Spaghetti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 c. olive oil
1/4 c. butter
1 1/4 c. onions, chopped
1 package fresh sliced mushrooms
1 1/2 lbs. ground chuck
3 garlic cloves, minced
4 tbsp. parsley, chopped
Salt and pepper to taste
1 c. Chianti or burgundy (can finish the bottle when dinner is served)
1 large can stewed tomatoes
2 small cans tomato paste
2 small cans tomato sauce
1 quart tomato juice (or more, up to 1 1/2 quarts. You can use part water or broth)
2 tsp. oregano
Other herbs to taste: thyme, rosemary, red pepper flakes, bay leaf
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Directions: |
Directions:Brown the meat and drain if necessary. Saute the onions and mushrooms in the butter and olive oil. Add the meat, then all the other ingredients. Cook for about an hour, but allow to age in the fridge for another 24 hours so the flavors can mingle. Serve with freshly grated parmesan, salad, garlic bread, and the rest of the wine bottle. |
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Personal
Notes: |
Personal
Notes: This was one of Polly's everyday recipes, frequent fare when we were growing up. When Sandy left home he asked to take the recipe with him, which speaks to its loveliness! Note: Polly's garlic bread was something to behold: a fresh Italian loaf thickly sliced on the diagonal, both sides of each slice slathered with softened butter that had been mixed with minced garlic, heated in the oven to piping hot. It required a tight seal of foil to prevent all that butter from escaping.
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