Dear Readers,
For years my mother prepared the most delicious spaghetti and meat sauce that filled the kitchen with tantalizing aroma. I came home from school and there was the pot, the only pot used for that purpose. Mom was not Italian but rather from Philadelphia where she led an impoverished childhood. Spaghetti was a staple that would last for several days and got more delicious by the day. The pasta in the 1940s and 50s was dry and packaged in long boxes. Fresh pasta was not on the supermarket shelves at that time.
It's a pleasure sharing this recipe with you with the hope that you and your family will enjoy it as we did growing up.
1 box of Spaghettini (extra thin pasta)
1 can of tomato paste
1 large can of tomato sauce
1 large can of peeled tomatoes
1 medium can of chopped mushrooms
2 bay leaves
4 garlic cloves chopped - 4 sections from the head
1/4 cup of olive oil
1 lb. of chopped sirloin
1 large onion chopped
6 beef marrow bones
2 large Polish sausages cut up
This sauce will be thick and meaty which is what you want for a winter's meal.
Follow the directions on the box of pasta cooking it as you like either firm or soft.
Saute the sausages for a few minutes in the oil until the meat oozes juices and begin to brown. Add the garlic cloves, sirloin, onion and saute on a medium flame with the sausages for 8 minutes stirring a few times. Add the marrow bones laying them across the meat mixture. Add the rest of the ingredients. Add salt and pepper to taste. I use the seasoned pepper and seasoned salt. Cook the meat sauce on low for 1 1/2 hours to blend the flavors. This is a simple meal to prepare and the aroma will drive you wild.
Serve hot garlic bread and a green salad with the pasta with Parmesan or Romano cheese.
I'll be thinking of you!
Best, Denny
