Pasta To Die For

Simmering sauce

Seems like it’s time for another food post, so let me introduce you to “Pasta To Die For.”

I made this the other day (all day) for Trent’s birthday.  It went with our mobster theme. We had The Godfather movies on all weekend, which means Trent still hasn’t seen one in its entirety and I bounced around the house doing chores and quoting it: “It’s a Sicilian message: Luca Brasi sleeps with the fishes” “Leave the gun. Take the cannolis.”

When the scene with Clemenza cooking the sauce came on, I pointed it out: “That’s how I’m making it–right there.”

“Heh, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs; heh…? And a little bit o’ wine. An’ a little bit o’ sugar, and that’s my trick.”

To be more specific, though, here’s what I used to make enough for 15 people for dinner:

• 1 lb. ground beef
• 1 lb. ground Italian sausage (not everyone like big chunks of sausage in their sauce)
• 2 x 6 oz. cans tomato paste
• 12 oz. water
• 2 x 24 oz. cans tomatoes pureed
• 6-10 cloves garlic, minced
• 2 x pinch of fresh oregano, chopped
• 2 x handful of fresh basil (freeze dried because that’s all our store had), chopped
• 2 x pinch garlic powder
• 2 x pinch onion powder
• 4 tbsp granulated sugar
• salt & pepper (to taste)

From there, I followed along with Clemenza. It’s pretty easy to do:

• Sautee garlic
• Add in meat and brown, season w/ salt and pepper
• Pour in tomato paste, puree, water, and all the seasoning
• Stir to mix it all up
• Let it simmer–the longer the better (our simmered for HOURS–pretty much all day).
• Pour over pasta and say YUM!

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