Roasted Tomato and Garlic Sauce with Bison Meatballs recipe, Main Dish recipe

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Roasted Tomato and Garlic Sauce with Bison Meatballs

Category: Main Dish

Author: Shirley Hodge

Date Posted: 10/19/2009

Rating:

(2.9) votes 29

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Ingredients

Order Bison Meat
10 ripe plum tomatoes, halved
1 bay leaf
1 onion, quartered
¼ tsp. dried thyme
4 tbsp. olive oil, divided
1 tsp. dried oregano
1 tsp pepper, divided                    1 tsp. lemon juice
2 ½ tsp. salt, divided
3/4 tsp. freshly ground black pepper
½ tsp. brown sugar
2 heads garlic, cloves separated, unpeeled
1 ¾  c. cups chicken or vegetable broth
½ tsp. dried terragon
2 tbsp. tomato paste                  penne pasta for 4, cooked al dente
1-1/2 lb. ground Bison
1/3 c. unseasoned bread crumbs
1 whole egg, beaten
2 tbsp Worchestershire Sauce

Instructions

Combine the bison meat with the bread crumbs, egg,
Worchestershire sauce, 1 tsp. of the salt and the black pepper.
Mix together very well and form into balls of the size that you like and saute until browned on all sides but not cooked through.  Reserve.

Preheat oven to 425°F. In a large bowl, combine the tomatoes, onion, 2 tbsp. of the olive oil, ½ tsp pepper and ½ tsp.salt. Transfer to baking sheet, placing tomatoes cut-side down. Add the garlic cloves, and bake vegetables for 20 minutes. Once cool enough to handle, squeeze garlic cloves out of their skins and add to a sauce pot along with the remaining roasted ingredients.

Stir the broth, tomato paste, bay leaf and thyme and terragon into the sauce pot. Cook, at a simmer for an hour.   Add the meatballs to the sauce after the sauce has cooked for one hour and continue to cook for and additional 15 minutes.  Discard the bay leaf, remove the meatballs from the pot and cover to keep warm.  Transfer the sauce to a blender or food processor purée in batches until smooth.
Return mixture to the sauce pan, stir in the lemon juice and brown sugar and serve over the cooked pasta.   .Makes 6 servings

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