Ziti con polpettine (beef and veal meatballs with ziti)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef |
| ½ | pounds | Ground veal |
| 4 | slices | White bread; (crust removed), soaked in milk and squeezed dry |
| 1 | Egg | |
| ¼ | teaspoon | Garlic powder |
| ½ | teaspoon | Oregano |
| 2 | tablespoons | Plain breadcrumbs |
| Salt & pepper to taste | ||
| ¼ | cup | Finely chopped parsley |
| 1 | tablespoon | Romano cheese |
| ⅓ | cup | Vegetable oil for frying meatballs |
| 1 | Recipe tomato sauce; (below) | |
| 1 | pounds | Ziti |
| Additional freshly grated Romano cheese | ||
| 3 | tablespoons | Butter |
| 2 | Garlic cloves minced | |
| 1 | can | (15 ounce) tomato sauce |
| 1 | cup | Water |
| Salt & pepper to taste | ||
Directions
BASIC TOMATO SAUCE
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
1½ 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 ⅓ cups
Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998