Melchiorra’s Spaghetti

Here is one of the new recipes that will be appearing in the third edition of Flavored with Love.
Melchiorra’s Spaghetti Sauce

Brown:
Large pieces of lamb (the size a little larger than a fist)
Large pieces of beef (can use neck bones, or joints)
Large pieces of vealOlive oil
Parsley
Oregano
Garlic (fresh)
Celery
Onions
Other - like mushrooms

Squeeze fresh whole tomatoes (can be from cans) in a bowl.

Add to a pan (with the tomatoes):
1 (or how many you think is necessary) can of tomato sauce
1can of tomato paste

Simmer on low for 2 to 3 hours. Stir frequently so that the sauce does not char on the bottom.

Remove meat from sauce and place in a separate dish.

Spaghetti
Boil a pan of water (how much depends on how many are being served), and add olive oil while boiling and some salt (taste water to see if not too salty).

Add spaghetti, either whole or halved, into the water

Sample the spaghetti after about 10 to 15 minutes:
CAUTION: don't make too SOFT! (Spaghetti is eaten the best when it's al dente—a little hard.)

Remove water through colander, add spaghetti to a pan (without sauce), add some olive oil (to prevent sticking), and mix.

With the sauce and spaghetti made, you are now ready to serve.

Paul Urso’s Notes
1. You can replace the lamb, beef, and veal with pieces of chicken (or fowls) if you want chicken tomato sauce.
2. If you want Marinara sauce - do not use meat of any kind.
3. If you want meatballs, take some chopped meat (of any kind) brown the meatballs in a frying pan with olive oil and add to the sauce above while simmering.

Mary Lou, this is my mother’s. ,Melchiorra Garufi Urso (of course she's deceased) was a peasant woman from the mountains of Fiumedinisi, Sicily, born in 1886. She was named after one of the Magi. There was no one better than my Mom.

The making is in the SAUCE. It takes a while for the sauce, but you can make a whole bunch. It seems to last forever. You can even freeze it, and it never loses its taste. Spaghetti is quick and easy to make.

Mom was an illiterate Italian peasant woman, and when she cooked she never used a book (couldn't read), and heated the pot so long, put in a pinch of this and a pinch of that, broiled, baked, grilled, and NEVER fried.

She was extremely bright even though she never went to school. She did all the grocery shopping, and, although some of those smart aleck Italians in Brooklyn tried to cheat her. THEY NEVER COULD! God bless you.

Mary Lou’s Note
Paul Urso, PhD, is a sweet, gorgeous man, who looks like Tony Bennett. He has published over 100 articles in scientific publications, and he also has published several poems of literary merit.

This recipe does not include specific amounts. There is no way to tell you exactly how much of each ingredient to include. You will have to taste it and work at it.

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