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National Spaghetti Day

 Quote for Today:  A piece of spaghetti or a military unit can only be lead from the front end.  General George Patton
National Spaghetti Day
National Spaghetti Day
 Today is National Spaghetti Day here in the United States.  This long, thin, round pasta of Italian and Sicilian origin is definitely an American stable.  In the late 1800‘s Americans were offered a basic spaghetti with tomato sauce and herbs and it was a hit.  Canned and kits of Spaghetti that were easily made at home flooded the market and are still around in this new millennium.  Today the choices we have when choosing a noodle dish are enormous.  From Pho to Ramen, Tagliatelle to Tortellini or pork soup to Laksa you can get a different dish everyday.  Sometimes though a great spaghetti and meat sauce can’t be beat.  Here’s my version of Spaghetti Bolognese.
For the Sauce
2 tbsp Olive Oil
4 oz Streaky Bacon (Pancetta is great).
1 lg Onion, diced
4 cloves Garlic, minced
2 ea Carrots, finely diced
1 stalk Celery, finely diced
1/2 lb Ground Veal
3/4 lb Ground Chuck
2-14 oz cans Diced Tomatoes
12 oz Red Wine
2 oz Heavy Cream
2 ea Bay Leaves
Salt and Pepper to taste
Freshly grated Parmesan Cheese or similar cheese
In a large heavy sauce pan, heat the oil over medium heat and fry the bacon or Pancetta until golden.  Add onions and garlic and cook until softened.  Turn up the heat slightly, add the meats and cook stirring as needed until brown.  Add carrots and celery and continue to cook for 3-4 minutes.  Add wine, bay leaves, cream and boil until reduced by one-third.  Reduce temperature and add tomatoes.  Cover and simmer over low heat for one and one quarter hours.
While sauce is simmering it’s time for the pasta.
1 lb Durum Semolina Pasta
1 tbsp Salt
Prepare a large pot with plenty of water at a rapid boil.  Stir in salt then add spaghetti.  Using a long wooden spoon or tongs, gently stir until pasta is completely submerged and separated.  Continue to cook stirring occasionally for 9-10 minutes.  Pull out a strand of spaghetti and taste.  Pasta should be a little less than Al dente (to the bite) in other words it should seem like the pasta needs to cook just a little more.  Drain the pasta well and spread out on a large lined baking sheet to cool.  Do not rinse the starch off the pasta.  While it cools it will continue to cook.  While this occurs, go back to the sauce.  Once sauce is rich and thick, season with salt and pepper to taste.  Divide pasta into serving bowls and sprinkle with some of your grated cheese.  Ladle on the sauce and top with some more of your cheese.  Sit back on a cold winter’s day and enjoy.

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