After packing several small sandwich bags filled with raw vegetables (celery, brocolli, cauliflower, radish, grape tomato, and carrots) and baking a loaf of whole-grain gluten-free bread for snacks later in the week, something relatively simple, but healthy was required for dinner. Some meatballs & sauce on whole grain linguine seemed like a good idea. We had some previously prepared meatballs in the freezer and a package of Barilla whole-grain linguine. One only needed to prepare the sauce to go with the meatballs.
First, cut up two small red onions, a few cloves of garlic and a stalk of celery and sauteed them for a few minutes in olive oil. Remove them from the pan and set aside while you lightly saute a large portobello mushroom (first cut in small slices). Then remove the sauteed mushroom slices onto the plate with the garlic-onion-celery mixture and set aside.
In the same sauce pan add about 25-30 meatballs and warm gently (especially if the meatballs are frozen). If the meatballs are previously cooked and frozen just warm them briefly. Add the mushrooms and the garlic-onion-celery mix and stir in at least 2-3 15 oz. cans of tomato sauce. Bring to a boil and then simmer for about 45 minutes — stirring occasionally. Add freshly dried oregano, parsley and basil to taste and simmer for another 4-5 minutes. No salt and pepper is added — it’s really unnecessary as these ingredianets are in the tomatoe sauce and the meatgballs. Stop heating, cover the sauce and wait for the linguine.
Boil 4-5 quarts of water in a large pot and add the whole package of Barilla whole grain linguine and boil for about 7-8 minutes. Then pour into a large collader in the sink. Wash the pasta with a little water from the tap and let it drain.
Into a bowl add a handful of linguine. Top with 4-5 meatballs and enough added sauce to cover the meatballs and the linguine. Grate a little fresh Parmesan over the dish. Enjoy.