that’s a spicy meatball…

Spaghetti is one of my all-time favorite dishes. It’s the one I remember cooking at a young age and to this day, continue making.

My sauce has gone through many interpretations over the years that I literally do not remember how much. I’ve started with the simple meat sauce, to adding bacon, ham, chicken, various sausages, and venison. At one point, I actually had the everything in there.

Whatever else I put in my sauce, the one constant is the sauce itself.

My sauce is prepared from scratch. I don’t use canned tomato sauce, but do use canned plum tomatoes and tomato paste. Canned tomatoes are picked at their freshest and have fuller flavors than their fresh counterparts. The paste adds a intense tomato kick and provides the necessary depth canned tomatoes lack.

The sauce is stewed for until the tomatoes have completely fallen apart. While the sauce is stewing, I prepare the meat and sautée the vegetables, usually onions, garlic, and green bell peppers. Once the tomatoes are done, I add the rest of the ingredients and simmer for another hour. My sauce ir pretty much a half-day event so I only make it on the weekends when I would have the time.

Lately, I have been making simpler sauces. Simple as in no wild and crazy meats, sausages, etc. When I am feeling exta special, I do make meatballs.

My meatballs has gone their own transmutation as well. Starting with the size of a golf ball, they grew into colossal proportions—at one time as big as a grapefruit. I’ve gone from all beef to a combination of beef, pork, and veal. Like my sauce, my meatballs have come full circle. Pun intended…

Today, my spaghetti and meatballs taste the same way I remember making them over twenty years ago. Sometimes, the simple is better.

Spaghetting with Meatballs

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