Rouxbe

• 1 pound ground beef
• 1 tbs corriander
• 1 tsp cumin
• 1 tsp chili
• 1 egg yolk
• 1 tbs rosemary
• 1 clove garlic
• 1 shallots
• 1/2 cup parmesan cheese
• salt and pepper

Put the beef into a large metal bowl. It's a good idea to mix your dry spices together in a bowl so you don't have to pick up spice containers with raw meat on our hands. Grate the cheese onto a plate.

Finely chop up the fresh rosemary, shallot and garlic. Separate the egg yolk and add it to the bowl.

Add the spices, shallot, garlic and cheese in stages while you work it all into the meat. By the time your done should have one huge meatball. Be sure to wash our hands off before you start to shape the balls.

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Before you start to shape the balls it's a good idea to wet your hands so the meat will not stick so much. Roll them into small bite size balls about an inch in diameter.

• 2 tbs olive oil
• 1 tbs butter

Turn your oven to 350 degrees.

Heat a pan over medium high heat. When hot add the oil and butter. Put all the balls into the pan and when they have good color turn them. Keep turning them every few minutes till they have a nice brown coating.

Put the pan into hot oven for about ten minutes.

• 1 onion
• 2 cups mushrooms
• 2 cloves garlic

Dice up the onion and garlic. Clean and slice the mushrooms into thin pieces.

• 2 tbs olive oil
• 1 tbs butter
• 1/2 cup vodka
• salt and pepper

Heat a good sized pan over medium high heat. When it's hot add the oil and butter and onion. Cook till translucent.

Now add the mushrooms and begin to sweat them. Add salt and pepper. When the liquid has cooked out and the mushrooms have good color add the vodka to deglaze the pan.

• 28 oz diced tomatoes
• 1 can tomato paste
• 1 tsp sugar

When the vodka has all but evaporated pour in the can of diced tomatoes. Add the tomato paste and stir it in. Add the sugar. and stir it all together. Turn the heat down to medium low. Put on a pot of salted water for the pasta.

• 1 cup heavy cream
• 1/2 cup basil
• salt
• parmesan cheese

When the sauce has thickened after about fifteen minutes stir in the cream. Once the cream has come up to temperature add the basil and check for seasoning.

Fold the meatballs into the sauce and turn the heat to low and let simmer for another fifteen minutes.

While the sauce simmers put your pasta in. When the pasta is Al Dente hold back a cup of pasta water when you drain the noodles. Fold the pasta into the sauce and when the pasta soaks up the sauce add a bit of that pasta water to loosen it up some more.

Plate with some fresh grated Parmesan cheese.

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