Experientialist: a collector of experiences, especially one-of-a-kind.
All of a sudden this has become my most popular post. Go figure – I didn’t think anything would beat Top 5 Erotic Songs, but then again it is food and, well, um, you get the idea!
This is an incredible recipe given to me by my friends Laura & Chris. (I was reading an old Sunset cook book on Italian cooking last night and guess what I found? This recipe! Can’t go wrong with something from Sunset.) Get the tastiest ground beef you can – it makes a BIG difference!
Makes 8-10 servings
2 Tbl. butter or margarine
2 Tbl. olive oil
1 large onion finely chopped
1/4 pound mushrooms, thinly sliced
2 cloves garlic, mined or pressed
1 can (about 1lb) tomato puree
1 large can (1lb. 12oz.) Italian style tomatoes
1/2 cup dry red wine
1 teas. salt
1 bay leaf
1/2 teas. oregano leaves
1/4 teas. pepper
1/4 cup chopped parsley
To make sauce, place butter and oil in a 5 to 6-quart pan over medium heat. When butter is melted, add onion and mushrooms and cook until onion is soft. Mix in garlic, tomato puree, tomatoes (break up with a spoon) and their liquid, wine, salt, bay leaf, oregano, pepper, and parsley; bring to a boil. Cover, reduce heat, and simmer until sauce is reduced to about 5 cups (about 1 1/2 hours). Remove bay leaf.
2 Tbl butter or margarine
1 Tbl oil – preferably olive
1 Med. onion, finely chopped
3/4 cup soft bread crumbs
1 1/2 tea. salt
1 1/2 pounds of ground beef
1/2 cup sauce (preceding)
Dash of pepper & nutmeg
To make meatballs, place 1/2 Tbl. each of the butter and oil in a large frying pan over medium heat. When butter is melted, add onion & cook until onion is lightly browned; transfer to a mixing bowl and let cool slightly. Beat in egg, bread crumbs, salt, pepper, nutmeg, and the 1/2 cup sauce. Add ground beef and mix lightly to blend well. Shape into 1 inch meatballs. In same pan in which the onions were cooked in, heat remaining 1 1/2 Tbl butter and 1/2 Tbl oil over medium heat. When butter is melted, brown meatballs, about half at a time. Remove when browned and add to sauce.
1 package (1 lb) ziti or mostaccioli
1 pound mozzarella cheese, thinly sliced
1/2 cup grated parmesan cheese
Cook ziti in a large pot of boiling salted water until al dente. Drain well and combine with meatball mixture. Spread mixture into a shallow 4-quart casserole. Cover evenly with mozzarella cheese, then sprinkle with parmesan cheese.
Bake, uncovered, in a 350 oven for 30 to 35 minutes or until top is golden brown.
Don’t forget the red wine & garlic bread!