* Exported from BigOven *

Meatballs, Roman Style

Recipe By :Jeff Smith
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Meats Combo Meatballs

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pounds Lean ground beef
1/2 pound Ground pork
6 ounces Pancetta --diced very small
6 ounces Prosciutto --sliced thin chopped
3 Eggs
1 cup Chopped parsley
3 Garlic cloves --crushed
1 cup Bread crumbs
1 cup Milk
Salt --see * Note 1
Freshly-ground black pepper --to taste
1/4 cup Olive oil --for browning
=== THE SAUCE ===
1 cup Dry red wine
2 cups Italian Tomato Sauce --see * Note 2
1 cup Brown gravy --fresh or canned
1 ounce Dried porcini mushrooms --see * Note 3
2 cups Warm water
=== GARNISH ===
Chopped fresh parsley

* Note 1: Be careful with the salt, the pancetta and prosciutto will
add plenty of salt to this dish. * Note 2: See the "Italian Tomato
Sauce" recipe which is included in this collection. * Note 3: Soak the
mushrooms in the 2 cups of warm water for about 45 minutes. Reserve the
water.

Mix the meatball ingredients together, with the exception of the oil
for browning. Form into 20 balls and pan-brown in the olive oil. Do
this in two or three batches. Place the meatballs, along with the oil,
in a 6-quart stove-top casserole. Deglaze with the wine the frying pan
in which you cook the meatballs. Add the wine to the pot along with the
two sauces and the mushroom water. Chop the mushrooms and add to the
pot. Cover and bring to a simmer. Leave the lid ajar so the sauce
will reduce a bit. Cook for about 1/2 hour. Place meatballs on a
platter and serve the gravy separately. It is great on pasta or
polenta. This recipe makes 20 meatballs and serves 6 to 8 persons.

Comments: This has a very deep flavor due to the pancetta and
prosciutto that are added to the beef. You can substitute American
bacon and ham if you must, but the flavor will not be as rich.

Recipe Source:THE FRUGAL GOURMET by Jeff SmithFrom the 10-16-1991
issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

10-12-1995










** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **

mmmmmm looks good, umm how about the recipe for the Italian Tomato Sauce it
talks about in note 2? I assume it would be better than spaghetti sauce
(which is better than regular tomato sauce)

Rusty
"terrymcintire" > wrote in message
news:gzTdd.404677$mD.382499@attbi_s02...
> * Exported from BigOven *
>
> Meatballs, Roman Style
>
> Recipe By :Jeff Smith
> Serving Size :6
> Cuisine :
> Main Ingred. :
> Categories :Meats Combo Meatballs
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 2 pounds Lean ground beef
> 1/2 pound Ground pork
> 6 ounces Pancetta --diced very small
> 6 ounces Prosciutto --sliced thin chopped
> 3 Eggs
> 1 cup Chopped parsley
> 3 Garlic cloves --crushed
> 1 cup Bread crumbs
> 1 cup Milk
> Salt --see * Note 1
> Freshly-ground black pepper --to taste
> 1/4 cup Olive oil --for browning
> === THE SAUCE ===
> 1 cup Dry red wine
> 2 cups Italian Tomato Sauce --see * Note 2
> 1 cup Brown gravy --fresh or canned
> 1 ounce Dried porcini mushrooms --see * Note 3
> 2 cups Warm water
> === GARNISH ===
> Chopped fresh parsley
>
> * Note 1: Be careful with the salt, the pancetta and prosciutto will
> add plenty of salt to this dish. * Note 2: See the "Italian Tomato
> Sauce" recipe which is included in this collection. * Note 3: Soak the
> mushrooms in the 2 cups of warm water for about 45 minutes. Reserve the
> water.
>
> Mix the meatball ingredients together, with the exception of the oil
> for browning. Form into 20 balls and pan-brown in the olive oil. Do this
> in two or three batches. Place the meatballs, along with the oil, in a
> 6-quart stove-top casserole. Deglaze with the wine the frying pan in
> which you cook the meatballs. Add the wine to the pot along with the two
> sauces and the mushroom water. Chop the mushrooms and add to the pot.
> Cover and bring to a simmer. Leave the lid ajar so the sauce will reduce
> a bit. Cook for about 1/2 hour. Place meatballs on a platter and serve
> the gravy separately. It is great on pasta or polenta. This recipe makes
> 20 meatballs and serves 6 to 8 persons.
>
> Comments: This has a very deep flavor due to the pancetta and
> prosciutto that are added to the beef. You can substitute American bacon
> and ham if you must, but the flavor will not be as rich.
>
> Recipe Source:THE FRUGAL GOURMET by Jeff SmithFrom the 10-16-1991
> issue - The Springfield Union-News
>
> Formatted for MasterCook by Joe Comiskey, aka MR MAD -
> -or-
>
> 10-12-1995
>
>
>
>
>
>
>
>
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy Windows recipe software. Try it free at www.bigoven.com. **
>

