HEARTY
MANICOTTI
(8 main dish servings)
1
lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese
In
covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water,
cook sausage links 5 minutes. Uncover, brown well, drain on
paper towel.
Spoon
fat from Dutch oven. over medium heat brown ground beef and
onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.
Cut
sausage into bite-size pieces; add to mixture and cook 15 minutes,
stirring occasionally. Meanwhile, cook manicotti as label directs;
drain. Preheat oven to 375 degrees.
In
a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.
Spoon
half of meat sauce into 13" x 9" baking dish. Place
half of shells over sauce in one layer. Spoon remaining sauce,
except 3/4 cup, over shells, top with remaining shells in one
layer. Spoon reserved meat sauce over top. Sprinkle with parmesan.
Bake 30 minutes.
ITALIAN SAUSAGE TERRINE
(30
1/4" slices or sliced 1/2" thick as entree)
1
lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
3 eggs
1/2 lb. sliced bacon
In
a large skillet cook sausage, stirring until brown. Drain on
paper towels, set aside in bowl.
In
blender combine remaining ingredients except bacon, for 45
seconds. Stir in sausage.
Preheat
oven to 350 degrees. Line loaf pan with heavy foil, letting
3" hang over the sides. Place bacon slices crosswise across
bottom and up sides, letting slices overhang pan. Pour in sausage
mixture; fold bacon over top. Place loaf pan in a shallow pan;
pour 1" hot water into shallow pan. Bake 1-1/2 hours.
Remove
loaf pan from water, fold foil over top. Place heavy can on
terrine to weight down. Press firmly 2 minutes. Refrigerate
with weight until firm, about 6 hours.
To
remove terrine, loosen foil from sides of pan, grasp ends of
foil, and lift out. Cut into slices.
LASAGNE
(3 - 4 Servings)
1
onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper
5 tbsp. red wine
1 tbsp. tomato paste
6 tbsp. whipping cream
pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese
Peel
and dice onion. Heat oil in pan and fry meat and onions for
5 minutes, until brown. Add salt, pepper, wine, and tomato
paste and cook until thick. Stir in cream and oregano.
Cook
lasagne in boiling water until just tender. Drain and rinse
under cold water. Dry with paper towel.
Arrange
lasagne and meat sauce in layers in greased ovenproof dish,
ending with a layer of lasagne. Dot with butter and sprinkle
with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
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