|
 Everyone loves spaghetti and Mike Petrucelli from the South Bend Tribune will be telling us a recipe that will have you in sauce for two months! “So the thermostat says 68, but it feels like a cold 68, instead of a warm one. Instead of turning up the furnace, warm up your house by making a nice big batch of spaghetti sauce. The smells and sounds of a big pot of sauce bubbling on the stove will make you feel warmer and happier.
You'll need at least a three gallon pot and big skillet. A food processor helps save time, but chopping everything by hand will get the blood flowing. Oh and, don't wear white.
In the pot, over medium heat, brown six yellow onions and two or three green peppers in a few tablespoons of olive oil until soft, then add at least seven cloves of garlic. When that's fragrant, pour in 1 big can and 1 little can of tomato puree, 4 big cans of crushed tomatoes and whatever size can of tomato paste you can find. Follow that with 9 bay leaves, 2 large pinches each of dried basil and oregano, a tablespoon of salt, a teaspoon of sugar, a teaspoon of black pepper, 1 or 2 teaspoons of crushed red pepper flakes and some red wine if you have it lying around. Drop the heat to low.
In the skillet, brown 2 pounds of ground beef or turkey. Drain it and put it in the pot. Then brown half a pound each of hot and sweet Italian sausage. My mom used to cut the hot sausage into short pieces and the sweet into long ones so we'd know which was which. Put the sausage in the pot. Over low heat, render the fat out of half a stick of sliced pepperoni and add that to the pot. Buy a stick that's about an inch across and cut it thick. My wife says that when you bite into one of these, it's like finding buried treasure in your dinner.
 Stir it all up and simmer, partially covered, over low heat for about two hours. When it's done, quickly and thoroughly stir in half a teaspoon of baking soda. I think this cuts down on the acidity, but it also makes the sauce all fizzy and is just fun to watch.
The sauce will be ready to eat right out of the pot, but it'll be better if you let it sit in the refrigerator overnight. And you'll make enough to freeze and keep yourself in sauce for two months.”
|
Our first guest is an artist with a higher calling, Father Martin Nguyen. He also teaches painting and drawing at the University of Notre Dame. Father Nguyen will be discussing his unique exhibit at the Snite Museum that is up until December 23. He spent 1 year taking a photograph of the same little girl everyday. Then using graphite, he drew the five-year-old from the photographs that were taken and you would be surprised on how different each one looks.
He is an artist, welder, and barber and was a finalist in the Red Bull Art of Can competition that was held on November 9 – 18 in Chicago. Dennis Cole will be talking about why he decided to enter this unique event and the process he went through to finish this extraordinary piece made out of 100 cans!
Website: 
Know
someone who
would make a great guest?