Cooking Instructions
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Step 1
Combine the
Ground Sweet Italian Sausage (455 g)
,
Seasoned Breadcrumbs (20 g)
,
Egg (1)
,
Fresh Sage (2 g)
,
Garlic (2 cloves)
,
Salt (1 pinch)
, and
Freshly Ground Black Pepper (1 pinch)
in a bowl and mix it all together well with your clean hands. Form the mixture into little meatballs about the size of the palm of your hand and lay them out on a plate.
Step 2
Heat the
Canola Oil (as needed)
,
Olive Oil (1 dash)
, and
Butter (15 g)
together in a sturdy dutch oven over medium-high heat. Brown the meatballs for about 3 minutes on each side, then remove them to a plate and set them aside.
Step 3
Add the
White Mushrooms (225 g)
to the pan next and let them start to soften for a couple of minutes. Then add the
Onion (1)
,
Garlic (3 cloves)
, and
Fresh Sage (as needed)
and let them become fragrant and translucent for another minute or so.
Step 4
Pour in the
Red Wine (80 mL)
and scrape up any brown bits, then pour in the
Crushed Tomatoes (1 can)
and
Chicken Stock (720 mL)
. Return the meatballs to the pot and season it all with generous pinches of
Salt (1 pinch)
, and
Freshly Ground Black Pepper (1 pinch)
. Bring it to a boil, then cover the pot and reduce it to a simmer. Let it simmer for 30 minutes.
Step 5
After 30 minutes, uncover the pot and bring it back up to a low boil. Stir in the
Cheese Tortellini (1 pckg)
and let it cook for about 6-7 minutes, until tender. Scoop out generous helpings into pretty bowls and top them all off with a good sprinkling of
Asiago Cheese (to taste)
. Enjoy!!
