So, that blog is fixed! Praise the Lord!
Chad and I spent most of Tuesday night and Wednesday morning fixing it all. We have updated the theme and made a few changes here and there. More things will probably be changed, but for now, I am pretty happy. Two specific things you will notice…
1) Yes, there are 8 different rotating headers. It’s like Pokemon, you will want to collect them all.
2) When you click on a specific blog post (or if you come directly from a facebook or twitter link) you will no longer see all the side bar bits. This allows you to solely focus on the post itself. If you do however really want to see all the side bar bits, just click home!
For my first entry back, post hacking, I thought I would fill your computer with yummy goodness, because really, that is what I am good at!
Growing up my Mom always made the same pasta sauce. It was her traditional recipe that she always made in big batches, and whenever we had pasta, that was the sauce she use.
The base of the sauce was crushed home grown tomatoes and ground beef. Now, as you may remember, I have a love/hate relationship with ground meat in that I mostly hate it, so after 20 odd years of eating this pasta sauce, I kinda, sorta, got sick of it. Sorry Mom.
When Chad and I started dating the first meal he ever made me was Penne with his Moms famous pasta sauce. While the ingredients seemed typical, the method was something I had never heard of, and after the first bite, I was in LOVE!
So I present to you, Mamma Ciavarros Famous Pasta Sauce!
It’s Italian cooking so the measurements are kind of rough.
3 cans Hunts Tomato Sauce
2 Pork Shoulder Steaks
4 crushed Garlic Cloves
a dash of ground Allspice
1 tbsp dried Oregano
a dash or two for Red Pepper Flakes (Chads new addition)
Trim some of the fat off the pork steaks
Throw all the tomato sauce and spices into a pot and mix around.
Add the two pork steaks and cook for 3 – 4 hours on low heat until the meat falls off the bone. This sauce loves to bubble (it should be cooking at a mild bubble) so keep your eye on it or prepare to have a stove covered in sauce. Mix every 20 or so minutes.
As the pork steak cooks the meat softens and begins to shred. Essentially what you are doing is making a pulled pork pasta sauce. Use a wooden spoon to help the process along. Once the meat is soft enough that it had completely fallen off the bone, remove the bone and begin to mash it up with your wooden spoon so that the meat falls apart even more. Your goal is to have fine strips of pork meat, not giant chunks of it.
While Chad made the pasta sauce, I decided to use Lidia’s cookbook to make some Middle Class Pasta.
I realized that dividing the dough into even pieces at the beginning really helps to make sure your strips of pasta are all the same size / length.
I rolled out all the dough into long flat sheets and then Shazzi came over and helped me cut them into Linguine using one of the Pasta Machine attachments.
I double the recipe and then ended up using about 3/4 of the dough. I froze the rest to make later. Four trays of Linguine later I was ready to start cooking!
Always remember to shake off the excess flour before cooking!
I cooked them in batches. Then I burnt myself!
Mamma and Shazzi had to take over. I was rather injured.
As Mom pulled out the pasta she threw it in a big pot where Shaz would ladle a spoonful of sauce. 10 minutes later we had one big plate of pasta!
Does that not look amazing!?
Homemade pasta definitely has a very specific taste and texture compared to dried pasta. In some instances I like dried pasta better and in others I prefer homemade pasta.
While my parents were a little skeptical of this new pasta sauce (Shredded Pork!?) they ended up loving it. I mean how can you not!?
This is what I call a Sunday Dinner.