For this dish you will need: ground veal and mild Italian sausage (no fennel) and you will need fresh garden tomatoes and green/red peppers. Blanch about 6 whole tomatoes with skin removed or 1 large can of whole peeled tomatoes.
Wash and cut up 4-5
peppers along with one young dark green zucchini. Chop one whole onion and a whole glove of garlic. Next, saute all together in
olive oil. Once browned, add the whole skinless tomatoes and simmer this for 3 hours until you have a delicious rich sauce.
Prepare meatballs: mix ground 1 lb
ground veal (+ 1 egg optional) with 1/2 cup of bread crumbs, 1/4 cup of heavy cream, 1 tbs
of grated Parmesan cheese along with dried herbs: rosemary, mint and
oregano, a dash of garlic powder and a pinch of salt.
Drop the
meatballs into the tomatoes/pepper sauce (add some chicken stock if you need more liquid) which should be at a rolling
boil. In the meantime, grill or pan fry 2 links of Italian sausage cut
into chunks along with one small diced tomato until slightly blackened. Boil
the linguine in salted water. Once tender, drain and rinse.
Serve
the drained linguine on large plates or even bowls, top with the
meatball tomato and pepper sauce and add a few sausage chunks/blackened
tomatoes. Top with fresh grated Parmesan cheese.
~ Tutti a Tavola!
Traditionally, Ratatouille does not have meat, but I like and so does my family. :-)
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