Three Chefs Spaghetti
How Many, Is Too Many Cooks In The Kitchen?
I'm sure you've heard the saying "too many cooks in the kitchen". The insinuation is that there must be a game plan or general agreement for things to run smoothly in the kitchen. Well it was about thirty years ago, that the "too many cooks in the kitchen" theory got set on it's ear by the creation of the best tasting spaghetti that I have ever tasted!
Three Heads Are Better Than One! It was a monumental occasion! First my Father, Uncle and Grandfather, who all lived in different countries were staying at our home in Georgia. It was the first time they were together in over ten years. Secondly, they decided to make home made spaghetti.You could see the dark clouds forming on the horizon as they came back from the grocery and started laying out their plans on meal preparation! My Uncle insisted on using green pepper, of which my Dad was not a fan! My Dad wanted to use ground pork, which my Grandfather didn't like! My Grandfather's contribution was Italian brats, which really didn't go over very well with either son! So after more than a little bickering, all three started cooking and adding their own twist on the meal. When the smoke settled all three had to admit that the resulting dish was better than their own version!
Great taste of Meat balls without the hassle! I have recreated that dish from the best of my recollection. When you serve it to your family or friends they will think that the Italian brats are meat balls! The secret to cooking this spaghetti is to simmer the sauce while cooking the vegetables and meat in three separate and distinct stages. The three stages allow for proper browning of the meat and draining of the fat and allows you to cook the green pepper well before adding the onion, so that it's taste is mild and doesn't over power the dish!
Ingredients
4 Italian sausage brats (mild) sliced
3/4 lb. ground pork sausage
3/4 lb. ground beef
1 large onion chopped
1 large green pepper chopped
11/8 tsp. salt
2/3 tsp. pepper
1-28 oz. can tomato puree
1-28 oz. can crushed tomatoes
1/4 cup White Zinfandel wine
1 crushed bay leaf
1/4 tsp. oregano
1 tsp.garlic salt
1 tsp.Italian seasoning
1 cup sliced mushrooms
1 tbs. minced garlic
5 Tbs. olive oil
1 lb. spaghetti pasta noodels
Directions
Begin by putting tomato sauce and crushed tomatoes in a large pot, add 1tsp. salt, 1/2 tsp. pepper. Add 1/4 cup wine, 1/4 tsp. oregano, 1tsp. garlic salt and 1 tsp. Italian seasoning Then set the stove to simmer and place a lid on the pot. It should simmer at least 1 hr before it will be ready. Stir every 5-8 minutes.
In 3 table spoons olive oil, saute the chopped green pepper after about 2 minutes add the chopped onions, when the onions become transparent add the minced garlic and the sliced mushrooms. Cook until the mushrooms are slightly brown, then add entire mixture to the tomato pot to simmer.
In 1 tbs. olive oil brown ground beef and ground pork. Add 1/8 tsp. salt and 1/8 tsp. pepper, drain off fat and add to tomato sauce pot to simmer,
In 1 tbs. olive oil brown Italian sausage brats sliced, drain off fat and add to the tomato sauce pot to simmer.
After about 1 hour simmer time check sauce, if ready let stand 10 minutes before serving!
Directions for pasta
Bring 5 quarts of water to a boil, add 1 Tbs. salt. Add pasta and stir occasionally for 10-12 minutes uncovered. Drain and serve.
Directions for garlic bread
Cut a French loaf of bread diagonally in about 2 in wide pieces. Butter well on one side, sprinkle garlic salt on the butter, then sprinkle parsley flakes. Place on a cookie sheet and bake at 350 for 10-15 minutes or until brown.
Other Nifty@50 recipes
Chicken and Cheese Enchilada Casserole
Classic Cuban Sandwich & Black Bean Soup
Red Beans and Rice Puerto Rican Style
Cuban Ham & Egg Melt Breakfast Sandwich
