Cauliflowerstuffedmeatballragoutinspicytomatosauce Recipes

MEATBALL RAGOUT

Steps:

• Mix ground beef, onions, salt and pepper. Form into walnut-size balls.
• Heat oil in skillet and brown meatballs. Drain off fat.
• In a large pot put meatballs, soup, broth, tomatoes, herbs and vegetables.
• Bring to a boil and simmer for 30 minutes until vegetables are tender.
• Add water as needed for desired consistency.
• Remove bay leaf and serve hot ragout.

RATATOUILLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
• Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• Bake in preheated oven for 45 minutes.