is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
lb. ground beef
1/2 lb. Italian sausage
2 Tblsp. extra virgin olive oil
1 medium green pepper
1 medium pepper red
1 Tblsp. garlic, minced
16 oz. can tomatoes
1/4 cup red wine
8 oz. can tomato sauce
3 medium onions
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. salt
1/2 cup ricotta (drained well in cheesecloth)
1/4 cup Parmesan, grated
1/2 lb. fresh spinach
1/2 cup frozen corn
8 oz. ziti
1/4 lb. fresh mushrooms, sliced
chop the onion, red and green peppers. Clean
stem and fine chop the spinach. Chop mushrooms.
1 tablespoon of oil over medium heat and sauté
the peppers about 5 minutes. Remove peppers
with a slotted spoon and set aside.
in the rest of the oil and sauté onions
about 3 minutes.
the hamburger and sausage and brown stirring
to break up the meat.
garlic and mushrooms and sauté 2 more
minutes. Drain the excess fat and grease.
up the tomatoes with fork and add with the tomato
sauce, wine, basil, salt, black pepper, and
oregano. Bring to boil. Lower heat and cook
uncovered about 20 minutes.
spinach and corn, cooking until spinach wilts.
a 2 1/2 quart casserole dish with oil spray.
Combine ziti, tomato mixture, ricotta, and two-thirds
of peppers in large bowl then spoon into casserole
dish. Sprinkle evenly with parmesan.
25 minutes and garnish with the rest of the
peppers after removal.