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Stuffed Tufoli



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Stuffed Tufoli
Pascal’s Manale, New Orleans
Gourmet November 1966

2 large onions, finely chopped
2 large green [bell] peppers, finely chopped
1 stalk celery, finely chopped
8 garlic cloves, finely chopped
1/2 cup olive oil
1 pound ground beef
1/4 pound ground lean pork
2 1/2 cups frozen chopped spinach, thawed
2 cups grated Parmesan cheese
1 cup finely chopped parsley
3 hard-cooked eggs, finely chopped
2 cups grated breadcrumbs
3 eggs, well beaten
1 tablespoon oregano
Salt and pepper to taste
2 pounds tufoli (large elbow-shaped macaroni)
Tomato Sauce (recipe follows)

In large skillet sauté the onions, green pepper, celery and garlic in the olive
oil until tender. Add the ground beef and ground pork and cook mixture until the meat is lightly browned. Add the chopped spinach, Parmesan, parsley,
and hard-cooked eggs and cook over low heat until meat is well browned
and mixture is well blended. Add the breadcrumbs, beaten eggs, oregano,
and salt and pepper to taste and cook mixture until firm.
Cook the tufoli in boiling salted water about 8 minutes, or until al dente.
Rinse in cold water and drain.
Preheat oven to 350 degrees F. Stuff the tufoli with the meat mixture and
arrange side by side in heatproof casserole. Cover with tomato sauce and
bake 20 minutes. Makes 36 tufoli or enough to serve 12.

Tomato Sauce

1 1/2 tablespoons olive oil
1 cup chopped onions
1 1/2 garlic cloves, chopped
1 3/4 cups Italian-style plum tomatoes
1 cup beef stock, broth or water
3 tablespoons tomato paste
1/2 bay leaf
1/4 teaspoon salt
Pinch of freshly ground black pepper
1/4 teaspoon oregano

In a large heavy saucepan heat the olive oil and in it sauté the onions
and garlic until onions are golden, stirring frequently. Add the tomatoes,
beef  stock (or broth, or water), tomato paste, bay leaf, salt and pepper.
Simmer the sauce, uncovered, about 2 hours, stirring occasionally. If
necessary, add more water. Add the oregano and simmer 15 minutes.
Strain the sauce. Makes about 3 cups.

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