Meat with pasta in the oven

MEAT WITH PASTA IN THE OVEN

Ingredients

1 kilo of meat from the leg (lamb or goat or beef)

500 g. ripe tomatoes

400 g. Gemelli pasta or spaghetti or penne

Salt, oregano, pepper, savory

1 tablespoon grated coriander,

100 g. olive oil

Instructions

Buy the meat two days ahead.

Ask the butcher to cut the meat into three pieces.

Rinse with water to remove any small bones that have been plunged into the meat.

Put the meat into a baking pan with dimensions 31CH41CH6 cm.

Sprinkle around the meat salt, pepper, oregano, savory and grated coriander.

Rub gently the meat with the herbs and coat it with oil.

Cover the pan with plastic wrap and put it in the fridge to marinate for two days.

On the third day, add water to the pan until it covers the meat.

Cover the pan with non-stick grease-proof paper and put in the oven on the first rack from the bottom.

Bake at 250 C degrees for one hour.

After that time uncover the pan, turn the meat upside down. Cover again the pan with the non stick paper.

Continue roasting for half an hour more at the same temperature.

Remove the meat with a long fork from the pan and put it into a platter.

Leave the pan with the meat broth in the oven to boil.

Scour the meat from the bones and cut into pieces.

Other pieces are small and others are larger, as a walnut.

Put the pieces of the meat in the pan and stir.

Wash the tomatoes and cut them into pieces.

Put those pieces in a food processor and make them pulp.

Pour the tomato pulp into the pan in the oven.

Let the tomato and the meat to cook for 15 min.

Check the meat to see if it is very soft. If so, pour into the pan the pasta you have chosen.

Stir well and cover the pan with non-stick grease-proof paper.

After 15 minutes uncover the pan and stir the pasta.

Try the taste and if is something missing add it.

Do not overcook the pasta.

For each kind of pasta it is written on its package the proper cooking time.

When the food is ready, remove the pan from the oven. 

Minced meat and peppers casserole

MINCED MEAT AND PEPPERS CASSEROLE

Ingredients

1 kilo small oblong green peppers

1 red sweet pepper

2 large yellow peppers

200 g. olive oil

600 g. ripe tomatoes

1/2 bunch parsley

1 large onion or two medium ones

5 large cloves of garlic

A piece of red hot chili pepper (in the size of a watermelon seed)

150 g. ground beef

100 g. minced pork

Instructions

Put the olive oil in a medium pot.

Put into the pot the onion diced.

Peel the garlic, mince it and pour it into the pot.

Place the pot over medium heat.

Sauté the onions and the garlic and stir from time to time.

Wash the peppers thoroughly with water.

Remove their stalks and their spores.

If the green peppers are small, pour them whole into the pot.

Chop the sweet red pepper and the yellow peppers.

Pour them into the pot and stir.

Add salt as needed and stir again.

Do not put any water in this food.

The peppers release heir fluids and they are cooked in them.  

Let them boil until they soften well.

Rinse the tomatoes and cut their stalks.

Cut each tomato in 10 pieces.

Pour the tomatoes into the casserole and stir.

Leave the peppers to boil with the tomatoes for 15 minutes.

Stir occasionally.

Take into your hand a handful of ground beef.

Rub small part of the ground beef between your fingers and pour them into the casserole.

Work exactly as you do when you rub Feta cheese between your fingers.

Continue this way until you pour all the minced meat into the pot.

Stir occasionally. As you do that the pieces of minced meat bury themselves inside the peppers.

After you put the ground meat, cook the food for 20 minutes.

When the minced meat is cooked it forms small and very delicious meat balls.

The food has plenty of sauce.

This sauce is very tasty because it has vitamins and the liquids of the vegetables.

Salad with mash potatoes and mash beets

SALAD WITH MASH POTATOES AND MASH BEETS

Ingredients

1/2 kilo of potatoes,

200 g. beets (about two bulbs)

100 g. of olive oil

3 cloves garlic

Salt to taste

1 tablespoon balsamic vinegar,

2 tablespoons capers for decoration.

Instructions

Peel the potatoes and rinse them well. Cut them in small pieces.

Put those pieces in a small pot. Cover them with water.

Place the pot over high heat and wait for the water to boil.

As it starts to boil, reduce the heat to medium.

When the potatoes are thoroughly softened, remove the pot from the heat.

Do not drain the potato stock, because you will use some of it later.

Let the pot with the potatoes aside to use them later.

Scour two beets pants. That is, separate the bulbs from the roots and the leaves.

Wash the bulbs and put them in another small pot.

Pour water until it covers them.

Put the pot over high heat and boil until they are soft and tender.

When ready, a knife plunges easily into their flesh.

Remove the pot from the fire and drain.

Put in a food processor the olive oil, the vinegar and the garlic.

Beat these for a min.

Scour one bulb from the peel and cut it into small pieces.

Pour these pieces in the food processor.

Mash the bulb.

Pour the boiled potatoes into the mill.

Knock all the ingredients together.

If this mixture is too thick, add some broth from the boiled potatoes, to dilute it.

If the color of the mixture does not please you, because you prefer it deeper pink, add beets until you achieve the color you want.

Scour the other bulb and cut a few pieces of this and put them in the mill.

Knock again all ingredients together and look at the color that the mixture has.

If you want it still deeper pink add more beets pieces.

When you achieve the color you want, stop the adding more pieces of beets.  

Try the taste. If you want it more sour or salty, add vinegar or salt, respectively.

Empty the salad from the food processor into a dish.

Decorate the surface of the salad with capers.