Spaghetti before Labor Day
1 tsp. salt
1/4 tsp. (a few twists of the pepper mill)
of fresh ground pepper
1/2 cup bread crumbs
a few sprigs chopped of
parsley
rosemary
oregano
chives and basil
one onion chopped
(save some for sauce)
2 lbs. of ground round
mix with a little beer your husband
is drinking ..just a touch
(i am drinking some rum
and coke...see note*)
and add one egg.
Mix well with fingers or wooden spoon
make into little balls and drop into
hot oil, about a couple of tbsp.
and brown.
Drop into big pot you have browned a
red onion in. Add 1 28oz. can of puree
and 1 28oz. can of sauce, mix in one 6oz.
can of paste. Add chopped herbs. Mix all together.
Add a few cloves of garlic....mash with a wooden mallet
and remove outer covering, chop and add to sauce.
Add some liquid to frying pan...some soy sauce, some
rum and coke or beer .... very little liquid...just enough
to remove the browned beef bits and pour into sauce.
Let simmer for an hour stirring every 15 minutes or so.
Fill a large pot with water and add pasta of your choice.
Follow directions on box. Please use a metal pasta server
to separate pasta as it cooks, especially at first. Keep
stirring and separating...otherwise pasta will clump.
Strain, place in serving dish, add some sauce and meatballs,
sprinkle with parmesian cheese and serve with a nice salad and
some red wine.
*Bridgie and
Zack brought back some Cruzan Black Cherry Rum..
deelish.
