Jessica Catrow

Spaghetti

Ever since I was a kid I loved spaghetti. Spaghetti is a main course in our home. My dad being Italian/American he made us eat spaghetti once a week. Helping my dad cook spaghetti, when I was young taught me a special technique.

First I go to Smiths to buy my ingredients. I go to the fresh produce section of the store to get my mushrooms and parsley, and then I grab the extra virgin olive oil. For dry herbs I like to get basil, thyme, and oregano. The spaghetti sauce should be CLASSICO tomatoes and basil you will need two jars. One small can of tomato paste, and one small can of diced tomatoes. Then the noodles grab a thick wheat noodle. Last I head over to the meat department and grab the low fat ground beef and a mild sausage.

Second I go home and start simmering the sauce right away so the herbs can simmer there taste into the sauce. Add as much herbs as you would like for taste. Make sure you chop your parsley into small pieces. I add the two jars of spaghetti sauce, one can of paste, and one can of diced tomatoes, then simmer for twenty minutes.

Third I cook the meat. With the sausage I peel the skin off so it will mix better with the hamburger. I cook the hamburger and sausage together. Cook the meat completely. Throw the mushrooms in with the meat about eight minutes before the meat is browned. When meat is browned, drain it completely.

Fourth, I add the meat and mushrooms to the sauce. Continue simmering for ten-fifteen minutes, covered. Always taste your sauce and see if you need to add any other seasonings.

Fifth, while the sauce is simmering start your noodles. I fill a large pot about 2/3 of the way with water. Add two tablespoons of olive oil. Cook on high until the water boils. Then add your noodles. Cook about eight minutes, until el dente. Then drain your noodles.

You now have a delicious spaghetti meal for you and your family. I hope you enjoy my family’s recipe as much as we do.