|Feel the burn! Love the burn! Be one with the burn!|
|And once that burn has settled in, add a little pain with it.|
|Meatballs and pasta with a simple green salad|
|I was re-named Pertrisha. I guess the girl taking my order heared more R's in my name.|
|Meals just end better with ice cream. Nom nom nom!|
For the sauce:
- 1 sweet onion , finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 1 oz smoked bacon, cubed
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups beef stock
- 1 tbsp tomato paste
- 3/4 cups red wine (I found Pinot Noir works best for cooking)
- 4 sprigs of thyme
- 2 bay leaves
- 2 tbsp cornichons, finely chopped
- 2 tbsp capers, finely chopped
- Salt and pepper
For the meatballs:
- 1/2 pound of ground sausage
- 1/2 pound ground beef
- 1 tbsp olive oil
- Fry the onion, carrot, celery and bacon in a 12-inch non-stick skillet on medium heat until onions are golden. Remove the vegetables and bacon from the pan and set aside in a bowl.
- Add the butter to the now empty skillet. Melt the butter, then sprinkle in the flour, stirring until flour is incorporated with butter. Continue stirring occasionally until the flour-butter mixture turns almost a Coca-Cola brown.
- Turn the heat down to low and slowly pour in the beef stock, whisking continually to incorporate the butter at the bottom of the pan. Add the tomato paste and the wine, whisk until tomato past is fully incorporated.
- Add the fried vegetables and bacon back into the skillet, along with the thyme, bay leaves, cornichons, and capers. Salt and pepper to taste. Bring the sauce to a gentle simmer and allow to warm for 15 minutes.
- In the mean time, heat olive oil on a cast iron skillet on medium heat. Fry the meatballs for about 5 minutes or until cooked through.
- Add the meatballs into sauce. Continue cooking until the meatballs are heated through.
- Remove the thyme sprigs and bay leaves.
- Arrange a nice bed of salad greens onto a plate. Top with the meatballs and some sauce.