SHE’S A WONDERFUL COOK
Recipes are scattered all over the web and this is just another one. I like it, the folks back home like it, my friends here like it, I hope you try it and like it too.
The Sauce: in a crock pot.
1 large Italian sweet sausage, (about 1#),
1 large Italian hot and spicy sausage, (about 1#),
1# pork shoulder, (small cubes),
1 yellow onion, chopped, (not too fine),
double handful of sliced mushrooms, (the earthier the better),
2-4 cloves of garlic, (peeled & mashed),
8-10 large tomatoes, (stemmed and halved),
1 small can tomato paste,
Oregano, Basil, salt, pepper, (to taste),
water & red wine,
Quickly brown the pork shoulder in olive oil in cast iron skillet, (very hot and very quick – just the outside.) Drain on paper towels and place in crock pot on high. Squeeze sausages out of casings and mix together – crumble and brown the sausage in olive oil in a cast iron skillet. Drain on paper towels and reserve.
Prepare remaining ingredients. After 2 hours, add sausage and onion and 1/2 the tomatoes to the crock pot. After one more hour add remaining ingredients, adjust consistency with water/wine, and turn to low. Cook for 1-3 more hours, adjust seasoning and consistency with water/wine and cook with top off for last 1/2 hour to thicken.
Nothing special about cooking the pasta; spaghetti is a good excuse for this sauce, I also like it on great big shells. Cook it to your own taste and throw it on the ceiling or cut it with your tongue, or whatever – this is personal, so do it your way. Be sure to drain the pasta well and stir in some butter and olive oil while still hot. Serve immediately!
Dad’s family always drank both red and white wine with red pasta sauces. They are both fine. I like an Italian Cella Lambrusco – white. Use red if you choose, or both like Dad did.
Spinach just made it to the interior of nowhere. I jumped all over it and we have had spinach salad, steamed spinach, raw spinach, and shredded spinach pesto, (more about that another time.)
My favorite, (among favorites,) spinach salad goes like this: 1 bunch of spinach, 5-6 mushrooms, 5-6 pieces of bacon, 2 cloves of garlic, 1-2 tablespoons olive oil, juice of half a lemon, 1-2 tablespoon balsamic vinegar, Salt, black pepper. Cut the bacon thin, and thinly slice the garlic and mushrooms. Fry bacon and garlic in olive oil on low heat until the bacon becomes crispy, add mushrooms at the very end. Toss in the vinegar and then turn off the gas. Pour the bacon & mushrooms onto the spinach and mix well. Season it with salt and black pepper and lemon juice.
There’s a gentle drizzle outside, I’m going to run around town, have some breakfast and then go fishing. Mom’s going to clean up and pack.