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.