Pasta Fagioli

[GodsGrace]

Angel, I'm going to try you recipe. I'm forever in your debt if you can get me to make a good tomato sauce, because, so far, I suck at it.
Lots of things I've been able to do well, and that ain't one of them.

Here's an easier one. It's called ragu':

cover bottom of medium pan with extra virgin olive oil (just barely)
slowly saute' a medium onion, chopped finely
when done, add a nice amount of parsley (to taste - this could also be eliminated)
stir
add grounded beef (maybe one pound - I forget my weights)
stir until well browned and broken up
Add tomatoe PASTE until you have a nice red color
stir
add about 3/4 cup of water or until it covers the meat plus about another 2 inches
Simmer on medium heat
When it's a nice density - it's ready! ( 10 - 20 minutes)

Remember salt, black pepper and red pepper to taste

Much more tasty than any tomatoe sauce, but I like that too.
This is more special. I make it on Sundays.
It's good with JohnDB's tortellini too, or ravioli, or ANYTHING!

W

 

[jocor]

Are you sure you don't mean
Oy Veh!

W

Positive. iya oya

 

[Marianne333]

Welcome to CF, I know you'll like it here.

I'm going to try your recipe.

Thank you, nice meeting you and let me know how it turns out.

 

[Marianne333]

Me too!.

Hope you enjoy it.

 

[Angel]

Here is a recipe I discovered recently. At first I wasn't sure about it, but then I tried it and it turned out really tasty. It's called Chicken Rollatini Stuffed with zucchini and mozzarella.
Ingredients:
1 tablespoon plus 1 teaspoon olive oil
4 garlic cloves chopped
1 1/2 cups shredded zucchini
1/4 cup plus 2 tablespoons grated Romano or Parmesan cheese
1/2 teaspoon plus 1/8 teaspoon salt
freshly ground black pepper
3/4 cup shredded mozzarella
8 thin chicken cutlets
1/2 cup Italian seasoned whole wheat bread crumbs
Juice of 1 lemon

Preparation:
Preheat the oven to 450 degrees. Lightly spray a baking dish with oil.
Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil and the garlic. Cook stirring until golden about 1 minute. Add the zucchini, 1/4 cup of the Romano, 1/8 teaspoon of the salt, and black pepper to taste. Cook, stirring until the zucchini is tender 3 to 4 minutes. Remove the pan from the heat and let cool to room temperature. Add the mozzarella and mix well.

Wash and dry the chicken and arrange on a cutting board. Spread each cutlet with 3 tablespoons zucchini-cheese mixture. Roll up and set aside seam side down.

In a small bowl combine the bread crumbs and remaining 2 tablespoons Romano. In a separate bowl combine the remaining 1 tablespoon of olive oil,, the lemon juice, the remaining 1/2 teaspoon salt and a pinch of black pepper. Dip the rolled chicken in the lemon mixture, then into the bread crumbs, rolling to coat evenly. Place the chicken seam side down in the prepared baking dish. Spray the tops of the chicken with oil. Bake until cooked through, 25 to 30 minutes.

That sounds yummy!