Basil Tomato Sauce
Adapted from the Eat Dangerously Cookbook
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.
Serves two of pasta of choice cooked al dente.
- 10 ripened on the vine tomatoes
- 1/2 pound of ground veal
- 2 minced cloves of garlic
- 1 diced shallot
- 15 basil leaves
- 1 spoonful of Demi-Glace Gold
- 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 Gold, 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.