16 small pre-cooked meatballs, halved & sliced (about 4 meatballs per serving- generous!)
1/2 large onion halved lengthwise & sliced
4-5 baby portabello mushrooms, halved & sliced
4 large cloves garlic
2 tbsp flour
1.25 cup water
1/4 cup white wine
2 tsp beef base
1 tsp badia complete seasoning
1 spoonful sour cream garnish
1 lb pasta
First I thawed my frozen meatballs and chopped the onion and mushrooms.
I threw them in the saucepan and added the garlic on top, then mixed it up and cooked it covered over medium heat until the onions and mushrooms became soft. I then added the 2 tbsp flour and mixed it into the juices and cooked for a couple mins.
I added 1 1/4 cups water, 1/4 cup wine, and 2 tsp beef base and the badia and let it simmer on med-low while I prepared the pasta. This is enough sauce for at least 4 people and 1 lb of pasta.
In the original version of the recipe, you add the sour cream to the sauce just before serving (it doesn't heat well). I made enough for leftovers, so my solution is to add it to the bowl instead of to the sauce!
I served the pasta, then spooned some sauce on top...
Then mixed in a spoonful of sour cream, and it was fresh and tasty.
Jorge told me that he wished I would let him be a glutton. I take that as a compliment. Anyway, this was pretty easy, and I'd definitely make it this way again.