BELOW STAIRS: Recipes for Readers and Writers

Readers and writers do not live by intellectual sustenance alone—sometimes they need the real thing! I was fortunate in having an Italian mother who came from a very large family of talented cooks. My nana was the best of them, and never used a recipe in all the years she turned out fantastic pastas, roasts, Italian pastries, and pizza. My mother, Flora, was a great cook too, often developing her own special dishes or expanding on family recipes.

Here are some of the best recipes from my childhood. I’ll be updating them frequently, so be sure to check back. And, if the mood strikes me, I might even throw in a Regency recipe, or two!

And don’t forget to check my News page to find out the latest news about my Books.

Flora’s Famous Pasta Sauce with Meatballs

To this day, this is still the best spaghetti sauce I’ve ever tasted. Or, in the parlance of my Italian relatives, the best gravy!

• ½ cup bread crumbs (she used Progresso bread crumbs, but any kind will do
• ½ cup locatelli or cheese
• ¼ cup parsley, chopped fine
• 3 eggs
• 2 lbs. ground beef-pork-veal mixture (using the 3 kinds of meat really gives it the flavour)
• Additional pork or beef bones
• Salt, pepper, garlic salt
• 1 can peeled Italian plum tomatoes, crushed (she always bought the whole ones and crushed them by hand)
• 2 cans tomato paste
• Garlic clove, minced
• ½ diced onion (optional)
• Olive oil

In a large pot, sauté the pork or beef bones on medium-low heat in 1/3 cup olive oil (she actually used 2 Tbl. rendered pork fat!).

Mix meat mixture together with the breadcrumbs, cheese, parsley, and eggs. Season with the salt, pepper, and garlic salt.

Shape and form meatballs.

Remove bones from oil and fry meatballs until they have a good, fairly thick brown crust. You’ll have to do this in batches, not allowing the meatballs in the pot to touch each other.

When all the meatballs are cooked, remove, drain on paper towels, and set aside.

Add to the pot: the minced garlic, diced onion. Cook on low until onions sweat a bit. Add the tomato paste. Using the tomato paste can, add three cans of water per can of tomato paste (or 6 cans of water). Cook for two or three minutes over medium heat.

Add the can of tomatoes, crushed and with stems removed. Stir to blend. Bring to a low boil.

Turn down sauce to simmer, and add meatballs. Simmer for two to three hours. Adjust the seasoning to taste – salt and pepper.

Serve with pasta or your choice.

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