Meatless Polpette In Tomato Sauce Recipes

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MEATLESS POLPETTE IN TOMATO SAUCE



Meatless Polpette in Tomato Sauce image

Polpette or Italian meatballs, are fantastic with a side of sautéed rapini or other leafy greens. Or served with cooked pasta, quinoa or rice. So delicious!!

Provided by Chef mariajane

Categories     One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 16

2 cups dry breadcrumbs
1/2 cup parmesan cheese, grated
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1/4 cup fresh parsley, chopped
1/4 cup olive oil
1 tablespoon olive oil
1 onion, diced
1 garlic clove, minced
1 (796 ml) can tomatoes, crushed
1 (156 ml) can tomato paste
1/2 cup dry white wine
1 teaspoon salt
2 tablespoons fresh basil leaves, sliced

Steps:

  • Mix together breadcrumbs, parmesan cheese, baking powder and salt; stir in eggs, milk and parsley. With oiled hands, shape into 20 balls; place on tray. Refrigerate for 30 minutes.
  • TOMATO SAUCE: In large saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, about 3 minutes. Add 1 1/2 cups water, tomatoes, tomato paste, wine, and salt; simmer until thickened, about 25 minutes.
  • Meanwhile, in large skillet, heat oil over medium-high heat; fry balls, turning often, until golden all over, about 4 minutes. Using slotted spoon, transfer to sauce. Cover and simmer until firm inside, about 20 minutes. Stir in basil.

Nutrition Facts : Calories 593.3, Fat 28.6, SaturatedFat 7.4, Cholesterol 125.3, Sodium 1817.5, Carbohydrate 60.7, Fiber 6.7, Sugar 14.3, Protein 20.8

POLENTA WITH LENTILS IN TOMATO SAUCE



Polenta With Lentils in Tomato Sauce image

Make and share this Polenta With Lentils in Tomato Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups medium-grind cornmeal
salt
2/3 cup brown lentils
1 bay leaf
1 garlic clove
3 tablespoons extra virgin olive oil
1 small onion, minced
1 medium carrot, diced small
1 celery rib, diced small
1 1/2 cups chopped drained canned tomatoes
2 tablespoons minced fresh flat-leaf parsley
fresh ground black pepper
2 tablespoons unsalted butter
freshly grated parmigiano-reggiano cheese

Steps:

  • Add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium.
  • Whisk in cornmeal in a slow, steady stream (this should take about 1 minute); make sure to whisk the cornmeal continuously to prevent lumps from forming; continue whisking as the cornmeal comes back to a boil.
  • Simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes.
  • Decrease heat until the polenta is at the barest simmer; cover the pot and cook very slowly, stirring iwth a wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35-40 minutes.
  • While the polenta is cooking, bring 8 cups water to a boil in a saucepan; add in the lentils, bay leaf, and garlic; simmer over medium heat until the lentils are tender but still a bit firm, about 25 minutes.
  • Drain; discard the bay leaf and garlic; set aside.
  • While the lentils are cooking, heat the oil in a saucepan, add the onion, carrot, and celery; saute over medium heat until the vegetables have softened, about 10 minutes.
  • Add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes.
  • Add the lentils and cook for 1-2 minutes to heat through.
  • Stir in the parsley; season with salt and pepper to taste.
  • When the polenta has finished cooking, stir in the butter and add more salt if needed.
  • Divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion.
  • Serve immediately with grated cheese passed at the table.

Nutrition Facts : Calories 506.4, Fat 18.6, SaturatedFat 5.4, Cholesterol 15.3, Sodium 159.7, Carbohydrate 73.6, Fiber 15.9, Sugar 5, Protein 14.5

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