| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground veal |
| 4 | sl | White bread; (crust removed), soaked in milk and squeezed dry |
| 1 | Egg | |
| 1/4 | ts | Garlic powder |
| 1/2 | ts | Oregano |
| 2 | tb | Plain breadcrumbs |
| Salt & pepper to taste | ||
| 1/4 | c | Finely chopped parsley |
| 1 | tb | Romano cheese |
| 1/3 | c | Vegetable oil for frying meatballs |
| 1 | Recipe tomato sauce; (below) | |
| 1 | lb | Ziti |
| Additional freshly grated Romano cheese | ||
| 3 | tb | Butter |
| 2 | Garlic cloves minced | |
| 1 | cn | (15 ounce) tomato sauce |
| 1 | c | Water |
| Salt & pepper to taste |
INSTRUCTIONS
BASIC TOMATO SAUCE http://www.foodtv.com/midatl/reclist.htm Prepare the tomato sauce (recipe below) first. In a bowl, mix the meats, bread, egg, garlic powder, oregano, bread crumbs, salt & pepper, parsley and 1 tablespoon of Romano cheese. Mix well and form into balls about 1 1/2 inches in diameter. Heat oil in a large skillet and fry the meatballs until browned all over. Remove and drain on paper towels. Add the meatballs to the already simmering tomato sauce and continue cooking for about 1 more hour. Cook the ziti, drain. Serve the meatballs over the ziti with additional grated Romano Cheese. Serves 4 BASIC TOMATO SAUCE In a saucepan, melt butter, add garlic and saute 1 minute. Add tomato sauce, water, salt & pepper. Bring to a boil, reduce heat and simmer for 30-45 minutes, or to desired thickness. Makes about 2 1/3 cups Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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