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
Historians have tracked the existance of recipes far back into the distant past, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, sadly, these early cook books were just simple pictorial instructions for preparing food.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language describing the making 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 tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were divided into starters, main course and desserts, a very modern way of dining. He also recounts how the chefs of Roman times used a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an increase in books on cookery, the majority of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful and wealthy strove to serve the most exotic meals, and consequentially cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and recording the recipes of their peers. The TV revolution gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Pasta With (Turkey) Sausage & Pepper Meatba recipe.
