Archive for August, 2007

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Sneak Peek!


You can click it if you are curious!


Recipe of the Day: Our Favorite Spaghetti Sauce

My Dad LOVED spaghetti.  Loved it.  When I was a very little girl, probably 3-4 years old we would eat once a week at Papanini’s where my dad would order a Martooni (my pronunciation of Martini) and I was allowed to eat my pasta with my hands because the owner/chef thought it was just adorable.  To say I was spoiled was an understatement.  It was, however, not to say that I “misbehaved” in the manner that you might expect a spoiled, only child (at the time).  Eating with one’s hands in a fine Italian restaurant that had white linen tablecloths, might, in some circles, be considered bad behavior.  My Mom was mortified I assure you.  But Mr. Papanini (I have no idea what his real name was) would come around greet us and tie a big red and white napkin around my neck, pat my curl covered head and the feast would commence. But your usual bad toddler behavior escaped me. I  didn’t throw fits or cry for things.  There was possibly nothing to throw a fit about.  I seriously doubt  I was crossed about much.  But I have always been very grown up and didnt act “normal”. I was never much for playing with kids my own age.  I had my parents to play with and they knew the correct way to play.  But, I am getting off subject.  I wanted to give you the recipe for the BEST tomato gravy in the world.  Red sauce.  Spaghetti sauce, whatever you want to call it.  My family called it Spaghetti Sauce.  My Mom got this recipe from her Italian friend, Ceil.  You can not  have one of those “oh, I think we will have spaghetti for supper” kind of epiphanies at 4 in the afternoon and make it the same day.  Nope.  Gotta start early people.  This sauce cooks all day.



Our Favorite Spaghetti Sauce

1 small rump roast

2 cans tomato paste

4 cans tomato sauce (4 ounce)

1 medium onion diced

1/2 cup diced celery

1/2 cup diced bell pepper

8 garlic cloves cut in halves or fourths

Teaspoon each of dried marjoram, oregano, parsley

1/2 tsp ground cayenne pepper

1 bay leaf

olive oil

Cut “x”s in the roast and slip in a piece of garlic that has been dipped in ground cayenne pepper. Repeat until you have used all the 8 cloves.  In a Dutch oven, with a tight fitting lid, brown the roast on all sides in a small amount of olive oil. .  Remove roast and saute vegetables in remaining oil until tender.  Add tomato paste, 3 cans of tomato sauce, about 3 cups of water and your herbs.  Put the roast back in the Dutch oven.  Cover and cook in a 350 degree oven for about 3 hours.  Check on the roast, move it around a bit to prevent sticking.  After 3 hours, add the last can of tomato sauce, a little water if needed  and cook another 2 hours.  Serve sauce over hot, freshly prepared spaghetti with a slice of roast, a side salad and baguettes.


Seriously, if you love spaghetti, you cannot go wrong with this recipe.  It is rich and thick and sticks to the pasta, and the roast is to die for!


Okay, okay…but just a couple.


I am getting very excited about my Birthday Giveaway!  VERY.  So I have this little pile of things started. I can’t stand not telling you a little something!  Now your first hint:

  1. The box will contain a few of my favorite things.  If you read my blog regularly, you might have some ideas. 

I am trying to keep it all contained in a flat rate box…which is moot point if someone outside the US wins!  I think I am going to individually wrap each thing…makes it more of a surprise! Or surprises in this case! If you dont have your name in the jar you better get to it!  Just 6 more days! 


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