From chef/owner Lachlan Mackinnon-Patterson, serves 6.
Ingredients
TOMATO SAUCE
2 cloves garlic, slivered
1/4 cup diced onions
1/4 cup olive oil
3 cups San Marzano tomatoes (fresh or canned)
2 cups chicken stock
1/2 cup fresh basil, chopped
Salt and pepper to taste
MEATBALLS
1/2 pound ground veal
1/4 pound ground lamb
1 tablespoon chopped bacon
1 teaspoon minced shallots
1 teaspoon parsley
1 egg
1 tablespoon ricotta cheese
1 tablespoon Montasio cheese
2 tablespoon bread crumbs (no crusts)
1 teaspoon kosher salt
3 cups chicken stock
1/2 cup grated parmesan cheese
Directions
In a large saucepan over medium heat, sweat garlic and onions in oil until translucent. Add tomatoes and stock and bring to a simmer for 5 minutes. Add basil and remove from heat. Blend until smooth in a food processor. Salt and pepper to taste.
In a large bowl, combine all meatball ingredients (except chicken stock and parmesan cheese) and form into golf ball-sized balls. Poach in chicken stock in a large saucepan over medium-low for 25 minutes.
To serve: Cook your favorite pasta in boiling salted water. Have tomato sauce warming in a large pan. Add meatballs to tomato sauce and stir in pasta when cooked. Plate in large bowls and sprinkle generously with parmesan cheese.
Wine ideas:
2005 Giacomo Conterno Barbera.
Bobby Stuckey, Frasca
