Meatballs:
1 lb ground beef
1 shallot, finely chopped
2 tbsp. EVOO, divided
1 tsp. minced garlic
3/4 c. bread crumbs
1 egg
1/4 tsp salt
Sautee shallot and garlic in 1 Tbsp. olive oil.
Add to uncooked ground beef.
Mix in egg, bread crumbs and salt to beef mixture.
Roll into meatballs.
Cook in heated skillet with remaining olive oil.
Cook about 8 minutes or until no pink remains.
Basil Cream Sauce:
1 Tbsp EVOO
1 Tbsp butter
1 tsp minced garlic
2 shallots, finely chopped
1 c vodka (optional)
1 c chicken stock
32 oz crushed tomatoes
1/2 c. heavy cream
20 torn basil leaves
Heat EVOO and butter in deep skillet, add garlic and shallots. Saute over medium heat for 3-5 minutes. Add vodka and boil for 2-3 minutes, allowing it to completely cook off (2-3 minutes). Add chicken stock and crushed tomatoes. Bring sauce to a bubble and reduce to simmer. Add salt and pepper (to taste). Just before serving, stir in heavy cream and basil leaves.
Serve with your favorite pasta. I like this dish with thin spaghetti or angel hair pasta.
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