Patty's Spaghetti

It's the heart of tomato season with a hint of autumn on the air, and once again I find myself making Patty's Spaghetti. I first posted this recipe during hunting season in 2008, and I figured most of you didn't know me when.

After walking down our gravel road with gunshots going off in the woods all around me and a bowl of spaghetti under my coat to deliver to the folks, I decided to write about the experience and share my mother's old recipe.

At the time, I clearly remember wondering, if you are hit by a bullet, do you feel it? Does it hurt? What if one hit my bowl of spaghetti, sauce down my coat and in my hair. What would they eat for dinner? 

PATTY'S SPAGHETTI SAUCE

1 handful of sliced fresh mushrooms

2-3 cloves of garlic (as much as you like)

2 large onions, several stalks of celery

diced and simmered in a stick of butter

until translucent.

Add 2 quarts of canned tomatoes

tomato paste

1 bay leaf, 1 t. oregano

2 t salt and 2 t pepper

Homemade meatballs.

Or you can chunk it up

with winter squash if you don't have

a good local source for pastured beef. 

Simmer all day on the stove,

stirring frequently (don't burn it like I just did)

Your sauce will thicken as it simmers

addendum:

Best with real garlic bread made with minced garlic drenched in melted butter and toasted in the oven. Don't buy Texas Toast. Ewww look at the ingredients!