Serve with pasta
While the parcels are cooking in the sauce, cook pasta - we use the traditional long spaghetti version – and time it to finish cooking - just as the sauce and parcels are ready. After all these years, I still haven’t got the timing together – good luck. Everyone knows how to cook spaghetti – if you don’t - read the instructions on the packet. This will give you the exact cooking time and amount of water to use - you don't need a recipe. A quick measure for each person - hold a bunch of uncooked spaghetti between the thumb and index finger – this is a portion for one person.
When all is ready - put some cooked spaghetti on the plates, spoon on some sauce, and put a parcel on top – don’t forget to remove the string with cooking scissors! If you have used toothpicks in this recipe, BE CAREFUL, to make sure you have got them all out. Sprinkle with some fresh grated or shaved parmesan cheese - if you so desire. Other uses for the sauce This is also the basic sauce we use for all tomato pasta dishes. But it needs to be cooked slowly the old fashioned way to turn out right. For at least 1 hour, 2 is better, simmering away gently with the lid partially on. To this basic sauce recipe, you can add capsicums,or bell peppers, other vegetables, chopped chili, ground beef, and pieces of veal or chicken – at the stage when frying the onions and garlic. But DO NOT ADD SEAFOOD until the sauce is nearly cooked, or it will be overcooked and tough. IN THIS SECTION - involtini intro
make the stuffing
wrap a meat parcel
prepare the sauce
slow cooking
serve meat parcels with pasta(this page)
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