Meat Sauce Béchamel and Rotini with Vegetables

Psalm 104:33-35

    [33] I will sing to the LORD as long as I live;

        I will sing praise to my God while I have being. 

    [34] May my meditation be pleasing to him,

        for I rejoice in the LORD. 

    [35] Let sinners be consumed from the earth,

        and let the wicked be no more!

    Bless the LORD, O my soul!

    Praise the LORD!

8 Italian Wagyu Meatballs*

1 ear Corn, shaved off cob

1 c frozen green peas

1 Leek, diced

1/4 t Fennel seeds

1 t Olive oil

1 t Clarified butter

1/2 t salt

Cook leeks in oil/butter.

Add Meatballs and mash.

When meat is no longer pink, add veggies and salt.

Add 1/2 c Sauvignon Blanc.

Reduce.

Add veggies, cook 3 minutes then add Rotini.

Lastly add Béchamel and pasta water a little at a time until desired consistency.

Béchamel sauce

3 T butter

3 T flour

2 c milk

1/4 t nutmeg

Melt butter, add flour, when flour is incorporated add milk.

Cook until thickened.

Add 1/2 c Parmesan to finished sauce.

8 oz Rotini cooked al dente, set aside

Reserve 1 c pasta water

*Meat Balls

1 lb. 80/20 lean ground beef( I used Wagyu from Costco) 

1/8 c panko bread crumbs

1/8 c fresh cilantro, Rosemary, oregano, sweet basil, make a herb mix, diced 

1 diced shallot

1/8 c whole buttermilk

2 T double concentrated tomato paste( I used Cento)

1/4 c shaved blend, Toscano, unexpected Cheddar, and Parmesan( found at Trader Joe's) 

1/4 c mascarpone cheese( I use Trader Joe's) 

1/4 t salt

A few turns of cracked black pepper

Make into balls.