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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Ricotta is a non-melting cheese, making it perfect for lasagne where you want it to hold it's shape but frustrating if you want to combine it in a sauce. Use a small whisk or a fork to stir it well, making the sauce thick and creamy. If you have any tomato left from Saturday, add it to this. This should use up the ricotta. If you still have some left, either be generous in this dish or add it to the quiche on Thursday.
Meatballs in Tomato Ricotta Sauce, Cannellini, Pasta Time: 30 minutesMeatballs
8oz (250gr) ground beef
2 tbs dry breadcrumbs
1 tbs Dijon-style mustard
1 tbs ketchup
1 tbs Worcestershire sauce
1 egg
1 tsp dried oregano
1 1/4 cup bite-size pasta
Sauce:
1 medium onion
2 cloves garlic
1/2 red bell pepper
15oz (450gr) whole tomatoes
1 cup white beans
1 tbs paprika
1 tsp chili powder
1 tbs olive oil
1/2 cup ricotta
Cook pasta according to package directions.
Meatballs: In medium bowl combine egg, breadcrumbs, mustard, ketchup, Worcestershire sauce and oregano. Mix well. Add beef and mix well, hands work best, kneading it like bread dough. Form into small meatballs, about 1" (2.5cm) in diameter.
Sauce: Roughly chop onion and pepper. Mince garlic. Open tomatoes, roughly chop, reserving all sauce. Rinse beans if needed, drain.
Heat a large skillet over medium heat. When hot, add oil, paprika, chili powder and sauté briefly. Add onion, pepper, garlic and sauté until onion is transparent, about 5 minutes. Add the tomatoes, juices and stir to combine. When simmering, add the meatballs, being careful that they don't touch. Cover, reduce heat and continue to simmer until done, stirring and turning the meatballs once or twice, about 10 minutes.
To finish: Add ricotta, stirring well to combine. Add beans, cover and heat through. Add pasta, stir well and serve.
Cooking Schedule:
30 minutes for menu |
Mince garlic, add to onion |
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