VEAL & PROSCIUTTO POLPETTE with CREAMY POLENTA
Tomatoes, canned 2 ea., 28 oz.
Olive Oil ¼ Cup
Fresh Basil Leaves 1 Bunch
Kosher Salt 2 tsp.
1. Place the olive oil into a heavy bottom sauce pan over low heat.
2. Tear the basil leaves and stir them into the oil.
3. Add the tomatoes, salt and bring the sauce to a boil. Stir the sauce and remove it from the heat.
***The Sauce May Be Made A Day in Advance***