Ingredients
1 egg, lightly beaten1/4 cup dry bread crumbs1/4 cup milk1/2 teaspoon ground mustard1/2 teaspoon salt1/2 teaspoon pepper1 pound ground beef1 tablespoon canola oilSAUCE:1 cup chopped onion2 garlic cloves, minced1 tablespoon canola oil2 tablespoons all-purpose flour1-1/2 cups beef broth1 can (14-1/2 ounces) diced tomatoes, undrained2 tablespoons tomato paste1 bay leaf3/4 teaspoon dried thyme1/2 teaspoon salt1-1/2 cups sliced carrots1-1/2 cups chopped zucchini1 cup chopped green pepper1 cup chopped sweet red pepper1 tablespoon minced fresh parsley2 cups cooked pasta
Preparation
In a large bowl, combine the egg, crumbs, milk, mustard, salt and pepper. Crumble beef over mixture. Shape into 1-in. balls. In a Dutch oven over medium heat, brown meatballs in oil; drain and set aside.
In same pan, saute onion and garlic in oil until onion is tender. Whisk in flour. Gradually add broth, stirring constantly; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in the tomatoes, paste, bay leaf, thyme and salt. Add meatballs and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes.
Add zucchini and peppers; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until vegetables are tender. Add parsley and pasta; heat through. Remove bay leaf.
