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.

 Ingredients:

• Meatballs:
• 8oz (240gr) ground beef
• 2 tbs dry bread crumbs
• 1 tbs Dijon-style mustard
• 1 tbs ketchup
• 1 tbs Worcestershire sauce
• 1 egg
• 1 tsp dried oregano
• Sauce:
• 1 medium onion
• 2 cloves garlic
• 1/2 red bell pepper
• 15oz (450gr) whole tomatoes
• 1 1/4 cup (10oz, 300gr) white beans
• 1 tbs paprika
• 1 tsp chili powder
• 1 tbs olive oil
• 1/2 cup (4oz, 120gr) ricotta
• 1 1/4 cup (4.1oz, 120gr) bite-size pasta

 Instructions:

• Cook pasta according to package directions.
• Meatballs:
• In medium bowl combine egg, bread crumbs, 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.