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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.
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