Spaghetti and snow: a match made in spring?

It’s spring in Ontario, not that you can tell by the weather we had today.

The snow is back!! It’s been gone for three or four weeks already but I’m sure it’s returned because this past weekend I mentioned to Murray it was time to switch the snowflake-patterned Corelle plates we use in winter with the plain white “rest-of-the-year” plates. (I was talking to myself when I told him this. Apparently the type of dishes we use is of absolutely no interest to him!)

Now yesterday was a beautiful day! We even hauled some of the patio furniture out of hibernation and sat on the front deck for a while enjoying the warm weather.

Then today – snow! Sure it’s not going to last, but c’mon! It’s spring already.

Yes, those are little icicles hanging off the bottom of the chairs!


So, tonight’s spaghetti and meatball supper was appropriately served on the “winter plates” that were still in the cupboard.


The amount of effort one can put into making spaghetti and meatballs can really vary. The general “recipe” is simple. Heat home-made or store-bought spaghetti sauce with home-made or store-bought meatballs. Spoon over cooked multigrain or whole wheat spaghetti. Grate Parmesan cheese over top, if desired.

Serve in any season, and on any plate you choose (or that’s handy)!

Easy Spaghetti Sauce

(Makes 4 cups/1 L)

2 tablespoons (30 mL) olive oil
1 medium onion, chopped
1 medium carrot, diced
1 stalk celery, diced
1-1/2 cups (375 mL) sliced cremini mushrooms (6 oz/175 g)
1 teaspoon (5 mL) dried basil
1/2 teaspoon (2 mL) salt
1 can (28 oz/796 mL) pureed tomatoes
1/4 cup (60 mL) tomato paste

In a large saucepan, heat oil over medium-high heat; add onion, carrot, celery and mushrooms and cook until softened, about 10 minutes. Stir in basil and salt. Cook, stirring, for 1 minute. Add tomatoes and tomato paste. Simmer until thickened, about 30 minutes.

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