Spaghetti & Meatballs

  I’be been making meatballs for years.  I’ve never made ones that were remarkable, despite the claims of the recipes I read. I think I can say that this meatball is a keeper.  The key seems to be to have equal parts “mix” to meat ratio.  I used 93% lean beef because I’m adding my…

House Bolognese

First stitch kitchen gauze into a 4″ x 4″ or so pouch, leaving one side open in which to add your pickling spice.  Sew the open side closed and set aside. In a large dutch oven, brown your beef in olive oil.  Season this with salt and pepper.  Remove your beef and now sauté your…