Rusty wrote:
> mmmmmm looks good, umm how about the recipe for the Italian Tomato Sauce it
> talks about in note 2? I assume it would be better than spaghetti sauce
> (which is better than regular tomato sauce)
>
> Rusty
> "terrymcintire" > wrote in message
> news:gzTdd.404677$mD.382499@attbi_s02...
>
>> * Exported from BigOven *
>>
>> Meatballs, Roman Style
>>
>>Recipe By :Jeff Smith
>>Serving Size :6
>>Cuisine :
>>Main Ingred. :
>>Categories :Meats Combo Meatballs
>>
>> Amount Measure Ingredient -- Preparation Method
>>-------- ------------- --------------------------------
>> 2 pounds Lean ground beef
>> 1/2 pound Ground pork
>> 6 ounces Pancetta --diced very small
>> 6 ounces Prosciutto --sliced thin chopped
>> 3 Eggs
>> 1 cup Chopped parsley
>> 3 Garlic cloves --crushed
>> 1 cup Bread crumbs
>> 1 cup Milk
>> Salt --see * Note 1
>> Freshly-ground black pepper --to taste
>> 1/4 cup Olive oil --for browning
>> === THE SAUCE ===
>> 1 cup Dry red wine
>> 2 cups Italian Tomato Sauce --see * Note 2
>> 1 cup Brown gravy --fresh or canned
>> 1 ounce Dried porcini mushrooms --see * Note 3
>> 2 cups Warm water
>> === GARNISH ===
>> Chopped fresh parsley
>>
>> * Note 1: Be careful with the salt, the pancetta and prosciutto will
>>add plenty of salt to this dish. * Note 2: See the "Italian Tomato
>>Sauce" recipe which is included in this collection. * Note 3: Soak the
>>mushrooms in the 2 cups of warm water for about 45 minutes. Reserve the
>>water.
>>
>> Mix the meatball ingredients together, with the exception of the oil
>>for browning. Form into 20 balls and pan-brown in the olive oil. Do this
>>in two or three batches. Place the meatballs, along with the oil, in a
>>6-quart stove-top casserole. Deglaze with the wine the frying pan in
>>which you cook the meatballs. Add the wine to the pot along with the two
>>sauces and the mushroom water. Chop the mushrooms and add to the pot.
>>Cover and bring to a simmer. Leave the lid ajar so the sauce will reduce
>>a bit. Cook for about 1/2 hour. Place meatballs on a platter and serve
>>the gravy separately. It is great on pasta or polenta. This recipe makes
>>20 meatballs and serves 6 to 8 persons.
>>
>> Comments: This has a very deep flavor due to the pancetta and
>>prosciutto that are added to the beef. You can substitute American bacon
>>and ham if you must, but the flavor will not be as rich.
>>
>> Recipe Source:THE FRUGAL GOURMET by Jeff SmithFrom the 10-16-1991
>>issue - The Springfield Union-News
>>
>> Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-
>>
>> 10-12-1995
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>** This recipe can be pasted directly into BigOven for Windows. **
>>** Easy Windows recipe software. Try it free at www.bigoven.com. **
>>
>
>
>
Rusty,
I found 6, from simple to traditional. Here is the first one, others to
follow. Hope this helps.
Terry McIntire


* Exported from BigOven *

Simplest Italian Tomato Sauce Marinara

Recipe By :
Serving Size :1
Cuisine :Uncategorized
Main Ingred. :Tomatoes
Categories :Quick Tomato
Parsley Olive oil
Garlic Basil
Tomatoes Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 lb Ripe tomatoes; peeled, if
1/3 c Extra-virgin olive oil
3 Cloves garlic; halved
6 Sprigs fresh basil
6 Sprigs fresh parsley
Salt and ground black pepper

Quantity: Enough for 1 pound pasta Source: "Joy of Cooking" cookbook,
1997 editon. Combine tomatoes, olive oil, garlic, basil and parsley
in a large, heavy saucepan over medium-low heat. Simmer, uncovered,
until the sauce is thickened, about 10 minutes. Pass through a food
mill and season with salt and ground black pepper to taste. Posted
to TNT Recipes Digest by "Michael G. Sooter" > on Feb
15, 1998


** This recipe can be pasted directly into BigOven for Windows. **
** Easy Windows recipe software. Try it free at www.bigoven.com. **