Ritas Recipe From Felina In Italy

RITA'S PASTA AND MEAT SAUCE

Rita's Pasta and Meat Sauce image

This dish is great for kids and adults. There's a sweetness to the meat sauce that kids love and then they don't seem to mind that there are veggies in the sauce...

Provided by Rita

Categories Main Dish Recipes Pasta

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

1 pound ground beef
1 onion, diced
2 cloves garlic, minced
⅔ cup diced carrots
⅔ cup chopped green bell pepper
2 tomatoes, diced
1 (14.5 ounce) can stewed tomatoes, with juice
1 tablespoon onion powder
1 tablespoon dried parsley
¼ teaspoon cayenne pepper
salt and pepper to taste
¾ cup tomato sauce
1 ½ tablespoons white sugar
1 (12 ounce) package farfalle (bow tie) pasta
¼ cup crumbled Gorgonzola cheese

Steps:

In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more.
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. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.

Nutrition Facts : Calories 790.9 calories, Carbohydrate 84.8 g, Cholesterol 107.7 mg, Fat 35.6 g, Fiber 7 g, Protein 35.4 g, SaturatedFat 14.6 g, Sodium 1255.3 mg, Sugar 17.9 g

RITA'S RECIPE FROM FELINA IN ITALY

Rita's Recipe from Felina in Italy image

Make and share this Rita's Recipe from Felina in Italy recipe from Food.com.

Provided by Chocolatl

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large eggplant, unpeeled, chopped
2 medium bell peppers, chopped
2 large garlic cloves, minced
2 tablespoons olive oil
1 loaf Italian bread
1 chopped tomato
1 small head escarole, chopped and steamed a bit
wine vinegar
capers
black olives, sliced
fresh basil

Steps:

Preheat oven to 300°F.
Heat the oil in a skillet and gently fry the eggplant, peppers and garlic for about 15 minutes.
Cut the bread in half lengthwise.
Divide the eggplant mixture, tomatoes, and escarole between the bread halves.
Place in oven and bake for 15-20 minutes.
Sprinkle with wine vinegar, capers, olives and basil.

Nutrition Facts : Calories 337.7, Fat 10.1, SaturatedFat 1.7, Sodium 472.7, Carbohydrate 54.2, Fiber 12.1, Sugar 6.4, Protein 10.5

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