MEAT BALLS
1 1/2 lb ground beef chuck
1/2 lb ground pork
1/2 cup chopped onion
1/4 cup minced parsey
1/4 cup grated parmesan cheese
2 tbsp bread crumbs
2 tbsp oil
2 eggs
1 clove garlic, minced
2 tsp salt
1/4 tsp pepper
1 olive oil
TOMATO SAUCE
1/4 cup oil
1/4 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
1 can (6-oz) broiled mushrooms
4 can (6-oz) tomato paste
1 can (#2-1/2) italian plum tomatoes
1 tsp sugar
2 tsp salt
1/4 tsp pepper
MAKING THE CASSEROLE
1 lb tufoli (large tube macaroni)
1 meat balls from step #1 (up to)
1 1/2 package frozen chopped spinach
1 tsp salt
1/2 cup parmesan cheese
1 egg
1 tomato sauce recipe
Directions
Mix all ingredients for meat balls together thoroughly, except the
last, olive oil. Form into medium sized balls: brown in oil. Set
aside and cook in tomato sauce later.
To make tomato sauce: Heat the oil: add onion, green pepper, garlic,
mushrooms (drained and halved) and saut=82 until golden. Stir in
tomato paste; cook for 4 minutes. Press plum tomatoes through a
strainer; add an equal amount of water. Combine with tomato paste
mixture. Add sugar, salt and pepper. Bring to a boil; add meatballs
and cook over low heat 1-1/2 hours or until sauce thickens slightly.
Remove meatballs and put aside.
Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or
until almost tender. Mash meat balls in a bowl. Add spinach (drained
and finely chopped), salt, 2 tablespoons cheese and the egg, mixing
well. Stuff this mixture into cooked tufoli. Cover bottom of a large
casserole with half of sauce and arrange alternate layers of stufted
tufoli and sauce, sprinkling each layer with cheese; finish with
sauce. Cover dish and bake in a moderate oven (350 degrees) for 30
minutes. Serve with extra sauce and cheese. Serves 6 very generously.
Source: A Taste of Louisiana.
From Glen Hosey's Recipe Collection Program, hosey@erols.com
Servings: 6 servings
Baked Stuffed Tufoli Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Fruit; Italian; Main Dish
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into ancient history, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, early cookbooks were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times were skilled in the use of many aromatic flavours, including some that we all recognise such as bay, rue and parsley. Moving on, there were some books which date from the fourteenth century ; a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that is popular today, but rather recipes for the types of food on the menues of the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including rosemary and coriander. These new herbs and spices prompted an eruption in cookery books, the majority of which are now in private collections. During the next few centuries, the families of Europe tried to serve up the best banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing the recipes of their peers. By the advent of the 20th century, cookbooks were increasing in popularity due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Baked Stuffed Tufoli recipe.
