Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

CAVATONI CASSEROLE ALLE FEENIE




Source of Recipe


Betty Diamond Alessandra


Recipe Introduction


NOTE: Do not let the length of this receipe deter you. It's simply steps.
True, there's a lot to it. (Mostly gravy), but it is simply a matter of putting
it together...One step at a time. Feenie would love knowing that so many
people in her family have her favorite receipe..Of course she never believe
anybody could do it as well as she could......


List of Ingredients




Ingredients for gravy. (Call it sauce if you want to be prissy)
1 to 1 1/2 lb. lean ground beef
olive oil
salad oil
1 teaspon Oregano, minced and freash if possible
1 to 2 teaspoon pepper
2 to 5 toes minced garlic

1/4 teaspoon cinnamon
1/2 tspoon sugar
3 cans small Del Monte tomato sauce
3 small cans Contadina tomato paste
3 to 4 fresh finelly chopped basilico leaves
Some Romano Cheese ( about 1/2 cup)
1 cup dry red wine ( Fennie didn't use wine, we do)
about 1/4 bunch of finely chopped parsley
(about 2 to 3 Tablespoons) Gad, don't use that dried stuff



Recipe



Brown lean ground meat in a little salad oil on medium heat in a large pot.
Set aside. Fry onion and bell pepper in a little olive oil and salad oil.
(Olive oil tends to burn, but has such a nice flavor) When both are almost
done, & onion is translucent, throw in the garlic. DO NOT BURN.
Add tomato paste and cook down slowly for a few minutes. Then add 2
cans of tomato sauce. Add all the condiments and herbs except the parsley.
Throw in the Romano. Stir al this well. Now add 1 cup wine (more if you like)
10 to 12 cups of water. Let simmer 1 hour. Stirring occasionally. Later, if you
find you have added too much water, add another can of tomato sauce & more seasonings. No, don't add flour. Add remaining can of tomato sauce.
(No, I don't know why. Just do it. Feenie did it this way.) Now add the parsley,
if added to soon, it gets bitter. Adjust seasoning to your taste. Add meat. Let
simmer for approx. another hour. Make this a day before you are going to use it.
it tastes better------trust me.