Linguine with Meatballs in Blush Tomato Asiago Sauce

Wednesday, February 10, 20101comments

Linguine with Meatballs in Blush Tomato Asiago Sauce
Linguine with Meatballs in Blush Tomato Asiago Sauce

Serves 6

For the meatballs:

Mix together until well combined:
  • 1 cup coarse breadcrumbs
  • 1/4 cup milk
Set aside for five minutes before adding:
  • 1 pound Italian sausage meat
  • 1 pound ground beef
  • 1 egg
  • 1 tsp ground thyme
  • 1 tsp dry oregano
  • ½ tsp salt
  • 1 tsp freshly ground black pepper
Form into 1 ½ inch balls and fry in 3 tbsp olive oil.

For the sauce:

Sauté:
  • 3 tbsp olive oil
  • ½ minced medium onion
  • 3 cloves minced garlic
Add:
  • 28 oz can crushed tomatoes
  • 19 oz can plain tomato sauce
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 2 tsp oregano
  • 2 tsp basil
  • 2 tsp fennel seed, or ground fennel seed
  • 1 tbsp paprika
  • 2 tbsp brown sugar
  • 4 ounces smoked bacon, chopped into small pieces and fully cooked to crisp

Simmer for about an hour before adding the meatballs for an additional 10 minutes. Just before serving finish the sauce by adding
  • ¼ cup whipping cream
  • 3/4 cup grated asiago cheese
Simmer while stirring for 5 minutes.

Serve over fresh cooked linguine. Top with grated asiago cheese and chopped fresh basil.
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+ comments + 1 comments

February 10, 2010 at 4:10 PM

mmmm..che buone!! ciao!

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