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Menu Plan for Winter I: Week 10, Wednesday

Meatballs in Tomato Ricotta Sauce, Cannellini, Pasta

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. This uses the rest of the beans from Saturday.

Meatballs in Tomato Ricotta Sauce, Cannellini, Pasta

Total time: 30 minutes
     Almost a skillet dinner - the meatballs are cooked in the sauce but the pasta is cooked separately.  The ricotta is stirred into the sauce making it creamy - if a bit pale.

Meatballs in Tomato Ricotta Sauce, Cannellini, Pasta Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, pot and colander for pasta,
large bowl, plate

Put water on high heat for pasta
Mix eggs, crumbs, mustard, ketchup, sauce, herbs
Add beef, mix well
Make meatballs, set on plate, set aside
Roughly chop onion, mushrooms
Heat skillet, add oil, chili, paprika, sauté
Add onion, mushrooms, sauté

Mince garlic, add to onion
Open tomatoes, roughly chop
Rinse beans if needed
Add tomatoes, juices to skillet, simmer
Start to cook pasta
Add meatballs to skillet, cover, reduce heat, simmer
   10 minute break
Back? Turn the meatballs
Move meatballs to side, add ricotta, stir well
Add beans, heat through
Drain pasta, add to skillet
Stir well, serve