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| Sous Chef Marco Cavuoto Bacara Resort and
Spa |
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Serves 4
1 lbs Moran’s® lean ground beef
1 whole egg
½ cup All-purpose flour
1 cup Grated Parmesan cheese
1 Tbsp Chopped Italian parsley
3 Garlic cloves, peeled and minced fine
1 tsp Dry oregano
½ cup Grated bread crumbs
Salt and pepper, to taste
½ onion, peeled and minced
1 package Santa Sweets® grape tomatoes
5 each Basil leaves fresh
½ cup Olive oil
1 cup Canola oil
1/2 lb. Fusilli pasta
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Take the ground beef
and mix it with the egg, Parmesan cheese, breadcrumbs, salt,
pepper, chopped parsley and half of the minced garlic. Using
your hands, roll some of the mixture to form small meatballs.
Heat up the canola oil in a sauté pan. Take the meatballs
and roll them into the flour. Drop the meatballs in the hot
oil and sear to a brown color. Remove from the oil and let them
rest. In a pan, heat the olive oil and add the minced onion
and garlic. Cook to a translucent color, and then drop in the
grape tomatoes. Stir well and lower the fire. Add salt, pepper,
fresh basil and dry oregano and cook about 10 minutes. Add the
meatballs to the tomato sauce and cook slowly for another 15
minutes. In a large pot, bring salted water to a boil then drop
in the pasta.
When the pasta is “al dente”, strain the pasta,
plate into a bowl or plates and pour tomato meatball sauce over
the pasta. |
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