Penne Rigate with pork +
Penne Rigate with pork meatballs
Pork Meatballs
1 egg
1/4 cup bread crumbs
1/4 cup onion
1 clove garlic, minced
1/4 cup grated parmesan
1/2 c. teaspoon dried oregano
1/4 c. teaspoon salt
1/4 c. teaspoon pepper
1 pound lean ground pork
Penne Rigate / Sauce
1/4 c. at the table with olive oil
1 onion, chopped
2 clove garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
3 cups sliced mushrooms
1 red pepper, diced
1 1/2 c. dried basil tea
1 1/2 c. tea dried oregano
1 1/2 c. tsp salt
1 1/2 c. pepper
2 cans diced tomatoes
2 c. to table tomato paste
1 c. to table red wine vinegar
1 bag of Penne Rigate
1/4 cup shredded provolone cheese
1/2 cup Parmesan cheese
Pork Meatballs
1 egg
1/4 cup bread crumbs
1/4 cup onion
1 clove garlic, minced
1/4 cup grated parmesan
1/2 c. teaspoon dried oregano
1/4 c. teaspoon salt
1/4 c. teaspoon pepper
1 pound lean ground pork
Penne Rigate / Sauce
1/4 c. at the table with olive oil
1 onion, chopped
2 clove garlic, minced
1 carrot, finely chopped
1 stalk celery, finely chopped
3 cups sliced mushrooms
1 red pepper, diced
1 1/2 c. dried basil tea
1 1/2 c. tea dried oregano
1 1/2 c. tsp salt
1 1/2 c. pepper
2 cans diced tomatoes
2 c. to table tomato paste
1 c. to table red wine vinegar
1 bag of Penne Rigate
1/4 cup shredded provolone cheese
1/2 cup Parmesan cheese
Makes 8 to 10 servings
Heat oven to 350 degrees.
Mix all meatball ingredients together. Shape the balls about the size of a golf ball. Place on a baking sheet. Cook until the dumplings are golden brown (about 20 minutes)
Cook the penne rigate as indicated on the packaging.
In a large saucepan, heat oil. Add all the vegetables and cook until they are tender. Add tomatoes, tomato paste, vinegar and spices. Simmer a few minutes (about 5/7 minutes).
Combine pasta, sauce and meatballs in a large ovenproof dish. Add the two grated cheeses and cook until cheese is melted.
Heat oven to 350 degrees.
Mix all meatball ingredients together. Shape the balls about the size of a golf ball. Place on a baking sheet. Cook until the dumplings are golden brown (about 20 minutes)
Cook the penne rigate as indicated on the packaging.
In a large saucepan, heat oil. Add all the vegetables and cook until they are tender. Add tomatoes, tomato paste, vinegar and spices. Simmer a few minutes (about 5/7 minutes).
Combine pasta, sauce and meatballs in a large ovenproof dish. Add the two grated cheeses and cook until cheese is melted.
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