Tomatoes Stuffed With Tuna and Beans

http://theitaliandishblog.com/imported-20090913150324/2009/4/30/meatless-meals-tomatoes-stuffed-with-tuna-and-cellini-beans.html

Ingredients:
  • 3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
  • 1 bay leaf
  • several peppercorns
  • 1 clove garlic
  • 4 large tomatoes
  • 1/2 red onion, sliced as thin as you can
  • 2 tablespoons minced flat leaf parsley
  • 12 ounce can tuna, packed in water, drained
  • 1/2 cup extra virgin olive oil
  • kosher salt and pepper
Instructions:
Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt.  Add water to cover by a at least an inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours.  Drain and remove bay leaf, garlic and peppercorns.  Drizzle with 1/4 cup of the olive oil.
Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon.  Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.
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Pea Ravioli

http://ahappyfooddance.com/ricotta-spring-pea-ravioli-sage-butter-sauce/

Pasta
4 cups all purpose flour
4 large eggs
Filling
1 cup fresh spring peas, or frozen peas that have been thawed
12 ounces whole milk ricotta
1-1/2 cups freshly grated Parmesan cheese
1 whole egg
salt and pepper, to taste

Serve with leek/ramp/basil pesto, tomatoes, spring onions, peas

Vodka sauce

http://www.foodnetwork.com/recipes/food-network-kitchens/penne-with-vodka-sauce-recipe.html

Ingredients:

1 28 -ounce can whole plum tomatoes
1 tablespoon unsalted butter
2 shallots, minced
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Directions:

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

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Spaghetti and Meatballs

http://smittenkitchen.com/blog/2008/10/meatballs-and-spaghetti/

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In the future, sear the meatballs a lot. They won’t get overcooked. Don’t drain the diced tomatoes for the sauce. I ended up with ~30 meatballs. I doubled the sauce and it was a very appropriate amount…doubled amounts are noted below. I used 50/50 pork/beef and it was fine, veal probably isn’t necessary for this recipe.

 

For the meatballs: 
1 pound ground pork
1 pound ground beef
1 1/4 cups fresh white bread crumbs (about 5 slices, crusts removed)
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, or more to taste
1 teaspoon onion powder
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
2 tablespoons good olive oil
2 cups chopped yellow onion (1 onion)
3 teaspoons minced garlic
Pinch of red pepper flakes
1 cup good red wine
1 (28-ounce) can pureed tomatoes
1 (28-ounce) can chopped or diced tomatoes
2 tablespoons chopped fresh flat-leaf parsley
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper

For serving: 
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Make the meatballs: Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have something like 30 meatballs?

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

Make the sauce: Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.

Serve hot on cooked spaghetti and pass the grated Parmesan.