BLENDED MUSHROOM BEEF MEATBALLS WITH PROTEIN+® PENNE
- For the Blended Meatballs:
- ½ lb mushrooms, finely chopped
- ground beef
- Italian seasoning
- small onion, finely diced
- garlic, minced
- ½ cup breadcrumbs
- egg
- For the Pomodoro Sauce:
- whole peeled San Marzano tomatoes
- garlic cloves, whole
- extra virgin olive oil
- kosher salt
- leaves fresh basil
- For the Pasta:
- 1 box Protein+® penne pasta
- Salted water (for boiling)
- For the Whole-Milk Ricotta:
- ½ gallon whole milk (not ultra-pasteurized)
- ¾ cup heavy cream (optional, not ultra-pasteurized)
- 1/3 cup white vinegar or lemon juice
- kosher salt
Penne Rigate
CHEF'S NOTE
Created by Chef Christopher Bee, Boston University.