/ck/ - Food & Cooking

>>12926237
So, old norther Italian/American recipe my grandma Josephine taught me.
>in a cast iron pot
>melt butter medium low heat
>fry onion and garlic
>add teeny bit of salt to help break stuff down
>add in meat, (I like veal, Italian sassage, and pork chunks but honestly, any left over meat can go in the sauce too)
>cook till moments away from being done
>add 2 cans of Cento crushed tomatoes
>add dash of balsamic vinegar, splash of table wine, tbs of butter, two pinches each of salt and pepper, some (fresh)basil, rosemary, (smoked) paprika, and a whole can of anchovies (I know it’s scary, it’s necessary tho) and a spoon full of tomato paste
>simmer on super low all day
>about a half hour before serving add in any meatballs you made, and some oregano.
Use fresh bread to taste throughout the day. (A spoonful will be too hot and bread helps show all the little intricacies)

Sorry if it seems pompous or whatever. But that’s how you make a spaghet