by Brigitta Sanchez-O’Brien
Arlusi! With JPCatholic students returning from their spring adventures in Italy, Italian resident Paul Campa shares his favorite recipe for spaghetti with ragú sauce.
- The Boys. This is a key ingredient for both preparing and consuming the dish. This meal cannot be cooked alone and loses flavor when not in the company of the boys.
- 3 garlic cloves
- 1 jalapeño pepper
- table salt
- olive oil
- 1 can of plain tomato sauce
- pasta of choice
- 1 pound of 93% beef
- seasoning salt
- bread of choice
- Gather the boys and inform them of your plan to break bread as one family that evening.
- Cover the bottom of a large pot with a thin layer of olive oil.
- Throw in the chopped jalapeños and chopped garlic.
- Turn up the heat. After a couple of minutes, the garlic and jalapeños will turn golden brown.
- Immediately add in the ragú sauce.
- Stir, then take out the garlic as the sauce is brought to a boil.
- Once brought to a boil, lower to a simmer.
- Let simmer for three to four hours.
- Optional: Add sugar to sweeten the sauce as the flavor starts to develop. Pour in some water so it does not completely dehydrate.
- Stir occasionally, checking the flavor.
- When the sauce is to the preferred taste, cook the ground beef separately.
- Season with seasoning salt.
- Cook the spaghetti.
- Option: Add a pinch of salt to the water.
- Mix the cooked beef in with the sauce, then stir.
- Pour the sauce over a plate of spaghetti, garnish with some parmesan cheese, and a slice of your choice of bread.
- Eat with the boys, and remember that these are the good ol’ days!