Ingredients
1 lb. penne
1 lb. ground sirloin
2 cups beef stock
4 cups water
2-3 tbsp. worshechire sauce
1/2 red onion–diced
1/3-1/2 jalapeno–diced
1 1/2 cups shredded mozerella
1/4 habanero
2 pcs. toast, buttered & cooled
3 cans (8 oz. salt-free) tomato sauce
3 cloves garlic (1*)
EVOO
grill seasoning
1 tsp. tomato paste
2 tbsp. flour
S & P
Preparation
in food processor, combine toasted, buttered bread, 1 clove garlic, habanero (1/3 only) and a splash of EVOO. meanwhile place sirloin in mixing bowl, season, add jalapenos, onions and bread crumb mixture–form into small balls (1tbsp-ish). heat heavy skillet over med-hi heat w/ EVOO; drop mini meat balls into oil. remove when almost done (4-5 mins in). add tomato paste and flour to oil, cook for up to 2 mins. gradually add some cooking liquid (mix of water and stock that you’re boiling the pasta in). add tomato sauce and toss 1/3 of cheese into sauce when mixed and toss meatballs back in to simmer for 10 mins. cook pasta up to 4 mins away from being done. strain and toss w/ sauce. place in baking dish, cover w/ remaining cheese and set in preheated 400 degree oven for 10 mins, then on broil for 10 addtl mins to crisp cheese on top.
