Pasta The May WayRecipe by Chef Heidi Fink

Directions

1. Combine sausage, pork and egg in bowl. Mix thoroughly. Shape into meatballs. We prefer them to be very small but any size will do.
2. Heat a large skillet over medium heat. Add meatballs to the pan and cook untiol done, about 5 minutes for small meatballs, or 10 minutes for larger meatballs. Set pan aside.
3. Roughly chop all vegetables. Warm the olive oil in large pot over medium heat. Add vegetables to pot and cook until slightly softened. This will take about 10 minutes depending on how large they were chopped.
4. Reduce to medium-low heat and add in garlic, salt and pepper and oregano. Partially cover and simmer for 15 minutes.
5. Remove from heat and carefully add to blender. Blend until very smooth. Transfer back to pot and add in the parmesan cheese rind and cooked meatballs. For extra flavor you can also add in some of the drippings from the pan the meatballs were cooked in.
6. Continue to simmer adding in chicken broth if required to thin out the sauce to your liking.
7. Meanwhile, bring large pot of salted water to a boil. Add pasta, stirring well, and cook until al dente, about 8 minutes.
8. Drain pasta. Top pasta with sauce and garnish with parmesan cheese. Enjoy!