This recipe comes from Cuisine at Home’s “Perfect Pasta” cookbook. The meatballs are so tender and flavorful, and cooking them this way infuses the sauce with great flavors from the meat. We used the last of the first planting of our home-grown tomatoes in this sauce. We have seedlings that are doing very well, so hope to have more tomatoes in a few weeks.
I’ve said it before, and I’ll say it again, these rolls from Sister Schubert are wonderful. We dirzzled them with Olive Oil and sprinkled them with freshly ground Garilc Salt.
This was a spur-of-the-moment dessert made from leftover apple tart filling and Streusel Topping that I had frozen from the individual Fold-over Apple Pies I made last week. I baked them at 350 degrees for 20 minutes, and topped them with Vanilla Ice Cream.
Channel Islands Harbor, Oxnard, CA
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