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HISTORY | DOGS | HOME | FOOD | GARDEN

Monroeville Spaghetti

This is Craig's mother's big pot of American-Italian spaghetti, made with either chicken or chuck roast. It took me years to figure out that to get the right taste, you have to use the right pan: a big heavy dutch oven like Le Creuset. This is the kind of long-cooking spaghetti the smell of which is good for torturing yourself and others during football games.

Plate

Whole chicken, cut up, skinless, or a whole chuck roast
Onions (and/or scallions), green pepper and celery, finely chopped
Garlic, minced
Olive oil
Tomato paste
Tomatoes
Oregano
Salt and black and crushed red pepper

Saute the vegetables in olive oil, push aside and brown the chicken or chuck roast. Add garlic and cook only a minute or two. Stir in the tomato paste, salt and peppers. Then add the tomatoes, stir briefly and do not stir again! Throw the herbs on top and simmer for an hour or two. Shut off heat and let stand a while before serving.

 

History | Dogs | Home | Food | Garden

table

Anchovy Spaghetti
Apple Cake
Beans Elizabeth
Bouillabaisse
Broccoli Cheese Soup
Cajun Cat
Chili
Chilis Rellenos
Clam Chowder
Colonial Chicken Curry
Craig's Shrimp Pasta
Dog Food
Dolmas
Erin's Artichoke Dip
Fish Creole
Garden Noodles
Gaspacho
Goanese Chicken
Gumbo
Just 8 Corn Muffins
Lawan's Heavenly Soup
Magic Hat Sauce
Monroeville Spaghetti
Mother's Fruitcake
Mulligatawny Soup
Mussels Marinara
My Father's Beans
Oyster Pie
Paella
Pasta Putanesca
Peach Cake
Roast Chicken with Herbs
Seafood Curry
Siam Garden Thai Beef Curry
Spaghetti Marpoli
Summer Fruitcake
Tuna Spaghetti
Two Banana Bread
Very Green Salad
Whiskey Pudding