Home Made Sicilian/Corsican Spaghetti Sauce

 

Home Made Sicilian/Corsican Spaghetti Sauce

Today is a lazy day. I over did it yesterday moving furniture around the house and today I am tired and full of aches and pains.

So I wanted to make something that would be quick and easy and taste good in a way only homemade meals can to reward myself for all my hard work.

I decided that whatever I made had to be a truly old fashioned Sunday dinner

because I was longing for the taste of yesterday that brought back the memories of the meals I had shared with my family and friends over the years. That meant dinner would be either be Korean or Italian.

  Korean became a standard Sunday dinner for many years but it never could take the place of the old world Corsican and Sicilian dinners we enjoyed growing up.

So it was an easy decision what to make for dinner today it would be homemade Sicilian/Corsican Spaghetti sauce.

I know you have never heard of it before. The reason is it’s not a usual combination. It is something I began making as a child when neighbors taught me to cook. I had neighbors on one side of me who were from Corsica and on the other side of me from Sicily. Each neighbor taught me how to make their delicious sauces also called gravy for Sunday dinner.

 Eventually I combined the two types of spaghetti sauce and came up with my own version.

I tried to take what I considered the best from each sauce and this is the recipe I came up with and think you will enjoy:

2 small pork chops chopped up

1/2 package onion soup mix

2 teaspoons of fennel

2 tablespoons of chopped garlic (can be bought at the Dollar Tree)

Or 3 cloves of garlic smashed and chopped.

I green pepper chopped

1 red pepper chopped

1 onion chopped

5 baby Portabella mushrooms (optional)

2 tomatoes chopped (peeled)

½ can of tomato paste (freeze the rest in tablespoon size for use at another time)

1 tomato paste can of water

½ cup of wine (Chianti is great in sauce)

·        First cook the pork until the redness is gone and soften the onions and garlic in olive oil then add the rest of the ingredients

·        Let it cook on simmer until the desired thickness. You decide how thick you like your sauce but make sure you simmer it for at least an hour. Mine will cook all day.

·        When you are ready to serve make the pasta that you like best and spoon the sauce over it.

·        Side dish maybe a toss salad and garlic bread. I have some Texas toast in the freezer I will use up that I bought from the Dollar tree. It is easy to make if you don’t have any in the freezer.

That will take care of dinner today for me. If you chose to make it today then use whatever vegetable you have on hand. You do need garlic and onions but a can of tomatoes in sauce can take the place of the fresh tomatoes and tomato paste.

You decide. It’s your meal not mine I am only making suggestions that I hope will inspire you to try.

For now though bon appétit!