Pasta
Pasta
Art Print

Buy at AllPosters.com
 


 

 

 

 

www.SurLaTable.com   

La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

Italian Meatballs and Sausages with Rigatoni

 

 

Premium wines and gourmet gift baskets 

 logo 468 X 60"Life is a combination of magic and pasta."
~ Federico Fellini


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

[Flag Campaign icon]

 

 

 

 

La Pasta
La Pasta
Art Print

Svenson, Sonia
Buy at AllPosters.com
 

 

 

 

 

 

 

 

 


Beard on Food:
The Best Recipes
and Kitchen Wisdom
from the Dean of
American Cooking
 


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Several Types of Noodles, Tomato Sauce
Several Types of Noodles, Tomato Sauce
Photographic Print

Buy at AllPosters.com
 

 


La Belle Cuisine

 


Italian Meatballs and Sausages
with Rigatoni

Mimi Sheraton in
The James Beard Collection
by the James Beard Foundation, edited by
 
Barbara Kafka, 1990 Wings Books

Alibris
Alibris 

“Mimi Sheraton is one of America’s best-known reporters and cookbook
authors. There is almost no area of the food world in which she has not
been brilliantly active…”

“Jim Beard and I were more colleagues and neighbors than close friends and,
as such,  I worked with him on several projects at Restaurant Associates and
met him often in food markets in Greenwich Village. I remember Jim best
from those meetings, because his presence at Balducci’s or at the Jefferson
Market meat counter always created a festive atmosphere for all shoppers. It
also satisfied them because they felt justified in their choice of markets. How
could they not, when America’s leading gourmand and bon vivant made the
same choice?
“For me, Jim Beard’s strong point was his appreciation of the simplest and
most humble dishes and the way in which he accorded them the respect of
using only the best ingredients and handling them with care. In that same
spirit, I offer this recipe for meatballs with sausages and rigatoni, the kind
of dish I would have served to Jim had he ever come to dinner. It is also
very good with polenta instead of pasta.”

2 1/2 pounds lean ground chuck
2 eggs
Grated rind of 2 lemons
1 clove garlic, crushed in garlic press
2 tablespoons grated Parmesan cheese
2 tablespoons finely minced parsley
3 tablespoons unseasoned bread crumbs
Salt and pepper
1 1/2 pounds hot Italian sausage
1 1/2 pounds sweet Italian sausage with fennel
2 to 4 tablespoons olive oil
4 cloves garlic, thinly sliced
3 large cans Italian plum tomatoes (each
2 pounds 3 ounces), drained and
chopped, with liquid reserved
1 large onion studded with 8 cloves
5 or 6 sprigs of parsley
Tomato paste to taste, optional
1 tablespoon dried oregano, or to taste
5 or 6 leaves fresh basil
2 1/2 pounds dry rigatoni cooked al dente
in boiling, well-salted water
Optional garnishes: minced parsley, grated Parmesan
cheese, and Italian hot red pepper flakes

 In a large bowl, using a fork, combine room temperature ground beef
with eggs, lemon rind, crushed garlic, cheese, minced parsley, bread
crumbs, and salt and pepper to taste. Mix well but do not make this
mixture too dense and compact. Lightly shape into 10 or 12 large
meatballs and set aside.
Cut the sausage into 1-inch lengths. Heat 2 or 3 tablespoons olive oil in
a large heavy skillet and in it fry sliced garlic for a few seconds until it
is pale golden. Remove with a slotted spoon and place in a large Dutch
oven or similar pot. Add sausages to pan and brown well on all sides,
adding oil if needed, and turning pieces so they brown evenly. Place
sausages in pot with garlic.
Brown meatballs in skillet, adding only as many as will fit without touch-
ing each other. Turn gently with a wooden spatula until brown in all sides.
Place meatballs in pot with sausages. Pour excess oil out of skillet and add
chopped, drained tomatoes. Simmer and scrape in all bits of browned meat.
Pour tomatoes over meatballs.
Add clove-studded onion to pot, along with sprigs of parsley and oregano. Simmer gently, half-covered, for 1 hour, shaking pot frequently to prevent scorching. Gradually add salt and pepper as cooking progresses. If sauce is thinner than you want it to be, gradually stir in tomato paste, a teaspoon at
a time, simmering for 5 minutes between additions, until you have the right consistency. If the sauce is too thick, thin gradually with reserved tomato
liquid. Add the basil leaves for the last 5 minutes of cooking time. Before
serving, remove the onion and cloves, along with sprigs of parsley and
basil leaves.
Divide hot, cooked rigatoni into individual bowls (I use old-fashioned wide soup plates) and top each with one meatball and a few pieces of sausage. This amount allows for seconds for the hungry. Sprinkle with parsley and
pass grated cheese and hot pepper. Serves 6 to 8.


Featured Archive Recipes:
Beef Braciola and Anna & Frankie’s
Polpettini with Sunday Gravy

Wolfgang Puck's Special
Spaghetti and Meatballs


Index - Pasta Recipe Archives
Index - Beef Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 11, 2010.