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

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