Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

Call up a couple of friends. Hopefully you know a politician, a banker, a spy, and a media mogul. Enjoy this dish over a nice, old-fashioned discussion about how to take over the world.

10 ripened on the vine tomatoes
1/2 pound of ground veal
2 minced cloves of garlic
1 diced shallot
15 basil leaves
1 spoon of demi-glace
pinch of corn starch
sea salt
freshly ground pepper
pasta of choice

Peel and de-seed your tomatoes by dunking them in boiling water for 1 minute, then dunking them in ice water. Then, take off the skin, cut them in half and squeeze out the seeds. Then chop up the tomato into little bitty pieces

In a saucepot, throw in some olive oil, crank up the heat to medium, and cook up your ground veal until it is done. Set aside.

Add your garlic and shallot to the saucepot. Drain out some of the fat.

Add the tomatoes, demi-glace, salt, and pepper. Simmer on very low heat for about 20 minutes. If the sauce looks too watery, then add a bit of corn starch, or some more demi-glace. Cook for a few minutes more until you are happy with the consistency
Serves two of pasta of choice cooked al dente.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.