Ingredients

  • 1/2 package of pasta, dried tomatoes spaghettis of type of 375 gr
  • 450 gr (1 pound) of skinny chopped veal
  • 185 ml (3/4 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 gr
  • 1/2 package of 750 gr of frozen vegetables ''Pot-au-Feu'' of Artic Gardens
  • 1 package of portobello sliced mushrooms
LeeksFind our bag in yourlocal grocery store

Preparation

  • 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 meatblls from the casserole. Add a bit of butter and oil and brown lefts of leeks. Pour containing of mushroom cream plus half of this quantity in water to dilute mushroom cream.
  • Set again veal meatballs in the casserole. Cover and end cooking with 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.
  • Lay pasta portions to vegetables in each plate and garnish of 4 to 5 meatballs. Cost with sauce and garnish with fried portobellos.

Chef's notes

If you want to bring a gastronomical plus to this dish (yes, even in the week!), why not enhance the taste with porto? And don't hesitate to prepare this dish the night before to save up times. When you'll be back from work, you'll just have to warm it up.

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