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Abstract

istency.After adding the tomato product, add the carrots. If you have carrots, wash them, clean them, and throw it in. If you don’t have carrots, put sugar in the gravy. The carrots and sugar help cut down the acidity of the tomatoes.As we let cook for about 15 minutes, this is when you add a dash of red wine and all the meat products you have available for flavor.I always use a package of pork neck bones. If there’s an off chance that the supermarket is out for the day, I will add pork bracciole.The neck bones, bracciole, and sausage are all for flavor, but they are a great treat after it is done cooking and is nice and tender.I let that all cook for around 30–45 minutes, and then I add the fresh basil and the salt and pepper. If you have Worcheshire sauce, this is when you add this as well.I cook this at a low simmer, for at least 6 hours, preferably 8–10.About an hour before I am ready to finish dinner, I start prepping to make the meatballs.Meatball Ingredients:80/20 ground beef A true Italian meatball has ground beef, pork, and veal in it. The easiest way to do this is to get a package of meatloaf mix at the supermarket because it has all three. 2 eggs per pound of meat breadcrumbs or day-old bread because it needs to be hard enough and able to crumble Milk olive oil onion garlic Pecorino Romano grated cheese.Meatball instructions:Crack 2 eggs per pound and whisk them in a mixing bowl. At this point, add your ground meat mixture with the onion, garlic, and grated cheese. Add breadcru

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mbs. This needs to be eyeballed because I always make sure that they aren’t mushy and hold together well. Sometimes I use half a carton of breadcrumbs, others a bit more.If you are using day-old bread, make sure to soak it in milk. Add the breadcrumbs and a dash of Worcheshire sauce, and mix. Make sure they are firm.Add a dash of salt and pepper for taste.When rolling my meatballs, I can usually get around 18–24 per pound. I use an ice cream scoop to help me.Once you grab enough with the scoop, roll them into a ball and put them on a cooking sheet that is coated with olive oil or cooking spray.There are some who throw them right into the gravy or cook them in a pot on the stove, but I haven’t perfected that yet, so I cook them in the oven for 20 minutes at 350 degrees.As the meatballs are cooking, this is when you prep the spaghetti. Boil a pot of water until it comes to a rolling boil. Add salt and olive oil to the water before adding your pasta so it doesn’t stick.Add your pasta, and after 8–10 minutes, your pasta should be ready just as the meatballs are finishing up.When the meatballs are done, throw them in the gravy for a few minutes until the pasta is done.Drain the pasta and enjoy your spaghetti and meatballs.I grew up having Sunday dinners at my grandmother’s house. Since she died, that hasn’t happened, but I still like to carry on one of her traditions all these years later.Thank you to <a href="undefined">Mrs. K</a> for the prompt!Mangia! I love you all!</article></body>

That’s Amore

A cooking tradition that makes me go Mmmmmmmmmmmmmmmm

There are many different ways that everyone shows their passion or creativity. One of the ways that I like to show my passion and creativity is by cooking. It has been a passion of mine since I was young. I have watched the Food Network and experimented with recipes since I was in middle school.

One thing about me though, is that I am Italian. One of my favorite meals to make every week is spaghetti and meatballs with a huge pot of gravy.

Making gravy is not hard at all, and neither is making spaghetti and meatballs, but perfect, it takes time. I will detail how I make gravy every week.

Gravy (Tomato Sauce) Ingredients:

olive oil diced or chopped onion garlic 6 can of tomato product Worcheshire Sauce Red Wine Fresh basil Carrots or Sugar pork neck bones Italian sausage or pork braciole Salt and pepper

Gravy Instructions:

Before starting your pot of gravy, coat the pot with olive oil. After the oil has a nice temperature, add your diced or chopped onions with the garlic.

Cook this at a low simmer until the onions start to appear clear or translucent.

Once they are clear, add your tomato product.

I like to use Cento or Tuttorosso. When I make gravy, I get crushed tomatoes and at least one can of tomato puree. This will give it a nice consistency.

After adding the tomato product, add the carrots. If you have carrots, wash them, clean them, and throw it in. If you don’t have carrots, put sugar in the gravy. The carrots and sugar help cut down the acidity of the tomatoes.

As we let cook for about 15 minutes, this is when you add a dash of red wine and all the meat products you have available for flavor.

I always use a package of pork neck bones. If there’s an off chance that the supermarket is out for the day, I will add pork bracciole.

The neck bones, bracciole, and sausage are all for flavor, but they are a great treat after it is done cooking and is nice and tender.

I let that all cook for around 30–45 minutes, and then I add the fresh basil and the salt and pepper. If you have Worcheshire sauce, this is when you add this as well.

I cook this at a low simmer, for at least 6 hours, preferably 8–10.

About an hour before I am ready to finish dinner, I start prepping to make the meatballs.

Meatball Ingredients:

80/20 ground beef A true Italian meatball has ground beef, pork, and veal in it. The easiest way to do this is to get a package of meatloaf mix at the supermarket because it has all three. 2 eggs per pound of meat breadcrumbs or day-old bread because it needs to be hard enough and able to crumble Milk olive oil onion garlic Pecorino Romano grated cheese.

Meatball instructions:

Crack 2 eggs per pound and whisk them in a mixing bowl. At this point, add your ground meat mixture with the onion, garlic, and grated cheese. Add breadcrumbs. This needs to be eyeballed because I always make sure that they aren’t mushy and hold together well. Sometimes I use half a carton of breadcrumbs, others a bit more.

If you are using day-old bread, make sure to soak it in milk. Add the breadcrumbs and a dash of Worcheshire sauce, and mix. Make sure they are firm.

Add a dash of salt and pepper for taste.

When rolling my meatballs, I can usually get around 18–24 per pound. I use an ice cream scoop to help me.

Once you grab enough with the scoop, roll them into a ball and put them on a cooking sheet that is coated with olive oil or cooking spray.

There are some who throw them right into the gravy or cook them in a pot on the stove, but I haven’t perfected that yet, so I cook them in the oven for 20 minutes at 350 degrees.

As the meatballs are cooking, this is when you prep the spaghetti. Boil a pot of water until it comes to a rolling boil. Add salt and olive oil to the water before adding your pasta so it doesn’t stick.

Add your pasta, and after 8–10 minutes, your pasta should be ready just as the meatballs are finishing up.

When the meatballs are done, throw them in the gravy for a few minutes until the pasta is done.

Drain the pasta and enjoy your spaghetti and meatballs.

I grew up having Sunday dinners at my grandmother’s house. Since she died, that hasn’t happened, but I still like to carry on one of her traditions all these years later.

Thank you to Mrs. K for the prompt!

Mangia! I love you all!