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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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very large servings. Acini di pepe is a tiny soup pasta, substitute any you can find or prefer. The spice amounts are estimates so I don't get a bad figure sign from CC - I just add it until it smells and tastes right. Note that I do have a tendency to under state the amounts of spices. You are likely to need more. Always err on the side of more for garlic. Ingredients:
1 1/3 pound ground beef |
1/2 c bread crumbs |
1 egg |
1/2 c parmesan |
2 t parsley |
1/2 t black pepper |
1 t oregano |
2 t garlic |
2 t olive oil |
1 onion, chopped |
4 c beef stock |
45 oz canned tomatoes, crushed |
2 1/2 t oregano |
2 1/2 t basil |
6 t garlic, chopped |
1/2 t pepper |
1/2 t tobasco sauce |
1 t sugar |
2 c green beans, cut |
1/2 c acini di pepe |
Directions:
1. Mix beef, bread crumbs, egg, parmesan, parsley, oregano, garlic and black pepper thoroughly and shape into tiny bite sized meatballs. Bake in a large pan at 375 about 20 minutes or til done and browned a bit. Set aside
2. In a large sauce pan saute the onion in the olive oil til the onion is transparent, add broth, water, tomatoes, spices, and sugar. Bring to a boil then simmer covered 10 minutes. Add green beans and simmer covered five more minutes. Stir in the pasta and meatballs and simmer covered at least 15 more minutes until the pasta is done and plumped up. Can keep on the stove for more simmering or serve immediately. If the pasta soaks up too much broth, add either more beef broth or tomatoes as you prefer and then some more spices. Great with fresh brioche rolls.
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