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Ingredients
- 1 lb fresh plum tomatoes
- 2 x celery stalks
- 1 whl bulb garlic
- 1 x red onion
- 3 Tbsp. extra virgin extra virgin olive oil
- 1/2 c. dry red wine
- 1/2 c. fresh basil shredded
- 1 Tbsp. fresh oregano minced Salt and pepper cooked spaghetti
Directions
- Grandma and Mamma disagreed on everything important: religion, money, sex, men. They were friends only in their affection for food, abondanza portions of it. A budding ballerina, I lived among two headstrong earth mothers. The more I struggled to become lanky and lithe, the more they plied me with veal, mozzarella, lasagna, and other temptations, every meal created from scratch and served with wide-eyed expectation.
- At Mamma's table I could usually escape with "gotta do my homework." At Grandma's table I was held captive as her special guest. Bending over my left shoulder, she ladled out buckets of minestrone, mountains of garlic eggplant, and, always sugared chiacchiere for dessert.
- "Eat, Sharon-a eat!" she commanded in a husky Neopolitan accent. Her pendulous breasts were pressed firmly against my back; her breath was sweet with tomato sauce and oregano. When I dared to leave a morsel on my plate, she shook her head sadly, as though the Pope had died, and fondled her pink rosary beads.
- "What-a can I do" she would sigh. You're gonna be a stream-a- line."
- "But Grandma," I tried to comfort her. "I cannot dance if I'm fat." Of course it was hopeless. I never left Grandma Anna Riello's house without several new pounds accumulated from the best meals of my life... Grandma (Anna Maria Giovanni Riello 1904-1985) spent many happy hrs in her small backyard garden, growing tomatoes and fresh herbs. The result was a heavenly spaghetti sauce I can smell to this day.
- Chop the tomatoes and celery into chunks. Peel and slice the cloves of garlic. Skin and slice the onion into thin rings. Saute/fry the celery, garlic, and onion in the extra virgin olive oil till the onions are transparent and the garlic is soft. Add in the tomatoes and the wine and cook for 5 min. Then, add in the basil, oregano, salt, and pepper.
- Simmer the sauce over low heat for 30 min, stirring occasionally. Let it stand, covered, for another 30 min. Reheat the sauce before serving over cooked spaghetti. This sauce will freeze well for future meals.
- Makes sufficient for your granddaughter to take home.
- At Grandmother's Table: Women Write about Food, Life, and the Enduring Bond Between Grandmothers and Granddaughters is the ideal holiday gift book for any woman who loves food or possibly the family memories which food evokes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 930g | |
| Calories 644 | |
| Calories from Fat 371 | 58% |
| Total Fat 42.03g | 53% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 106mg | 4% |
| Potassium 1717mg | 49% |
| Total Carbs 44.49g | 12% |
| Dietary Fiber 10.0g | 33% |
| Sugars 26.99g | 18% |
| Protein 7.0g | 11% |
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