Spaghetti With Antipasto Salad, Artichoke and Garlic Bread

Gathering the Ingredients

Ingredients:

• Mild Italian Sausages 1 for each person
• 1 lb. Ground Beef
• Beef Salami Sliced
• Mozzarella Cheese
• Parmesan Cheese
• Butter
• 2 Cans Green Olives
• Vinegar
• Olive Oil
• 1 Can Spaghetti Sauce
• 1 Large Can Tomato Paste
• Red Wine
• Spaghetti Pasta-1 small package
• Fresh Artisan Rolls-Trader Joe's
• Salt 
• Pepper
• Garlic Powder
• Basil
• Oregano
• Onion
• 2 Garlic Bulbs-cleaned and cloves left whole
• 1 Head Romaine Lettuce
• Cauliflower-chopped into bite-sized florets
• Baby Zucchinis-chopped into bite-sized pieces
• Globe Artichokes- 1 for each person
• 1 Fennel Bulb-chopped into bite-sized pieces
• 1 Carrot-grated
• Grapes-seeds removed and cut into fourths
• 1 Mini-Scoop 100% Organic Stevia Powder

Start cooking the ground beef and sausages in a large, thick sauce pot.  Brown them well.  Add chopped onion and whole garlic cloves.  Add grated carrot, chopped fennel and a handful of grapes. Add can of spaghetti sauce and can of tomato paste. Sprinkle in the stevia, garlic powder, dried basil and oregano.  Add red wine until the sauce is very thin.  Leave lid askew so that the liquid will reduce.  Let it simmer slowly over medium heat.

A Variety of Grapes to Wash

While the sauce is simmering make the Antipasto Salad.  Start by chopping the cauliflower, olives, zucchini and bell pepper.  Don't forget to stir the sauce every so often and be sure to scrape the bottom and put the lid askew.

Chopping the Olives and Veggies

Continue working on the salad by grating the mozzarella cheese and chopping the salami.

Gathering the Ingredients for the Salad

Finish up the salad by tearing up the romaine lettuce then drizzling olive oil and vinegar.  Sprinkle basil, oregano, salt and pepper and stir well.

Topping the Salad with Romaine and Tomatoes

Put the finished salad in the fridge to chill.

Tossing the Salad and Chilling

Clean and trim the artichokes.  Place them in a pot with a steam rack and  enough water to fill the bottom.  Add lid and place on high heat until it starts steaming.  Reduce heat to low and simmer gently for about 45 minutes.

Globe Artichokes Ready for Steaming

Continue stirring the spaghetti sauce.  When it is nice and thick you may place the lid on properly and reduce heat to warm, but continue to stir it at least every 5 minutes or so.

Stirring the Spaghetti Sauce

Preheat oven to 450 degrees. Cut the rolls in half and place them on a cookie sheet.

Preparing the Garlic Bread

Boil some water for the pasta.  Add a sprinkle of salt and the pasta when water is at a rolling boil, reduce heat and simmer on medium/high heat for about 8 minutes.

Finish preparing the garlic bread by topping each roll with thin slices of butter, a sprinkle of salt, garlic powder and a pinch of parsley.  Turn heat up to 500 and pop the rolls in for about 3 minutes.  Turn off heat and leave rolls in to stay warm for the next few minutes while you prepare plates.

Garlic Bread Ready for the Oven

Add to your serving plate the drained pasta tossed with olive oil first.  Top with spaghetti sauce, a sausage and grated Parmesan Cheese.  Scoop a big serving of Antipasto Salad and add a couple pieces of garlic bread.  Serve the Artichoke on a separate dish with a big slice of butter and a sprinkle of salt.

Spaghetti with Antipasto Salad, Artichoke & Garlic Bread

It is nutritiously delicious!  Have a grape cooler for dessert!