Basil, Gorganzola Cream Sauce

The other night I had a bunch of fresh basil in the fridge and it was "burning a whole in my pocket".  I also had sausage and hamburger thawed out.  So I decided to see if I could make a passable cream sauce with the basil and some gorgonzola cheese.  (A few weeks ago, Doug and I ate at a restaurant here in Salt Lake City called Confetti's.  We had two dishes with their gorgonzola cream sauce and it was to die for!)

Here's what I used (measurements are approximate.  I don't really measure anything):

2 lbs ground meat (I used 1/2 sausage and 1/2 hamburger)
4 - 6 c cooked pasta
1 c cream
1/2 c gorgonzola cheese
1/2 c shredded parmesan cheese (or whatever you like)
1/2 c fresh basil
salt and pepper
1/2 - 1 c chicken stock
1 onion, diced
olive oil


Brown meat and cook pasta as set aside.
Saute' onion in olive oil until soft.  Add chicken stock and cream and simmer about 3-5 minutes.  Season with salt and pepper at any point.  Add cheeses.  Stir and simmer until melted.  Add basil and simmer 2 minutes.
Mix sauce with meat and pasta.  Heat thoroughly