ezRecipe-Zee: Cooking Recipe: How to make Anelletti With Winter Tomato Sauce

Anelletti With Winter Tomato Sauce

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Date Added:	November 20, 2008
Calories:	47
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Italian / Pasta / Pizza, Copy Cat / Restaurant

Ingredients:

2     cans          whole peeled tomatoes - (28 oz ea)
2     tablespoons   extra-virgin olive oil
1     small         yellow onion
1                   garlic clove
3     ounces        finely-ground beef
3     ounces        finely-ground veal
3     ounces        finely-ground pork
                    Salt
                    Freshly-ground black pepper
                    Freshly-grated nutmeg
1                   bag anelletti pasta - (17.5 oz)
2     tablespoons   chopped fresh flat-leaf parsley
                    = (or 10 fresh basil leaves)
1     cup           freshly-grated Parmigiano-Reggiano cheese

Directions: one line for each direction. When saved the lines will be numbered.

Place the tomatoes and juices from 1 can of tomatoes in a tomato press and process according to the manufacturer's instructions. Remove the tomatoes from the remaining can and add the juices from the can to the pureed tomatoes. Squeeze the seeds from the whole tomatoes into a fine-mesh sieve set over a bowl to catch the juices. Discard the seeds. Coarsely chop the tomatoes and add them to the pureed tomatoes along with the strained juices. Set aside.
In a large saut� pan over medium heat, warm the olive oil. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the ground beef, veal and pork, stirring with a wooden spoon to break up any large pieces. Cook, stirring occasionally, until the liquid has evaporated, 7 to 10 minutes. Add the pureed and chopped tomatoes, reduce the heat to medium-low and cook, stirring occasionally, until reduced by half, about 30 minutes. Season with salt, pepper and nutmeg and keep warm over low heat.
Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and return to a boil, stirring as needed. Cook until the pasta is tender, about 25 minutes. Drain the pasta and place in a large serving bowl. Pour the sauce over the pasta and toss to coat. Sprinkle with the parsley and serve immediately. Pass the cheese at the table.
This recipe yields 4 to 6 servings.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 47

Calories from Fat 83.7%

Total Fat

Cholesterol

0mg

Sodium

1mg

Carbohydrate

Dietary Fiber

trace

Protein

trace

Exchanges: 1/2 Vegetable

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com