Pasta with Meatballs

Ingredients

• 2 cup Peeled fresh plum tomatoes or canned Italian plum tomatoes.
• 4 Tbs Butter
• 2 sm Onions, chopped fine
• 1 Clove garlic, chopped fine
• 4 sl Bacon, cooked and crumbled salt and black pepper
• 1/2 cup Marsala
• 1/2 tsp Dried oregano
• 1/2 lb Vermicelli
• 1 cup Fresh grated Parmesan or Romano cheese

Preparation Method:

• Meatballs:/2 lb. Ground chuck sl French bread, moistened with 1/2 cup milk and squeezed dry tb Minced parsley Eggs, lightly beaten /4 c grated parmesan cheese salt and ground pepper tb vegetable oil.
• Here’s the recipe I made the other night with the nice pasta sauce.
• The sauce, on the other hand, was very tasty.
• For the pasta I used rigatoni, the first type of pasta I made with the new machine.
• Put the tomatoes through a food mill to puree pulp and remove seeds.
• In a large skillet or medium saucepan, melt half the butter and cook the onions on until soft.
• Add the garlic, tomato puree, and crumbled bacon.
• Then add salt and pepper to taste and boil this sauce hard for five minutes.
• Add the marsala and oregano and cook for another 5 minutes.
• Set it aside.
• Put all the meatball ingredients except the vegetable oil in a bowl and mix with your hands.
• Shape the mixture into 12 balls, and in the skillet brown them on all sides in the vegetable oil.
• Do not overcook, they will cook further in the sauce.
• Add the meatballs to the tomato sauce and keep warm.
• You can brown the meatballs ahead of time and add them to the sauce when you are ready.
• Cook the pasta until al dente, drain well and return to the pot in which it cooked.
• Add remaining butter and toss well.
• Add several large Spoonfuls of the tomato sauce and toss well again.
• Transfer pasta to a large serving platter or bowl.
• Pour sauce and meatballs overall, serve and pass the cheese.
• Wine: A chianti classico
• Washing, rinsing, and draining Pasta, try our Colanders.

Servings: 6

Warm regards,
Best Nice Deals Team