SPAGHETTI WITH SICILIAN MEATBALLS
Categories Pasta Pork Tomato Bake Sauté Kid-Friendly Mother's Day Dinner Sausage Fall Bon Appétit Peanut Free Soy Free Small Plates
Yield Serves 4 to 6
Number Of Ingredients 19
Steps:
- For Sauce:
- Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
- For Meatballs:
- Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.
SICILIAN SPAGHETTI
This recipe is from the Australian Womens Weekly 'Italian' Cookbook. I made it for the first time the other week, its absolutely delicous. It may look a little fiddly but the end result is worth it. Serve it with a nice salad. It also keeps well, we had it for lunch during the week as well.
Provided by Annetty
Categories Spaghetti
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut eggplant in 3mm (1/8in) thick.
- Heat about 1/2 the oil in shallow pan, add a single layer of eggplant, cook over medium heat until eggplant is a light golden brown turn and brown other side.
- Remove from pan and place on absorbent paper to drain.
- Repeat with remaining eggplant.
- Add minced steak to pan, cook until browned.
- Add onion and garlic cook for a few moments.
- Add undrained tomatoes, oregano, tomato paste, season with salt& pepper.
- Simmer uncovered for about 20-30min or until liquid is reduced by about half.
- While minced steak in cooking, add spaghetti to a large saucepan of salted boiling water, cook until tender about 15min- when cooked drain spaghetti.
- Microwave Peas for 2 minutes.
- Mix together minced steak mixture with spaghetti, peas and grated cheeses using two forks- combine well.
- Grease a 23cm (9in) round cake tin (I used a springform round cake tin), sprinkle evenly with 1/2 the breadcrumbs Place large slices of eggplant in cente of tin, arrange overlapping slices over the base until covered and then continue up the sides of the tin.
- Use spoonfuls of the filling to support the slices as you work around the side of the tin.
- Spoon remaining filling into cake tin, pack down well.
- Arrange the remaining slices of eggplant, overlapping each slice to cover the top of the filling completely.
- Sprinkle with remaining breadcrumbs.
- Bake uncovered in a mderate over 25-30 minutes.
- Stand for 5 minutes turn onto a serving plate and sprinkle with chopped parsley.
Nutrition Facts : Calories 1160.4, Fat 81.7, SaturatedFat 20.6, Cholesterol 85.6, Sodium 678.2, Carbohydrate 72.5, Fiber 14.6, Sugar 14.5, Protein 38.1
SICILIAN SPAGHETTI SAUCE
Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.
Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.
SICILIAN MEAT SAUCE
People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the old generation that! -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker., Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours., Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.
Nutrition Facts :
SICILIAN SPAGHETTI
If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.
Provided by DIGGER2640
Categories World Cuisine Recipes European Italian
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
- Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
- Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g
SICILIAN-STYLE SPAGHETTI
Cauliflower (in particular) is so delicious when cooked this way. Add the other ingredients and got yourself a winner. Recipe from Tyler's Ultimate, by Tyler Florence
Provided by dojemi
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Bring a large pot of water to a boil.
- Place cauliflower, 1/4 cup oil, and anchovy fillets in a large sauté pan over medium heat.
- Cook until the anchovy fillets begin to sizzle; add 1/4 cup water and season with salt.
- Bring to a simmer, cover, and cook until the cauliflower is just tender, about 5 minutes.
- Uncover, and cook until the water has evaporated and the cauliflower is golden brown, 5 to 7 minutes.
- Stir in raisins and pine nuts, and cook until just heated through.
- Remove from heat and cover; set aside.
- Place panko on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper.
- Toss to coat crumbs with oil, and spread into an even layer.
- Bake until lightly browned and crunchy, about 10 minutes.
- Set aside.
- Add salt and return to boil; add spaghetti and cook according to package directions.
- Drain, and add to a large bowl.
- Drizzle with remaining 2 tablespoons oil; toss to coat.
- Top with cauliflower mixture, parsley, and lemon juice.
- Gently toss to combine.
- Sprinkle with panko and cheese; serve immediately.
Nutrition Facts : Calories 839, Fat 35.6, SaturatedFat 4.7, Cholesterol 1.7, Sodium 222.7, Carbohydrate 110.7, Fiber 8.5, Sugar 12, Protein 21.5
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