Spaghetti squash with veal meatballs, Maudite and San Marzano tomato sauce
- 1 spaghetti squash
- 1 bottle 12 oz. of Maudite
- Olive Oil
- 2 sweet onions
- 1 zucchini
- 5 large white mushrooms
- 12 cloves of garlic
- a sprig of fresh thyme
- 1 can of San Marzano tomatoes
- 1 lb of ground veal
- 1 tbsp Worcester sauce
- 1 tbs Dijon mustard
- 1 head of lettuce
- 1 egg
- Caesar dressing (or fresh, see below)
- Hot sauce to taste
- Rosemary to taste
- Salt and pepper
- Chop all of your vegetables and mince the garlic while the oven is warming to 375F.
- Cut your spaghetti squash in half lengthwise and core the seeds as you would a pumpkin.
- Fill a roasting pan with about a 1/4 inch of water, and lay the squash halves in flesh side down, seal it tight with foil, and let it roast for 40 minutes.
- In a tall pot, on medium high heat add 4 tbsp of oil and about 3/4 of the onions that you have chopped. Sauté these for 5 to 7 minutes until they have become slightly translucent, then add the zucchini, mushrooms, 3/4 of the garlic, and the thyme. Mix this up well and continue to sauté.
- Mince the remaining onions, and mix them in a fresh bowl with the remaining garlic, mustard, Worcester, rosemary, salt, pepper, hot sauce, egg and the veal. Use your hands to ensure and even and smooth mixture until you can easily create dense meatballs.
- Get a large sauté pan warming on medium high heat with oil, place the meatballs one at a time in the pan and let them cook. Turn the heat down to medium after 5 minutes, and turn the meatballs.
- Add 1/2 cup of the Maudite to the veggies and let it reduce off slightly. After 5 to 7 minutes, add the can of tomatoes. The tomatoes will be soft but whole, so with an immersion hand blender puree the entire mixture together creating a smooth sauce. Add salt and pepper to taste, and then blend again. Turn the heat on your pot to low and let it cook away.
- Remove the squash from the oven, uncover, and let them cool on a cutting board flesh side up. This may take about 10 minutes, so lay a dry cloth or a few paper towels next to the squash, and tend to the meatballs. When they are ready add them directly to the sauce.
- The other thing you can add now to the sauce if you want is some cheese. Anything will work.
- When the steam has stopped pouring off of the squash, with a fork and an oven mitt (they will still be hot) peal back the flesh lengthwise along the squash – you will see it very easily split into spaghetti like strands. Place all the now forked spaghetti’d squash on to the towel to dry a bit. They will be full of water, and if you don’t pat them dry slightly they will dilute your rich tomato sauce too much.
- With that done, simply add the spaghetti’d squash to your sauce, mix and let rest at low heat. Now we can prepare the Ceasar. Using any type of lettuce you prefer, and a dressing of your choice, create your own salad to accompany the meal and place it at the ready for hungry guests. If you want to make your own Caesar dressing it is easy. Blend together 1 egg, 1 egg yolk, 3/4 cup of olive oil, 1/2 cup red wine vinegar, 1 clove of garlic, salt, pepper and splashes of hot sauce to taste. Thats it. If you have anchovies a couple in there will really kick it up a notch.
- The spaghetti squash pasta and meatballs is done now and you are ready to serve dinner. The only thing you are missing is a nice snifter or tulip of the Maudite. The Maudite has a rich caramel malt flavor to it with tingling spices and a smooth but crisp carbonation. Touches of herbs and earth along with a powerful aromatic aroma make this beer a perfect match for the pasta and veal!
Source: Stephen Rich, DefinitveAle blog