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
It is quite possible to trace the history of recipes way back into history, at least as far as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these ancient cook books were just very simple hieroglyphic instructions for food preparation.
As our culinary historical trip moves on a few more years there are some recipe books published in the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are not about the indian food that we all know today, but instead accounts of the types of meals on the menues of the upper classes of that period. By the arrival of the 1900s, recipe publications were in great demand, as a result of better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Pasta With (Turkey) Sausage & Pepper Meatba recipe.
