Spaghetti Salsa di Pomodoro Polpette Formaggio (Spaghetti with Tomato Sauce & Cheese Meat Balls)

Spaghetti Salsa di Pomodoro Polpette Formaggio

"This is a very simple Tomato sauce recipe that can be done in the oven."

Recipe By     :Ellen M. Ennis Davis
Serving          :   6
Source           :  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright      :  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Cuisine          :   "Pasta and Dumplings"

1 1/2 pounds of brown rice pasta

6 litres salted water

Tomato Sauce (Salsa di Pomodoro)

  2           onions -- minced
  2           stalks  celery -- minced
  1           carrot -- mince or shredded
  3           cloves  garlic -- minced
  1           teaspoon  dried oregano
  2           can  crushed tomatoes -- (28 ounces)
  2           tablespoons  olive oil
  1           teaspoon  salt
  1/8        pepper
  1           handful  fresh basil -- or 1 tablespoon dry

Preheat Oven to 375°F
In a 2 quart casserole with lid, put the vegetables and olive oil. Cover
and Microwave for 15 minutes. Add the tomatoes, add salt, pepper, oregano
and stir well.

Put in the oven for about 30 minutes uncovered, stir and turn down oven to
325°F cover and let simmer in oven for 1 hour. Check if the sauce is the
thickness you want remove, if it is still to thin uncover and let cook for
another 30 minutes. In the last 5 minutes of cooking add the basil leaves.

Cheese Meatballs (Formaggio Polpette)

  1/2      cup  bisquick® baking mix -- Gluten Free or Gluten Free buscuit Mix
  1         teaspoon  dried oregano
  1         small  onion -- finely minced
  3/4      cup  Mozzarella cheese -- shredded
  1/4      cup  Parmesan cheese -- finely shredded
  2         teaspoons  garlic powder
  1/2      teaspoon  salt
  1/2      teaspoon  ground black pepper
  1         large  egg
  1         pound  ground beef, lean


Heat oven to 350°F

In medium bowl biscuit mix, both cheeses garlic powder salt and pepper rub
the dry ingredients together to break up the Mozzarella Cheese into
smaller bits. In a different bowl beat eggs slightly, combine evenly with
the ground beef the combine dry ingredients until it is evenly mixed.

Shape meat mixture into 1-inch balls (if meatballs get to stick wet your
hands) and bake on cookie sheet or sheet pan for 20 to 25 minutes.
Meatballs should be golden brown when done.

Bring 6 quarts of salted water to a rolling boil; add the pasta and stir
gently to separate the pasta (do not stir vigorously, as rice pasta is
much more delicate than wheat pasta), let boil uncovered for 10 minutes.

You may want to loosen sauce with a little of the hot pasta water

When cooked, drain in a colander; place in serving dish.

Put meat balls in a serving dish and pour 1/3 of you tomato sauce over.

Serve pasta with the tomato sauce, meat balls and plenty of Parmesan
cheese.

NOTES : It is much better if you can make it one day and let it mellow at least over night to serve on your pasta the following day. I like to pop it in the oven with another casserole or roast to save energy.

Per Serving : 354 Calories; 22g Fat (57.4% calories from fat); 21g Protein; 17g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 877mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat;
1 1/2 Vegetable; 3 Fat.