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 actually possible to trace the history of written recipes way back into history, in fact as far back as the Egyptians, and possibly even further than that. In practice though, sadly, these early recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times 25BC a roman called Apicius created a few scripts detailing recipes cooked by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. This early Roman chef informs us how the Roman cooks made use of a wide range of herbs and spices, including a few that are still present in modern kitchens like thyme, mint and parsley. During the following few centuries, the families of Europe competed to serve up the most extravagent banquests, and as a consequence, chefs and their recipes became highly prized. Even so, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the 1900s, cookbooks were in great demand, as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Baked Stuffed Tufoli recipe.
