Pasta With Meatballs
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Pasta With Meatballs
  Pasta    Meatballs  
Last updated 6/12/2012 12:48:42 AM. Recipe ID 9877. Report a problem with this recipe.
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      Title: Pasta with meatballs
 Categories: Pasta, Ceideburg 2
      Yield: 4 Servings
 
      2 c  Peeled fresh plum tomatoes
           -or canned Italian plum
           -tomatoes.
      4 tb Butter
      2 sm Onions, chopped fine
      1    Clove garlic, chopped fine
      4 sl Bacon, cooked and crumbled
           Salt and black pepper
    1/2 c  Marsala
    1/2 ts Dried oregano
    1/2 lb Vermicelli
      1 c  Fresh grated Parmesan or
           -Romano cheese

MMMMM-------------------------MEATBALLS------------------------------
    1/2 lb Ground chuck
      2 sl French bread, moistened
           -with 1/2 cup milk and
           -squeezed dry
      1 tb Minced parsley
      2    Eggs, lightly beaten
    1/4 c  Grated Parmesan cheese
           Salt and ground pepper
      3 tb Vegetable oil
 
  Here's the recipe I made the other night with the nice pasta sauce.
  The meatballs were mediocre, mainly because I'd never made meatballs
  before that I can remember. The sauce, on the other hand, was very
  tasty. For the pasta I used rigatoni++the first type of pasta I made
  with the new machine.
  
  Serves 4 to 6.
  
  1.  Put the tomatoes trough a food mill to puree pulp and remove
  seeds.
  
  2.  In a large skillet or medium saucepan, melt half the butter and
  cook the onions9on until soft.  Add the garlic, tomato puree, and
  crumbled bacon.  Then add salt and pepper to taste and boil this
  sauce hard for five minutes.
  
  3.  Add the marsala and oregano, and cook for another
        5    minutes. Set aside.
  
  4.  Put all the meatball ingredients except the vegetable oil in a
  bowl, and mix with your hands. Shape the mixture into 12 balls, and
  in the skillet brown them on all sides in the vegetable oil. Do not
  overcook, they will cook further in the sauce.  Add the meatballs to
  the tomato sauce and keep warm.  (You can brown the meatballs ahead
  of time and add them to the sauce when you are ready.)
  
  5.  Cook the pasta until al dente, drain well and return to the pot in
  which it cooked.  Add remaining butter and toss well. Add several
  large spoonfuls of the tomato sauce and toss well again. Transfer
  pasta to a large serving platter or bowl.  Pour sauce and meatballs
  overall, serve and pass the cheese.
  
  Wine:  A chianti classico
  
  




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Recipe ID 9877 (Apr 03, 2005)

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