BLANCO ROSA PASTA & MEATBALLS
MEATBALLS
1 Jumbo egg
1/2 cup mashed potatoes
1/2 cup fine bread crumbs
3 tablespoons minced onions
1 teaspoon salt
1/2 teaspoon white pepper
3/4 teaspoon ground allspice
1/2 teaspoon Italian seasoning
1 pound ground round, double ground
1/2 pound ground pork, double ground
3 tablespoons butter
- Beat egg until smooth.
- Add mashed potatoes, bread crumbs, onion and seasonings, blending until well combined.
- Add beef and pork, using your hands to combine well.
- Roll into 1 inch balls.
- In a large skillet melt butter over medium heat.
- Brown meatballs on all sides until cooked through, about 10 minutes.
- Drain on paper towels while preparing the sauce and noodles.
SAUCE
¾ pound spaghetti
3 tablespoons butter
3 tablespoons olive oil
1 small Vidalia onion, chopped
2 cloves garlic, minced
½ cup White Zinfandel Wine*
8 ounce can Contadina tomato sauce
1 cup heavy whipping cream
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated
3 tablespoons butter
3 tablespoons olive oil
1 small Vidalia onion, chopped
2 cloves garlic, minced
½ cup White Zinfandel Wine*
8 ounce can Contadina tomato sauce
1 cup heavy whipping cream
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated
- Cook the pasta until al dente per package instructions.
- Heat 1 tablespoon each of butter and olive oil in a skillet.
- Add the meatballs and saute until just done. Do not overcook them.
- Remove from heat and let drain on paper towels.
- Add the remaining butter and olive oil.
- Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally.
- Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
- Add the can of tomato sauce. Stir until well combined.
- Add heavy cream. Continue stirring until well blended.
- Lower heat to a simmer.
- Toss with prepared pasta.
- Top with basil, parsley and grate Parmesan cheese.
*Can substitute chicken broth if you prefer.