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2 pounds ground beef or lamb
Mix 1 cup marinara sauce with water. Dice the onion and pepper about 1/2" size. Mince the garlic.
In a large nonstick skillet, cook the ground meat breaking up any lumps so that you have the meat in the smallest possible pieces. Remove.
In the same skillet, add the oil if needed and over low heat, cook the onion and sweet pepper with the oil until onion is lightly golden. Add the garlic and cook stirring for another minute. Add the currants and pine nuts, stirring and cooking for another few minutes until the nuts are very lightly browned. Add the tomato sauce, cinnamon, marjoram, basil, and parsley, put the meat back in the pan, and simmer uncovered until the mixture is well cooked and almost all of the liquid has evaporated. Taste and decide whether to add salt or pepper.
The small zucchinis are nice for a meal where they are not the only meat dish available. Take the zucchini and trim both ends. Cut in half lengthwise. Scoop out the central seedy area and reserve for soup or chop finely and add to the simmering meat mixture so it cooks down in the mixture before stuffing.
Place the prepared zucchini in a large baking pan. Spread a few tablespoons of diluted marinara sauce in the pan. Place some of the meat mixture in each zucchini half mounding it up. Place the stuffed zucchini in the pan. When the pan is full of stuffed zucchini, spoon over more diluted sauce on each piece. Bake at 300°F for about 1 hour.
Poster's Notes:
Posted by Rochelle Eissenstat
Nutritional Info Per Serving: N/A
1 large onion
3 cloves garlic
1 tablespoon olive oil
1 sweet green or red pepper
1/4 cup dried currants
1/2 cup pine nuts
1 cup marinara sauce
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1/2 teaspoon basil
1/4 cup fresh parsley, chopped
Salt, to taste
Pepper, to taste
1/2 cup cooked brown or white rice or cooked bulgur/bulghur/burghul wheat
Zucchin; small or large, the number depends on how big they are
About 2 cups of diluted marinara sauce
I like it so that there is virtually no liquid in the pan so this can be covered and reheated in the oven or on the blech for the Shabbat lunch.