| 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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