My favorite pasta is probably not a classic, except to me.
Sauce:
15 oz. crushed tomatoes
6 oz. tomato paste
1/2 tsp. dried oregano (stronger flavor than fresh)
1 tsp. fresh basil
1/4 tsp crushed rosemary
1/4 tsp. powdered thyme
3 cloves garlic, minced
1/2 onion, coarsely chopped
1 lx sliced cremini mushrooms (sauteed in butter until very lightly browned
Meatballs
1 lb. ground beef
1/2 lb. bulk chudagi sausage
1 egg
1/2 cup dried bread crumbs
1/2 cup grated Parmigiano Regiano
1/2 onion, fine dice
1/4 cup milk
2 tbs. black truffle oil
1 tsp. basil
1/2 tsp. oregano
1 tbs. coarse grind black pepper
Heat 2 tbs extra virgin olive oil, until fragrant, in a 2 quart (or larger) sauce pot. Sweat the onions in the hot oil until tender. Combine the remaining sauce ingredients in the sauce pot, turn temperature to lowest setting and and let simmer for 40 minutes. Taste, and correct the seasoning. Remove to a glass or SS bowl and refrigerate overnight.
While the sauce is simmering, combine the meatball ingredients in a bowl. Use a small ice cream scoop, or your hands to form 1/2 inch meatballs. Place in a shallow, wide pan with 1/4 cup of water. Cover and simmer for 20 minutes. Remove the lid and brown the meatballs. Add to the sauce and let sit overnight in the fridge.
On the next day, before starting the noodles, re-heat the sauce and meatballs. Taste and correct the seasoning. Reduce heat to lowest setting.
Cook whole wheat spaghetti noodles until just right (about ten minutes). Drain, plate, and drizzle with truffle oil. Place sauce in a bowl to let your family members, or guests use the amount of sauce they prefer. Offer freshly grated Parmigiano Regiano, or Asiago to dress the dish.
Alternately, replace the meatballs with browned, chunky, ground beef.
Serve with salad of choice, and good, crusty bread.
Beverage for this meal, for me, has to be cold, but not ice cold, milk, preferably in a chilled glass.
Seeeeeeya; Chief Longwind of the North
Margi, you have asked a question that I find impossible to answer!
