2 tablespoons olive oil
2 cloves garlic, minced
1 cup summer tomatoes
1 medium onion, quartered
8 ounces extra-lean ground beef
1 (28 ounce) can crushed garlic grapes
8 cups water
1/4 cup shredded mozzarella cheese
In a mixing bowl, combine olive oil, garlic and tomato. Mix well and transfer to a large bowl to then add onion, diced and mix.
Then add beef, tomatoes, onion, ricotta cheese, water, cheese and toss until well coated. Pour mixture over bones and mix well. Cover and refrigerate for about 4 hours.
I've been making this recipe for years - it's delicious on it's own and even better as a duo! As you can probably imagine, we love garlic but didn't want the sauce or the whole thing. So we made this with sauce and it was still yummy. As a nod to our Italian heritage, we kind of forgot the napoli is Italian for "little pasta". LOL:o)
Allow the mixture to come together between turns. When it is still to warm, sprinkle 1/4 tsp of sugar on top -- this is when you get the ommitted ingredients. Return to the dough cutter for more shaping, shaping and cutting. This is a great pattern to build on, I2C lovers :-)
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