I was going to make spaghetti for the weekend but an ‘end of the world’ freezing rain storm is (literally) on the horizon, so …
And since I did not have enough spaghetti noodles (nor redred wine) I had to brave the mean little snow flakes that felt as if they were cutting my face, and get both.
Happily, all the other ingredients were already in place, and the process began.
Two cans of prepared tomato sauce (with roasted garlic). Two large onions. Two stalks of celery. Five cloves of garlic. Chop everything that is to be chopped, with no piece larger than your thumbnail. Put them into the pot of prepared sauce. Put on low heat.
Take as much lean hamburger as you think is healthy (I stop at a kilogram/two pounds). Put some of the chopped garlic and onion in a frying pan with a couple tablespoons of olive oil. Cook them up until the kitchen smells wonderful. Add the hamburger. Let it all cook as you stir them up. Stop when the meat is brown.
Add the meat to the pot. I never drain. And a half cup of whatever wine you are going to drink with the spaghetti. And two tablespoons of Parmesan cheese. Add a quarter teaspoon of sugar. Bring to a bubbling boil while stirring. Reduce heat and simmer for two hours, stirring a few times per half hour.
Pour on cooked spaghetti noodles.
Sprinkle on an outlandish amount of Parmesan cheese
Drink a glass or two of the wine.
My father, who helped liberate Italy in the Second World War, told of the time he was invited into a farmhouse to share a meal. Spaghetti sauce was simmering away in a cauldron in a fireplace. He was told that same sauce had been simmering for decades.