On the farm Thursday was spaghetti day.
Today the Old Farmers Daughter is cooking Spaghetti,
so it seemed a good place to start the "recipe book".
The Old Farmer's Wife's technique, slightly updated from home canned
to store bought tomatoes, also a couple cans
as opposed to 3-4 quarts home canned tomatoes and puree.
good brand without to many
stem end pieces or skin in it
2 cans tomato paste
12 fennel seeds, ok...more or less!
1/2 tsp oregano
1/2 tsp basil
1/3 cup sugar
A couple halved garlic cloves
This is a good start....will smell great simmering as low as you can set it, stir everytime you pass thru the kitchen, hopefully at least every 15 mins! The Old Farmers Wife was working around the house so passed through the kitchen often. Don't worry....
see note 1*
A couple hours before supper it's time to do the meatballs and sausage.
Take 1 pound of hamburger
Add 1/2 cup bread crumbs
1/4 cup parmesan cheese
Few shakes of mixed Italian
seasoning
Some minced or diced onion
Salt/pepper to taste
1 egg
Mix well, form balls to preferred size, fry or bake, then add to sauce.
And the Sausage, cut mild or hot to 3-4" lengths
Saute until done. Prick in several places to release the grease. Some modern sausage is so fat free you might want to add a bit of oil to pan, it will cook better.
Add to sauce
NOW the magic
Add diced onion (1/2 to a whole depending on onion and batch size)
to the sausage drippings and saute.
When tender add a couple scoops of the sauce, drain excess grease if any.
Stir up the sausage flavor into that bit of sauce and add to the pot!
Adjust seasonings, maybe a shake of Italian seasonings.
Maybe a shake of red pepper flakes, careful, very spicy!
The Old Farmer used to shake a bit on his plate.
A tsp. of salt...While it continues to simmer cook your pasta.
Then enjoy.
*1 - if sauce is to thin you can let simmer longer or you can cheat
and thicken with cornstarch.
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