• Spaghetti Mix

    From Dave Drum@1:18/200 to Ruth Hanschka on Sunday, March 03, 2019 07:30:02
    RUTH HANSCHKA wrote to DAVE DRUM <=-

    Look near the bottled/jarred spices. I commonly see McCormicks
    and French's in 1.25 oz packets. Or you can bundle your own.

    I saw it a few times years ago, but we probably have too many
    real Italians around for that sort of thing to sell well enough
    to stay on the shelf.

    You're probably not looking for it then. One of our bedroom

    Didn't even think of it today.

    communities is (Riverton) known as "Dago Alley" by its 70%+ Italian
    heritage residents. I know it's carried at their local stupormarkup

    It's only about 30% here, depending on the town.

    Is your 30% real Italians or Americans of Italian ancestry? I think
    Riverton may have six or seven born in Italy Italians. The rest just
    claim Italian forebears.

    (the McCormick) because I've had occasion to shop there. They also
    do a good business in Prego, Bertolli, Newman's Own, even Emeril's.
    Also local/regional names like Lonzerotti's and Onofrio's (my
    favourite).

    The local guys make the good stuff. One called Frank's, bottled
    locally, came in mason jars up until a year or two ago. That's how
    you knew it was the real deal.

    Or so they wanted you to think. Sometimes that "rustic" look is just
    clever marketing. In the case of the locals I mentioned - I know the
    guy who has the Onofrio's made to his recipes. And I've eaten in his restaurant. I don't have a personal relationship with the Lonzerotti
    family - but, I've eaten in their restaurant in a converted railway
    station.

    Darned few people do - or have time to do - scratch cooking of red
    gravy these days. But there are ways to make it taste "home-made"
    (a VERY elastic term).

    Not much helps some of them, but even the junk can taste OK if messed
    with a bit.

    I can even make Hunt's 'spaghetti' sauce taste acceptable. It's not at
    all difficult.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Italian Bone Sauce
    Categories: Beef, Vegetables, Herbs, Pasta
    Yield: 6 Servings

    MMMMM---------------------------SAUCE--------------------------------
    2 lb Veal shanks; in 3"-4"
    - lengths
    1 tb Olive oil
    1 sm Onion; chopped
    1 sm Carrot; peeled, fine chopped
    2 Ribs celery; fine chopped
    30 oz Can Italian crushed plum
    - tomatoes in puree
    1 c Chicken broth
    1 tb Chopped fresh rosemary
    +=OR=+
    1 ts Dried rosemary
    3/4 ts Salt
    1/4 ts Pepper
    ds Nutmeg
    1 Turkish bay leaf
    Cooked sausage and/or
    - meatballs or bracciole
    - to add to the sauce;
    - Optional

    MMMMM---------------------------PASTA--------------------------------
    1 lb Cooked rigatoni, ziti, penne
    - rigate or ziti rigate;
    - (these shapes hold the
    - sauce best)
    Fresh grated Pecorino Romano
    - or Pecorino cheese

    MMMMM-------------------------EQUIPMENT------------------------------
    1 Long handled wooden spoon
    1 Roasting pan
    1 Pasta pot
    1 Dutch oven
    Marrow bone tools
    +=OR=+
    Very narrow spoons such as
    - espresso spoons

    Preheat oven to 350++F/175++C.

    Place bones in a roasting pan and brown them in the oven
    until they lose their pink color. Drain off fat and set
    the bones aside.

    In a Dutch oven, heat the olive oil over medium heat. Add
    the vegetables and saute until they're soft, about 10
    mins.

    Add tomatoes, puree, water and rosemary. Raise heat and
    bring to a boil. Reduce to a low simmer and carefully add
    the bones. If using other meats in the sauce, add them now
    also.

    Cover and simmer over very low heat for 1 hour, stirring
    occasionally.

    Just before the end of cooking time, season with salt,
    pepper and nutmeg. Remove the bay leaf.

    Cook the pasta according to package instructions, drain it
    well. Place it in a serving bowl and toss it with some of
    the sauce to prevent it from becoming sticky. Pass the
    meat sauce around the table in a bowl or gravy boat and
    allow everyone to prepare their own bowl with sauce and
    freshly grated Italian cheese.

    Remove the meat from the sauce and place it in a separate
    serving bowl. Serve it with the pasta or as a second
    course with salad and Italian bread.

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From RUTH HANSCHKA@1:123/140 to DAVE DRUM on Monday, March 04, 2019 01:13:34
    Look near the bottled/jarred spices. I commonly see
    McCormicks
    and French's in 1.25 oz packets. Or you can bundle your own.

    I saw it a few times years ago, but we probably have too
    many
    real Italians around for that sort of thing to sell well
    enough
    to stay on the shelf.

    You're probably not looking for it then. One of our bedroom

    Didn't even think of it today.

    Checked today and I was right - the only "close" store that stocks it
    is a Wal-Mart and I won't walk in their door for a lot of reasons.

    communities is (Riverton) known as "Dago Alley" by its 70%+
    Italian
    heritage residents. I know it's carried at their local
    stupormarkup

    It's only about 30% here, depending on the town.

    Is your 30% real Italians or Americans of Italian ancestry? I think
    Riverton may have six or seven born in Italy Italians. The rest
    just
    claim Italian forebears.

    A mix. All of the above. We probably have more native-born Russians
    though, at least where I am.

    The local guys make the good stuff. One called Frank's,
    bottled
    locally, came in mason jars up until a year or two ago.
    That's how
    you knew it was the real deal.

    Or so they wanted you to think. Sometimes that "rustic" look is

    In this case it was - bottled about five miles from my house.

    guy who has the Onofrio's made to his recipes. And I've eaten in
    his
    restaurant. I don't have a personal relationship with the
    Lonzerotti
    family - but, I've eaten in their restaurant in a converted railway
    station.

    Sounds like a good place, and not just for the location.


    Not much helps some of them, but even the junk can taste OK if
    messed
    with a bit.

    I can even make Hunt's 'spaghetti' sauce taste acceptable. It's not
    at
    all difficult.

    The stuff in the cans is downright useful, especially for camping and
    the like. The glass can't break and it's shelf stable beyond the
    usual.
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