered for 30 minutes or until the vegetables are tender.
Add the pasta to the soup mixture and season with salt and pepper. Ladle into bowls and sprinkle with parsley. Serve immediately.
1 kg Pasta Nova macaroni
150 g butter
500 mL flour
1 litre of milk mixed with 500 ml chicken stock
600 mL grated cheddar cheese
2.5 mL nutmeg
5 mL paprika
10 mL Dijon mustard
125 mL breadcrumbs combined with 250 mL of grated mozzarella cheese
Cook Pasta Nova macaroni for 7- 10 minutes until al dente.
Melt the butter in a saucepan and add flour. Whisk and cook for 1 minute. Add the milk mixture and whisk while simmering for 2 minutes.
Add the cheddar cheese and spices. After the cheese has melted add salt to taste.
Add the sauce to the cooked macaroni. Top with the mozzarella and bread crumbs and bake in 180 degree oven for 15 minutes.