Jennifer's Pasta
Pasta:
Pasta wheels
Sauce:
Fresh yellow heirloom tomatoes
canned red tomatoes
garlic, chopped fine
onion, cut small
mushrooms, sliced
capers (not sure they made any difference)
2 bay leaves
oregano
basil
white wine, small amount
Meatballs:
ground beef, the leanest I could find
grated romano cheese, a generous amount
Cheese: pecorino romano
Other: steamed broccli
Put all sauce ingredients in a large pot. Cook for about an hour. Mix beef and cheese together until just mixed. Drop into bubbling sauce. Cook another 20 minutes. Serve over cooked pasta. Top with steamed broccoli.
I used about twice as many fresh yellow tomatoes as I did red. Wine really helps any pasta tomato sauce. I think I was the only one who actually ate the broccoli on top of the pasta. I always like a bit of romano on top of broccoli.
Sorry about the lack of measurements on all of the ingredients! I never seem to measure anything when cooking, which explains why most things I make come out a little bit different every time. Next time I will try to bring something a bit more exciting than pasta!
LYNDA SAYS: I really liked the sauce for this -- it tasted fresh and happy, if that makes any sense. The broccoli (nicely not overcooked!) made a nice texture variation in addition to simply being yummy.