There are art forms…here…on Earth…among men. One of them is cooking good stuff…like spaghetti. Mine is pretty good, so I am sharing.
Now I will list this stuff off to you so you know what I am doing to yield food that usually makes me a popular guy of the evening on Spaghetti Night in TonyTown.
16-32oz of Barilla Spaghetti No.5 or De Cecco Spaghetti No.11 <- The best!!!! (Always go for al dente!!!!)
1 12oz Can of tomato sauce
1 12oz can of diced tomatoes
1 12oz can of stewed tomatoes
1 12oz can of tomato paste
1 14oz-15oz can of whole tomatoes
(Can you see where this is going? Its enough sauce to feed an army!!)
1 Whole fresh white onion – diced
2 bell peppers – diced, no seeds unless you’re weirder than me and like them
16oz of whole mushrooms
1/2 cup of chopped green onions
6oz Pinot Noire
The following seasons are used, but it’s up to the cook as to the amounts, as some people will NOT like my amounts.
Rosemary: 1-2 tablespoons
Thyme: 1 tablespoons
Sage: 1 tablespoon
Oregano: 2-4 tablespoons
Basil: 1-2 tablespoons
Garlic: At least 6 toes. Minced.
If available, use 2-4lbs if fresh Italian sausage for the meatballs, I prefer the spiciest I can get my hands on. Roll into balls ~1.5″ in diameter.
Tempo per preparare la festa …
All this is in order…
Preheat oven to 400 degrees Fahrenheit.
Time to make: 1hr
The sauce is the easiest part, but also takes the longest. Modify to your desires, as I am very big on not overcooking the sauce. Set your sauce pot/pan on Med-low flame (same on electric) and open all the tomato cans listed above and pour them in. Immediately add the white onion, bell peppers, and green onions. Also add the Rosemary, Thyme, Sage, Oregano, and minced garlic. We’re going to add the mushrooms in later.
Now, with saucepan #2, take those whole mushrooms and mix them together with 2 cups water, 6oz Pinot Noire, 2 tbsp olive oil, 1tbsp black pepper, 1tbsp basil, and 1tbsp of oregano. Leave on medium heat and stir occasionally, when simmered, add the meatballs and warm them up and steep them until they are no longer red in color, the entire batch shouldn’t take more than 20 minutes…if you need to increase heat accordingly.
Very easy, boil pasta al dente. The best temperatures and instructions tend to be on the package you’re buying. If the instructions don’t tell you they are al dente, keep an eye on the paste about 75% of the way into cooking the pasta and you’ll find the right texture easily.
Take the prepped meatballs now slightly cooked and place them on a non-stick cookie sheet and place in oven, cook until browned (usually ~25-35 minutes the way I like them). Take the mushrooms and drop them in the pasta sauce, which should be pretty warm now and cooking rather tastily.
Extras you don’t want to forget!
I Prefer big honkin’ loaves of crusty bread slices in half, each half spread generously with butter, garlic, and basil. Broil to desired crispiness 😉 I know there are a lot better recipes for garlic bread but most of them call for turning the spread into a very oily batter/spread and it’s a personal preference not to 😉
I will usually chop up a head of romaine lettuce and throw it in a bowl and top with baby roma tomatoes, shredded Colby-jack, chopped purple onions, and garlic croutons. I am a big balsamic vinaigrette fan, but most people actually like Parmesan vinaigrettes more.