“No old boyfriends to check out?”
Fleeting thoughts of a dark haired boy whose smile turned her legs to limp noodles flashed through her mind. She turned and stirred the spaghetti sauce simmering on the six burner stove, the newest acquisition in her ongoing kitchen remodel. The smell of basil and oregano made her stomach growl. With care, she wiped a spot of sauce off the gleaming surface. “Not a one. I was the new girl in town and painfully shy. The boys didn’t know I existed.”
Josh slung his arm over her shoulders and sniffed deeply. “They didn’t know what they were missing. You’re an awesome cook and not bad looking for an old lady. Hey!” he said, jumping back after she poked him in the ribs.
“I’m not that old.”
“Forty-three in August. I hate to break it to you, Mom, but that’s ancient.”
“I suppose it is. I certainly feel ancient at times.”
He stared at her, his eyes narrowing. “Maybe you’ll meet someone at the reunion. You really should make an effort to date more. How many months has it been since the last time you went out?”
Enjoy my personal recipe for spaghetti and Cesar salad, perfect for a chilly fall day!
1 lb ground beef
1 large onion chopped
4 cloves garlic minced
1/4 tsp salt
1/2 tsp pepper
1 28 oz can crushed tomatoes
1 28 oz can peeled tomatoes (cut up) with juice
1 15 oz can tomato puree
1 6 oz can tomato paste
1/2 cup red wine (Cab or Merlot)
1/4 cup fresh parsley chopped
2 bay leaves
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp sugar
Brown ground beef in large pot, draining any fat. Add onion, garlic, salt and pepper. Cook 5 minutes or until onion is wilted. Add remaining ingredients. Cook over low heat for 3-4 hours, stirring occasionally.
Herb measurements are approximate, as I am one of those cooks who never measures anything. Fresh herbs can be substituted for dried ones if you have them on hand.
Recipe will generously feed 12 people and freezes well. For my family of 4, I divide the sauce into 3 portions and freeze 2 containers for future use. Serve over spaghetti noodles with plenty of freshly grated Parmesan.
Romaine lettuce washed and torn into pieces
Freshly Grated Parmesan
In a blender combine:
juice from 1 lemon
2 garlic cloves chopped
3 heaping Tbsp Parmesan
salt and pepper to taste
While blender is running slowly add:
1 cup canola oil
Combine desired amount of dressing with salad ingredients. Remaining dressing will keep refrigerated for several days.
I got this recipe from my late mother-in-law, and it is a family favorite!
Buy links for Lonely Road to You and my other books can be found on my website, Amazon, and Barnes & Noble. Have a great day.