=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 02-19-93 (17:28) Number: 59 From: NOVEMBER #106 @9071*1 Refer#: NONE To: HALF PINT #104 @9071*1 Recvd: YES Subj: Tortelini Conf: (37) Home Cooki --------------------------------------------------------------------------- nOvEmbEr's AMAZING pasta sauce (works with Rigatoni, Fettucini, any pasta!) ------------------------------ (This makes 3-4 servings) PASTA 1 tablespoon of dried basil 1 tablespoon of pepper 2 lbs. (or so) of lean ground beef 1 teaspoon soy sauce 1/2 regular purple onion 2 cans stewed tomatos (or a reasonable facsimile thereof) 2 large green peppers 1 large yellow pepper 1 large red pepper 1 teaspoon Jalapeno~ flakes Put the BASIL, PEPPER, and GROUND BEEF into a large bowl. Mix very well. Hand-shape the mixture into meatballs (about golf-ball size) and put the meatballs in a large skillet. Add the soy sauce and place saucepan on stovetop burner. Start the heat at MED. Stir occasionally!!!! Place the tomatos into a 15 quart saucepan. Start heating at MED. Cut the peppers into lengthwise strips and put in the saucepan. Add the Jalapeno~ flakes. Stir the mixture and then let simmer (cover the saucepan). Check the meat!!! STIR!!! Fill a 10 quart saucepan about halfway with water and bring to a boil. Add 2 cups of pasta to boiling water. (If fresh pasta, let cook for 2-4 minutes / If dried pasta, let cook for 6-8 minutes.) WHILE WAITING!!!.... Stir the tomato sauce. Check the meat. Remove one or two pasta pieces from still-boiling water, cool with ordinary tap water, and taste. Pasta should be soft (not crunchy or resistant to chewing) yet not "over-boiled" or "puffy." The meat should be finished cooking. Remove the meatballs from the skillet and place them into the tomato sauce (DON'T pour all the juice in the skillet into the saucepan!! GROSS!!!!). Once the pasta is ready, drain, place in separate bowl than sauce, use freshly grated cheese / pepper / Parmasean for condiments, and SERVE!!