My fridge has been bursting with fresh ingredients lately, and I’ve been feeling inspired to try new ways of using common items. I was reading another blogger’s recipe for a fresh tomato-basil sauce a while back, and have been thinking about fresh tomatoes and pasta.
At the market, I picked up some ground beef and fresh pasta, and then threw some portobello mushrooms into the mix to make sure I didn’t fall back on the same old tomato sauce. The roma tomatoes, garlic and plethora of CSA onions waiting for me in my fridge rounded out my ingredients.
I started with the meatballs, using my go-to recipe, only changing the onion and garlic to grated instead of finely diced for better texture. I cooked them until nice and brown on all sides, and then set them aside while I worked on the pasta and sauce.
For the sauce, I sauteed 3 cloves of garlic and 1 diced onion in olive oil until translucent, then added 3 sliced portobello mushrooms. Once everything was nicely browned and softened, I added 3 large diced romas to the pan. I put a lid on it, let it all come together with some salt and pepper, while my linguine cooked. Once that was al dente, everything went into the sauce pan (meatballs included) for a few minutes to get acquainted. A dusting of fresh parmesan finished the masterpiece!
The sauce was nice and chunky yet simple, which partnered well with the meatballs. Lots of textures and flavours and colours. I look forward to trying another fresh tomato sauce someday soon. It probably would have been more ideal to get inspired with this a little earlier in the year, when I had tomatoes growing on my back deck, but the hot house variety will do me fine until spring.