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About the Dish

  • Ground Beef

    Ground Beef

  • Bread Crumbs

    Bread Crumbs

  • Parsley

    Parsley

  • Oregano

    Oregano

  • PeachDish Salt

    PeachDish Salt

  • Carrot

    Carrot

  • Celery

    Celery

  • Yellow Onion

    Yellow Onion

  • Canola Oil

    Canola Oil

  • White Wine

    White Wine

  • Basil

    Basil

  • Fettuccine

    Fettuccine

METHOD

1
Please read the entire recipe card before beginning.
2
Chop and combine parsley and oregano. Combine half the herbs with the ground beef, bread crumbs, ½ tsp PeachDish salt, and half the ground Parmesan. Blend the meat mixture thoroughly by hand. Divide the meat mixture in half, then divide the halves in half, then divide the quarters in half again. You should have eight evenly-sized meatballs.Roll the meatballs between your cupped hands to form smooth round balls.
3
Prepare your mise en place: peel carrots, and discard peels, then use your peeler to cut carrots into thin strips; use peeler to cut celery into thin strips; peel and thinly slice garlic and onion.
4
Place a large heavy-bottom pot over medium heat (if you don’t have a heavy-bottom pot, a large, deep saute pan will work). Add 1 Tbsp of cooking oil to pot. Once the oil is hot and shimmery, add the meatballs, evenly spread around the bottom of the pot. Cook for about 2 minutes, or until browned on the first side. Rotate each meatball 90 degrees, and sear for approximately one minute more, or until browned. Repeat this process 3-4 more times, or until the meatballs are browned on most of their surface. Remove meatballs and set aside for later.
5
Add the onions and garlic to pot, and cook while stirring for 1 minute. Add fettuccine (break the fettuccine in half if they are too long to fit flat in the pot). Return meatballs to the pot, add cooking wine, beef glace, 1 ½ cup of water, remaining chopped parsley and oregano, ½ tsp PeachDish salt, adjust heat to high, and bring to a boil. Once the liquid has boiled, reduce heat to low, and cook covered for 6 minutes.
6
Add celery and carrots to the pasta pot stirring to thoroughly combine, then cook covered for 6 more minutes.
7
While the pasta mixture is cooking, thinly slice basil.
8
Stir again, test pasta doneness, taste and adjust seasoning. Top with basil and ground Parmesan. Serve and enjoy!