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Noodles Napoli

SUBMITTED BY: Susanna Russell

"This is a hearty family dish that my mother made for us on chilly nights! The Italian sausage makes it extra special."

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound lean ground beef
1/2 pound Italian sausage
1 onion, chopped
1 clove crushed garlic
1 (8 ounce) package wide egg noodles
1 (4 ounce) jar diced pimento peppers, drained
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 cup shredded Cheddar cheese

DIRECTIONS

Mix beef and sausage into 1 or 2 flat patties. In a large skillet over medium to medium-high heat, salt patties and brown well on each side. Remove meat and set aside.
Saute onion and garlic in the drippings. Remove with a slotted spoon and add to the platter with the meat.
In the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done.
Return all the noodles to the skillet with the garlic, onions, peppers, crushed tomatoes, tomato sauce and water. Break the meat patty into large chunks, gently stir all together and simmer 1/2 hour or so. Add a little water as the noodles absorb the juices. This should not be soupy, just thick and dry. Stir in the grated cheese and let it melt into the sauce. It sticks easily at this point, so don't overcook. This reheats well in a slow cooker or casserole.

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REVIEWS

Reviewed on Feb. 10, 2003 by Verna

Not bad but a little bland for our tastes. I think it's a great base for something that can be... MORE

Reviewed on Nov. 24, 2002 by DMORO

Very good, a mans dish. MORE

Reviewed on Aug. 2, 2006 by Dragngirle

This was a pretty good skillet meal, wasn't exactly the easiest meal to prepare however. I... MORE

Reviewed on Jan. 18, 2005 by SECRETAGENTMAN

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

SECRETAGENTMAN
Jan. 18, 2005

I reviewed this once and the computer lost it, so sorry if it's a repeat. I didn't exactly follow the recipe. First, I split the meat into 4 patties. I didn't put the 2 cups of water in right away, as I thought that would make it too wet to reduce properly. I put in 1 cup, and added about 3/4 of the second cup during the simmer stage. I used Mozzarella cheese and put in some oregano, basil, and parsley toward the end. What emerged from this recipe was pasta with meatballs. The browned egg noodles didn't seem to do much. If I made it again, I'd probably use slightly-parboiled rigatoni, penne, etc. I'd also skip the melting cheese, but that's entirely personal preference. The reason I really enjoyed this recipe is that, when you leave out the water-and-noodles routine, is a *very* good and easy way to make tomato sauce with meatballs. No, they're not nice round meatballs. But the perfect, as they say, is the enemy of the good. Use a lot of onion, and the sugar in the onion plus the beef/sausage fat "mellow" the tomatoes into a really nice sauce. You could make this sauce and, with some Mozzarella cheese, have a great pizza topping. Or use the meatballs for sandwiches and reserve the tomato sauce for pasta. It's a really handy recipe, thanks!

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I reviewed this once and the computer lost it, so sorry if it's a repeat. I didn't exactly... MORE

Reviewed on Feb. 12, 2003 by Amber

time consuming, but worth it. My husband drools over this stuff, i leave out the pimentos. I... MORE