Pasta with Meatballs and Peppers Time: 35 minutes
8 oz ground beef (250 gr mince)
1/4 tsp garlic powder
3 tbs bread crumbs
1 tsp soy sauce
2 tbs red wine or white wine or stock
1 tbs ketchup
1 can tomato sauce, 15 oz (450gr)
1 onion
2 cloves garlic
1 green pepper
1 tsp oregano
1 tsp basil
2 bay leaves
1 tsp paprika
1 tbs olive oil
1 - 1 1/4 cups pasta, penne, fusilli
2 - 3 tbs Parmesan for sprinkling
Put water on high heat for pasta. Roughly chop onion and pepper. Mince garlic. In large nonstick skillet heat oil over medium heat. Add paprika and sauté briefly. Add onions, pepper and garlic. Sauté until tender and onion is transparent, 7 - 8 minutes. Add tomato sauce, and herbs. Cover, reduce heat to low and simmer. Put beef, garlic, bread crumbs, soy sauce, wine and ketchup into medium bowl. Mix well - use your hands. Form into small meatballs, about 1 inch in diameter (2.5cm). When sauce is simmering nicely, drop the meatballs in carefully, trying to keep them separate. Cover and simmer until meatballs are done, about 15 minutes. Stir once or twice. Cook pasta according to package directions. Drain and put into a large bowl. Pour meatballs and sauce over the top, remove bay leaf, sprinkle with Parmesan and serve.
Cooking for Two? Or more?
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