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Chinese Pasta/ Pasta Cinese

For Pasta Cinese, you will make a sauce and meatballs that can be used in other dishes or served alone as a side dish.

Chinese Pasta/ Pasta Cinese

Ingredients, Method & Procedure.

Sauce ingredients:

1 12-oz. can tomato paste

3 c. water

1 tsp. basil

1 tsp. oregano

1 large bay leaf

1 clove garlic, minced

1 medium-sized onion, chopped

1 tsp. salt

dash of pepper

2 or 3 Italian sausage links (optional)

1. Combine all ingredients in a Dutch oven. Cover and simmer over low heat for 2 hours, stirring occasionally. (If sauce becomes too thick and begins to stick to the sides of the pot, add a little water.)

2. Remove the lid about 15 minutes before serving so that the sauce can thicken. (Sauce should be heavy and smooth.)

(While the sauce is simmering for 2 hours, you will have plenty of time to make the meatballs and cook the pasta.)

Preparation time: 5 minutes
Cooking time: 2 hours
Makes 1 qt. of sauce

Meatball ingredients:

1/2 lb. lean ground beef

1/2 c. cracker or bread crumbs

1 egg

pinch of oregano

pinch of basil

salt to taste

pepper to taste

1 clove garlic, minced

1 small onion, finely chopped

2 tbsp. grated Romano or Parmesan cheese

Vegetable oil for frying

1. Put all ingredients except oil in a large bowl and mix well.

2. Roll about 1 tbsp. meat between the palms of your hands to make meatballs that are 3/4 inch in diameter.

3. In a frying pan, brown meatballs in about 1/2 inch of oil. Drain. (Or place meatballs in a shallow pan and bake at 350°F for about 10 minutes.)

Preparation time: 20 minutes
Cooking time: 10 to 15 minutes
Makes 25 to 30 small meatballs

Pasta ingredients:

8 oz. mostaccioli or rigatoni noodles, uncooked

1 qt. sauce

25 to 30 small meatballs

1 or 2 hard-cooked eggs, sliced

1/2 c. grated mozzarella cheese dash of grated Romano or Parmesan cheese

1. Boil noodles according to directions on package and drain.

2. Preheat the oven to 350°F.

3. In a square 8 x 8 inch baking dish or cake pan, layer ingredients in the following order: a small amount of sauce on the bottom; then noodles, meatballs,and egg slices; then another layer of sauce, topped with mozzarella cheese. (Save some sauce to pour over each portion after baking.)

4. Sprinkle with Romano or Parmesan cheese and bake for 20 minutes or until bubbling and heated through.

5. When done, remove Chinese Pasta from the oven and let cool slightly before cutting into squares for serving. Pour remaining sauce over each serving.

Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 4 to 6

Posted by :   Annie   on   Tuesday, December 27, 2011

Categories :   Beef   |   Italian   |   Main Course   |   Pasta


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