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Viva Italia!

10 November 2010 One Comment

Woohoo! Spaghetti, meatballs and our own, yummy sauce. Or, to change things up – penne alfredo with pork medallions.

I’m hungry just thinking about it.

I believe I’ve shared a version of this sauce recipe before, but I’m unsure if it was here, or at Myspace. Either way, another posting of it won’t hurt.

Rhiannon’s Spaghetti Sauce
Ingredients:

  • 2 pounds ground pepperoni
  • 1 lrg can Hunts Thick & Rich Pasta Sauce
  • 2 lrg cans diced tomatoes
  • 1 can Hunts Italian tomato sauce
  • 2 cloves garlic
  • 1 sm onion
  • 2 tsp oregano (not ground)
  • 2 tsp dried basil
  • salt, pepper and garlic powder to taste

    • Directions:
    Mix all ingredients in a large slow-cooker around noon, set to low (or 5pm for a late dinner, set to high). Leave it cook until you’re ready for dinner, serve over cooked pasta with garlic toast.

    Jodi’s Meatballs
    Ingredients:

  • 2 pounds lean hamburger
  • 1 sm onion, minced
  • 1 tsp oregano
  • 2 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 1 cup fine bread crumbs
  • 2 med eggs
  • salt & pepper to taste

    • Directions:
    Mix ingredients in large bowl until well blended. Form into meatballs approximately 2 inches in diameter. Bake in 350* oven until cooked through, then either add to sauce, or serve as a side.

    Penne Alfredo
    Ingredients:

  • 1 lb of penne, cooked & drained
  • 2 c of heavy cream (sold as whipping cream)
  • 4 or more cloves of garlic, minced fine
  • 1 c butter (not marg!)
  • 2 tbsp sour cream
  • 1 c fine shred parmesan cheese*
  • salt and pepper

    • Directions:
    Melt butter in sauce pan, add garlic and heat until the garlic softens. Add the cream and sour cream, salt and pepper to taste – stir almost constantly so you don’t scald the cream. When it is nearing a boil, add the cheese and stir well, until all the cheese has melted in.

    Serve over the penne, with chicken or pork medallions and garlic toast.

    *We’ve also used the Kraft Four Cheese Italiano pre-shredded, packaged cheese. This adds a zing and really works with the garlic!

    Hope you enjoy…

    One Comment »

    • Hershel Karas said:

      Man, my grandmother was from Sicily and she made the most delicious meatballs I ever tasted, like you had died and gone to meatball heaven. Sadly, she died last year and she didnt leave a single recipe for us so I’ve been trying to figure it out by myself… slowly working my through the meatball recipes meatballrecipe.org here, I still cant figure out what her secret ingredient was though!!!

      *note from Jodi – I edited this comment to remove links. I’m not implying it’s spam, per se, but two links to two different places, from someone claiming to be in the UK with an IP from Stockholm? That’s why it got caught in the filter, so… yeah. :-/*

      # 23 November 2010 at 8:31 am