Ingredients

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Pomodoro Sauce<\/h4>

• 1<\/span> large<\/span> sweet nion<\/span><\/li>
• 3<\/span> tbs<\/span> olive oil<\/span><\/li>
• 3 <\/span> C<\/span> whole, peeled plum tomatoes (fresh or canned)<\/span><\/li>
• 2 <\/span> tsp<\/span> salt<\/span><\/li>
• freshly ground pepper<\/span><\/li><\/ul><\/div>

  Polpette di Manzo <\/h4>

  • 1 1\/2<\/span> pounds<\/span> ground beef<\/span><\/li>
  • 2<\/span> eggs<\/span><\/li>
  • 3<\/span> tbs<\/span> chopped fresh parsley<\/span><\/li>
  • 1<\/span> tsp<\/span> grated nutmeg<\/span><\/li>
  • 2 1\/2<\/span> tsp<\/span> salt<\/span><\/li>
  • 4<\/span> tbs<\/span> grated Parmesan cheese<\/span><\/li>
  • 1<\/span> C<\/span> bread crumbs <\/span><\/li><\/ul><\/div>

    Stuffed Zucchini<\/h4>

    • 1<\/span> Recipe Pomodoro Sauce<\/span><\/li>
    • 1<\/span> Recipe Polpette<\/span><\/li>
    • 1<\/span> Dozen<\/span> medium zucchini<\/span><\/li>
    • Salt, to taste<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions

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      Pomodoro Sauce<\/h4>

      • Mince the onion and place them in the olive oil in a large frying pan over medium heat. Cook until they are transparent and fragrant.<\/span><\/div><\/li>
      • Cut the tomatoes into bite-sized pieces and add them to the pan together with the salt and a fresh grind of pepper. Bring the heat to a boil and then lower the heat to simmer for 20 to 25 minutes, stirring occasionally until the tomatoes are disintegrated and the liquids reduced by half. <\/span><\/div><\/li><\/ul><\/div>

        Polpette<\/h4>

        • Put the ground beef in a bowl and add the eggs, parsley, nutmeg, salt, cheese. and bread crumbs. Mix everything well, but not too harshly. <\/span><\/div><\/li><\/ul><\/div>

          Make the Stuffed Zucchini<\/h4>

          • Prepare the Pomodoro sauce and the Polpette. <\/span><\/div><\/li>
          • Cut the tops and tips off the zucchini, then slice into 2-inch chick drums. Cut out the center and all its seeds. (Use an apple corer, if available.) Fill the hole with the meat stuffing, but don't pack too tightly. <\/span><\/div><\/li>
          • Place the stuffed pieces in the simmering sauce, then cover. Raise the heat to medium and braise for about 15 minutes or until the flesh of the zucchini is tender, but still firm. Taste for salt and pepper. Serve. <\/span><\/div><\/li><\/ul><\/div><\/div>\n

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            Keyword <\/span>ground beef, onions, tomatoes, zucchini<\/span><\/div><\/div>\n

            <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

              This recipe was adapted from The Romagnolis' Table cookbook<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-4478","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\n