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The "Taxi" Special
From - Taxi: The Offical Fan's Guide (Second Edition)
Recipe by Tony Danza
Book by Frank Lovece with Jules Franco
Submitted by taxifan
1 lb. pork sausages
1 lb. country-style spareribs
1 1/2 lb. piece of chuck steak garlic, minced oil
1 round steak(1/2 - 3/4 lb.) cut thin
parsley
salt pepper
1 lb. ground meat
2 eggs
1/2 cup unflavored breadcrumbs
1 cup water
1 can of tomato paste
1 large can (1 lb. 12 oz.) tomatoes
2 1/2 cans water
pinch of oregano
pinch of basil
2 lbs. macaroni, cooked grated cheese
Servings 8-10
Put sausages, spareribs and chuck steak into large pot with garlic and oil
and simmer. Lay strips of round steak flat and season with garlic, parsley,
salt and pepper to taste. Roll and tie with white string or secure with
toothpicks. Add to pot with browning meat. Stir. while meat is browning,
make meatballs. Mix ground meat, eggs, bread crumbs and water. Shape into
balls. Cover surface of frying pan with oil and brown meatballs. Don't forget
to keep turning meat that is browning in the other pan. put tomato paste
in the large pot that the meat is browning in. Still using a low flame,
allow paste to cook with meat for about 3 minutes. Stir in two cans of water.
Add tomatoes and 1/2 can of water. Salt and pepper to taste. Add pinch of
oregano and basil. Raise heat stirring until it comes to a boil. Lower heat
and simmer for an hour.(Longer if you choose). In the last half hour, add
the meatballs. Fill large pot 3/4 full of salted water. When it comes to
a vigorous boil, put in macaroni, cook until tender. Drain, then place in
large serving dish. Add meat and sauce, mix well, add additional sauce on
top. Serve with grated cheese. |
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