I Wish I Could Live in Italy

I do! I absolutely LOVE Italian cuisine. I love everything about it. I’m making spaghetti right now and I typically only use ground beef but this time I’m throwing in some sweet Italian sausage. Spaghetti is one of my all time favorite dishes. Who doesn’t like Italian food? Think about the cheese, pasta, Italian herbs, and don’t forget the wine! I only know of a few people that don’t eat it because they have an allergy or an intolerance.

Thanks to my mom, my godmother, and my cousin Leslie, I have my own recipe. I start with browning 1 pound of ground beef (93/7 for the healthy folks or drain the 80/20) and approximately 3-4 ounces of Italian sausage. I set that aside and saute 1 green bell pepper and 1 purple onion that has been diced small. Once the onion has cooked to a medium transparency, I begin to add the rest of the ingredients. I add a 48 ounce can of tomato sauce, and 2 tablespoons of tomato paste. My spices consist of a methodical blend of “I can’t tell you!” and a dash of “That’s a secret!” and just a tiny bit of “Yea…nice try”. Honestly, spaghetti is a fun dish to create because there are so many variations. My godmother’s recipe contains fresh sweet basil. Some recipes concentrate on pasta or tomato or meat. Common Italian spices are basil, thyme, oregano, parsley and even rosemary. I like to put a little of everything and don’t forget the one of the best ingredients to ever be discovered: garlic. I throw in a couple of tablespoons but can always be decreased or increased in amount depending on your preferences.

Once your spaghetti reaches a boiling point, reduce to simmer and cover just enough to leave a little breathing room. Your cooking time can vary as well. I like my ingredients to marry at the one hour point but I’ve also cooked it for two hours. It all depends on your schedule and preferences.

Pasta comes next. I like angel hair but the sky is the limit on which type you use. Top with parmesan cheese and fresh chives or parsley and enjoy!

Thanks for reading!

D

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