arge mixing bowl, combine the soaked bread, the beaten egg and mix
ating the tomato
Italian Meatballs and Ravioli:
Bring water
ntil firm.
4.Build meatballs using a 1 TBSP cookie
t a slice down the middle of the tube forming a pocket
Brown all but 3 of the sausages in olive oil in
at, heat the oil and saute the sausage and pork
gredients (except the olive oil and
Shape into meatballs a little bigger than a golf ball -- for some reason, Italian meatballs are always huge but they taste so great!
Brown in oil or bake in a 350\u00b0 oven until browned then add to a basil - tomato sauce (your own recipe) or mine when I post it.
For a few good variations add: Italian sausage, ribs (mmm).
This is not for the calorie-counting/cholesterol-watching crowd!
Preheat the oven to 400. Coat 2
Preheat oven to 350 degrees fahrenheit.
Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
Remove from heat and combine all ingredients in a big bowl.
Form mixture into 24 small meatballs
Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
(I use cooking oil spray to grease the pans for less fat.).
grees. To make meatballs, beat eggs
Cook pasta according to package directions. Drain and return to pan.
Stir in the pasta sauce, meatballs, and tomato sauce. Transfer to a 9\"x13\" baking dish.
Bake, covered, in a 350 degree oven for 30 minutes.
Meanwhile in a bowl, combine the ricotta and Parmesan cheeses.
Uncover pasta, mix, and spoon cheese mixture in mounds over pasta. Cover loosely and bake about 10 minutes more or until heated through.
Top with mozarrella cheese and bake uncovered 5 minutes longer.
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
Add celery, carrots, onions, and garlic to an 8 or 12 quart stock pot. Saute for about 20 minutes.
Add 64 oz of broth and bring to a boil. Simmer until the vegetables are tender.
In a separate pot, cook the pasta as instructed on the box. Drain and set aside.
Add the crushed bullion cubes. If you add them whole, they will not dissolve.
Add the spinach and meatballs. Simmer until the spinach is cooked down and soft.
Add the cooked ditalini. Add additional broth to your liking. Simmer for 20 minutes and serve.
ccording to the directions on the box.
Cook onion and garlic in oil until tender, but not brown. Stir in the next 8 ingredients.
Simmer, uncovered, for 30 minutes.
Remove bay leaf.
Add Italian meatballs.
Cover loosely; cook for 30 minutes.
Serve over spaghetti.
Pass Parmesan cheese. Serves 8.
ew raisins or nuts in the bottom of tart shells.
>the assembly of the layers that the
egrees Celsius.
Melt the butter and lightly grease