None of you will have the time or patience to try this recipe but you will at least know where the bulk of my freshherbs and spices have gone for the last 40 years.
- Italian Spagetti sauce ( Palombo style.)
Take 2 lbs of ground beef. Not ground lard.
When it is still between freezing and thawed roll it out into a big circle about 1/2” thick.
Sautee to brown -1/2 lb spanish onion cut into small dices about 1/8” each.
Sautee to brown 6 real garlic cloves finely chopped.
Sprinkle this mix over the meat.
Crush or sprinkle 2 full tablespoons of basil leaves
Crush or sprinkle 1 full tablespoons of rosemary needles
Crush or sprinkle 1 full tablespoons of oregano leaves
Fold the meat in 2 and roll it out one more time.
Do not add salt!
Depending on how you like you meat balls select a suitable glass or egg cup
Start cutting out your meat balls and roling them into balls then dumping them in brown flour.
From there, place the in a heated fry pan and try to brown them on all sides.
I some times need some oil to start
From the fry pan keep them in a 18 to 20 liter pot and keep them there until the last one is cooked up.
Now the sauce:
ADD *
2 -40 oz cans of tomatoes – not crushed. ( the salt is in these like it or not)
4- 6 oz cans of tomato paste and 6 cans of water.
1 whole white onion the size of a mans fists delicately sliced.
2- tablespoons of white flour mixed into a cup of water.
-1/2 a good stalk of celery.
1-tbls brown sugar.
1/2 tsp cinnamon.
5 -2 to 3 inch leaves of Sage or 1 tsp powdered.
Enough oregano to cover a loonie in your palm.
Simmer on low heat for 5 hours.
Never let it boil.
In the last minutes add fresh parsley, Basil leaves, Celery and 4 ounces of a good red wine.
Simmer another 5 minutes and serve with your favorite pasta.
Parmesan Origiano has additonal salt so let your taste buds decide if you need more at the table.
Some rip apart bread and a good red wine = heaven.
-- I want to believe in a lot of things but, in the meantime I have to deal with the truth
