Growing up, this was always a family favorite!! “Sticky cheese pasta” is what we called it – it is so tasty and easy to make. Typically the mozzarella cheese would be ooey, gooey and sticky, but for some reason, today mine wasn’t, but the dish was still amazing and delicious 🙂 Enjoy.
Chapter Markers
0:00 – sticky cheese pasta
0:28 – making the sauce
7:24 – homemade bread
8:29 – cooking the pasta
10:17 – preparing the ingredients
13:05 – assembling the dish
15:33 – the taste test
Homemade Italian Meatballs – Family Recipe
Making Italian Sausage, from Scratch
Classic Italian tomato sauce recipe
Traditional, Authentic, Italian Homemade Tomato sauce (Passata) from scratch
Artisan Bread – simple, no knead, recipe and special tips for the home baker
“Sticky Cheese Pasta” and tomato sauce
Ingredients
• 4 – 5 TBSP extra Virgin Olive Oil (EVOO)
• 1 garlic clove, minced
• 1 medium sweet onion, cut in half (alternate use any onion)
• 1 medium red bell pepper, quartered
• 6 beef meat balls
• 1 sausage link (about 6 – 8 inches long)
• 1 pc of lamb (any piece will do, but lamb for stew is most economical)
• 3 hardboiled eggs
• 200 – 250 gm shredded mozzarella cheese
• 2 liters of tomato passata (i.e., strained tomato)
• 300 gm penne pasta
• Salt to taste
• 2 – 3 TBSP dried oregano
• Dried chili pepper (optional)
Process
• Prepare your sauce – add EVOO and garlic to a pot, cook 30 seconds. Then add onion, bell pepper, meatballs, sausage, and lamb – cook 2 – 3 minutes, just to brown the meat a bit.
• Add the tomato passata, oregano, and salt to taste – stir in
• Bring sauce to a boil, then lower heat to low and cook for 2 hours, stir occasionally (if you leave the lid off or partially off, the sauce will thicken over the 2 hours cook time)
• Meanwhile make the hard-boiled eggs: add 3 eggs to a small pot of water, bring to a boil, and boil for 5 – 6 minutes. Remove eggs, let cool, and then remove the eggshell. Chop the hardboiled eggs into pieces – set aside
• Using a cheese grater, grate your mozzarella cheese, using the large grater holes, and set aside
• Bring a large pot of water to a boil, add 3/4 TBSP of salt per liter of water, stir.
• Add your penne pasta and cook as per instructions on the pasta package.
• Once the sauce is cooked, remove the meat, bell pepper and onion and put in a serving bowl
• Then add some sauce to a different serving bowl, add the cooked penne, add the chopped egg, and add the mozzarella cheese, and then add more sauce. Toss to coat, serve immediately
• Enjoy
• PS if you like it hot, you can add some dried chili peppers
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
“My Bread Book” by Jim Lahey
► USA
► Canada
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)
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