What is Spaghetti ?

 

Spaghetti is pasta in slender, solid, rod form, or in elbow form of Italian origin. Like the other pastas – macaroni and noodles – spaghetti is made from a flour and wheat dough. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour

A sauce is (like dressing does for a salad) a “thickened liquid that is used to moisten and flavor a dish of food”. Spaghetti sauce, then, is a sauce used to flavor spaghetti noodles, and keep them moist. Sauces may be either light, medium or heavy depending upon ingredients and cooking. The best spaghetti sauce ever is a marinara sauce made from Roma tomatoes. The best spaghetti sauce consists of only fresh ingredients and starts with the tomatoes.

Now, spaghetti usually refers to spaghetti and sauce. This is popular family fare because it is filling, low in cost and when purchased ready prepared, is a time and work saver. However, there are many variations on spaghetti, and given fancy toppings, it becomes a far cry from mother’s favorite washday special.

Ingredient

• 2 tbsp. olive oil
• 2 lb. sausage or ground pork
• 12 cloves garlic (or to taste)
• 2 large sweet Spanish or red onions
• 1 1/2 tsp. oregano
• 1/4 tsp. marjoram
• 2 bay leaves
• 2 tbsp. fresh basil, minced
• 1/4 tsp. thyme
• salt and pepper, to taste
• 1 lb. mushrooms
• 1/2 c. grated carrots (optional)
• 2 bell peppers, chopped and seeded
• 1 small (not too hot) hot pepper, left whole
• 2 tbsp. Parmesan cheese, grated
• 72 oz. tomato sauce
• 1 1/2 cups Marsala or sweet wine
• 1 tbsp. balsamic vinegar
  fresh parsley
•  

Dice onion and garlic. Sauté onion in the bottom of a large pot in the olive oil. When onion is clear, add the garlic and cook until very lightly colored

Stir in the can of tomato puree. Fill the empty can with water and add to pot. Add can of tomato paste, fill can with water, stirring with a spoon to mix all remaining paste into the water; add to pot.

Add onions, green peppers, and finally garlic. Add herbs and stir until onions get soft and garlic is a light golden brown (do not allow garlic to get too dark or it will be burned and bitter).

Sprinkle with Parmesan cheese, that may be tossed into the sauce

Cover pot and let it simmer for an hour, but do not allow to boil. Add wine and balsamic vinegar about 40 minutes into the cooking (about 20 minutes before serving). Immediately reduce heat to a simmer, cover and cook over lowest heat until ready to serve.

Meat may be added. If you like a sweet sauce, sweeten the sauce with a pinch of sugar or honey, or sweet wine. Taste and adjust seasonings adding salt and pepper, if needed.

Now, enjoy it