i decided to change the sucky tone of my last few posts and contribute my little recipe here so that all my fellows and fellowettes can know the joys of cooking for family,friends, ba da bippity boop and etc.
i got the basis of this recipe on my last trip from a lady whose deceased husband (bon’anima) was a sicillian. it goes like this:
1.black pepper then lightly brown some pork chops(boneless)in olive oil(don’t cook all the way brown) .
2.take them out
3.put in garlic, onions, and celery and sautee til onions are kinda clear
4.pour in a little red wine to deglaze
5.add some italian spice AND some dried basil. crumble in your fingers.stir. this is the “roux” as we say in louisiana.
6. put the chops back in
7. add (1 can for 2 people,2 for 4,etc) can/s of italian tomatoes(mash 'em in the pot), almost a teaspoon of salt, and the same of sugar (that’s for 2 people, more for more people)stir it together,chops on the bottom.
8. turn up the heat and let it come to a boil
9. immediately turn down the heat low and DON’T LIFT THE LID FOR 20 to 30 MINUTES- A BIG SECRET TO GOOD SAUCE(leave a little air space only).
10.turn off the fire and squeeze in a little lemon just before you put it on the spaghetti.
i made this tonight for my crew of two and it turned out great! you can really impress your taiwanese relatives with this. they’ll think you’re a don or a donnette cause you cook like one!