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Ingredients for Shells & Meatballs
2 lbs. Ground Chuck, 2 eggs. 1/2 cup breadcrumbs, 1/4 chopped onion, Seashell Pasta-Medium, 2 cans tomato paste, two cans tomato sauce, 1 can stewed tomatoes,1 can drained mushrooms,1 Can whole peeled tomatoes, salt, pepper, garlic powder, oregano, basil, 3 tablespoons cooking oil, large saucepan, large deep skillet, large boiling pot.
Description
In a large bowl, mix together the ground chuck, onions, eggs, and breadcrumbs thoroughly. Make as many medium size meatballs as you can, rolling them into a ball. Put in skillet with about 3 tablespoons cooking oil & brown. In a large saucepan, mix together the mushrooms,tomato paste, tomato sauce, crushed whole peeled tomatoes, and stewed tomatoes. Season to taste with pepper, garlic powder, oregano, and basil. After the meatballs have been lightly browned, put them in the sauce mix and simmer for about 2 hours, stirring occasionally with a loose or vented cover. Then put 2 boxes of Medium Seashell Pasta in salted and buttered water and prepare until soft but not overcooked. When pasta is almost done, use a pair of tongs or a larger fork to remove the meatballs from the sauce mix and place on oval platter. Drain pasta in strainer, rinsing with hot water. Mix the sauce mix and pasta together. in a large bowl or roaster pan if necessary.Serves about 4 to 6 and has that original, slow-cooked Italian taste!
Notes
Make sure to occasionally stir the sauce & meatballs as the sauce may burn in the bottom area of the saucepan. If the whole peeled tomatoes have alot of watery juice, you may want to drain some of it to avoid a thin sauce. You might sprinkle grated parmesan cheese on each prepared serving to taste; Serve with fresh garlic bread or and seasoned breadsticks.
Origin
My Mother
Wine
Your choice
posted: Friday, June 22, 2007 by Carl Randall
reads: 83
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