1 lb rigatoni, ziti or other medium pas, ta shape uncoo
MEATBALLS
8 oz lean ground beef
8 oz turkey sausage casings removed
1/2 cup minced onion (1 small)
1/2 cup diced red bell pepper (1/2 medium)
2 large egg whites
1 1/2 cup fresh bread crumbs (about 3 slices, )
2 tbsp minced fresh parsley
1 tsp fennel seeds
1/2 tsp salt
1/4 tsp pepper
SAUCE
1 recipe basic tomato sauce (see sepa, rate recipe)
1 tsp vegetable oil, divided
Directions
Place all meatball ingredients in a medium bowl. Knead the mixture
with your hands until it is smooth. To prevent sticking, dip your
hands into cool water before forming each meatball. Form mixture into
30 1 1/2-inch balls.
Pour the tomato sauce into a large, heavy-bottom saucepan and bring
it to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a
large non-stick skillet. Add half the meatballs to the skillet and
brown them on all sides. Spoon the meatballs into the tomato sauce.
Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown
the rest of the meatballs, then add them to the sauce. Simmer,
stirring, for 20 minutes.
While sauce is simmering, prepare pasta according to package
directions; drain. Transfer to a large serving bowl. Remove bay
leaves from sauce; pour sauce over pasta and serve.
Each serving provides: 623 Calories; 13.7 g Protein; 95.7 g
Carbohydrates; 13.3 g Fat; 39.4 mg Cholesterol; 1026 mg Sodium.
Calories from Fat: 19%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 6 servings
Pasta With (Turkey) Sausage & Pepper Meatba Recipe brought to you by Recipe Ideas
Categories: Italian; Meat; Pasta; Poultry; Sausage
The History of Recipes
We are able to trace the history of written recipes way back into ancient history, certainly as far back into recorded history as the early Egyptians, and maybe further still. However, sadly, these ancient cook books were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main meal and afters, a very modern way of dining. He also informs us how the Roman cooks used many spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. During the next few centuries, the rich families of Europe competed to serve the best banquets, and as a consequence, the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe books were highly popular due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Pasta With (Turkey) Sausage & Pepper Meatba recipe.
