Make it simple tonight: Have a one-course dinner.
Midwestern Johnnie Marzetti
Recipe from “From the Ground Up,” by James Villas (Wiley). Makes 6 servings.
Ingredients
1/4 cup olive oil
1 1/2 pounds ground beef round
2 medium onions, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 pound mushrooms, finely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper to taste
1 can (28 ounces) crushed tomatoes with juice
1 teaspoon dried oregano, crumbled
1 package (about 3/4 pound) medium-wide dried egg noodles
1/2 pound Romano cheese, shredded
3 ounces mozzerella cheese, shredded
1/4 cup dry bread crumbs
2 tablespoons butter, melted
Directions
In a large, heavy skillet, heat the oil over moderate heat, add the beef, breaking it up with a fork, and stir for about 5 minutes. Add the onions, bell pepper, mushrooms, garlic and salt and pepper, stir well, and continue cooking until the beef and vegetables are slightly browned, about 8 minutes. Add the tomatoes and oregano and stir until well blended. Bring to a simmer, cook for about 15 minutes, and remove from the heat.
Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.
In a large pot of boiling salted water, cook the noodles according to package directions until just tender and drain.
Spoon about half the meat sauce over the bottom of the prepared casserole, spread the noodles evenly over the sauce, and sprinkle half the Romano cheese over the top. Spoon the remaining sauce over the noodles and sprinkle the remaining Romano plus the mozzarella over the top.
In a small bowl, combine the bread crumbs and butter, toss well, scatter the crumbs over the casserole, and bake until lightly browned, about 30 minutes. Serve hot.
Rice, Beans and Sausage Simmered in Red Wine (Panissa)
Adapted from “Piatto Unico,” by Toni Lydecker. Serves 4.
Ingredients
Extra-virgin olive oil
1 cup chopped onion
1 cup Carnaroli or Arborio rice
1 clove garlic, finely chopped
1 cup Barbera or other fruity red wine
3 cups chicken stock, vegetable stock, or water
3 to 4 ounces cacciatorini or other dry Italian sausage, cut into small pieces
1 teaspoon chopped fresh rosemary (or 1/2teaspoon dried)
Sea salt or kosher salt
Freshly ground black pepper
1 can (about 15.5 ounces) cranberry or pinto beans, drained
1/2 cup grated parmesan cheese
Directions
In a large, broad saucepan or deep skillet, heat enough olive oil to coat the bottom (about 2 tablespoons) over medium heat. Cook the onion until lightly browned, about 7 minutes. Stir in the rice and garlic and cook just until fragrant. Add 1/2 cup wine, simmering until the wine is almost evaporated.
Stir in the stock or water, sausage, rosemary and remaining 1/2 cup of wine. Bring to a boil. Taste the broth and season with salt and pepper. Reduce the heat and simmer, partially covered, until the rice is cooked through, about 15 minutes. Add the beans and cook until beans are warmed through.
Spoon into shallow soup bowls, sprinkling each serving with grated cheese.
