Difference between revisions of "Lincoln Family Spaghetti"
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Traditional family-preparation Solstmas dinner for Neil Lincoln family for many years. | Traditional family-preparation Solstmas dinner for Neil Lincoln family for many years. | ||
| − | == Lincoln | + | == Lincoln Family Spaghetti Sauce == |
* Cooking Time: 2-3 days | * Cooking Time: 2-3 days | ||
| − | * | + | * Warning: Your whole house, urine, and sweat will smell like this sauce for several days after it is no longer present. |
Several pounds of dry spaghetti | Several pounds of dry spaghetti | ||
| Line 12: | Line 12: | ||
- can substitute a lot of portabello mushrooms for meat, see vegetarian note below. | - can substitute a lot of portabello mushrooms for meat, see vegetarian note below. | ||
11 bunches of parsley | 11 bunches of parsley | ||
| − | 6 heads of garlic (yes, heads | + | 6 heads of garlic (yes, heads. Total is equivalent to about 30 cloves, or |
one large bowl full of peeled cloves) | one large bowl full of peeled cloves) | ||
| − | 24 large cans of del monte tomato sauce | + | 24 large (15oz) cans of del monte tomato sauce. Different brands of tomato sauce have |
| − | 3 jars of | + | remarkably different taste. This recipe is best with Del Monte. |
| + | 3 jars of Schilling's Italian Seasoning | ||
1 fistfull of sugar | 1 fistfull of sugar | ||
a pinch of salt | a pinch of salt | ||
8 1 oz bags of dried porcini mushrooms | 8 1 oz bags of dried porcini mushrooms | ||
dried is better than fresh for this, they should be very strong smelling | dried is better than fresh for this, they should be very strong smelling | ||
| − | Lots of large white onions | + | Lots of large white onions. Enough to fill pot. |
| − | ( | + | (9 is a good guess, we used 9 in the batch we did solstmas 2003) |
| − | 13 chili Tepins (very hot, more to taste, but be careful) | + | 13 chili Tepins (very hot, very small chili pepper. Can add more to taste, but be careful) |
| − | Sear pork on all sides in huge cauldron. | + | Sear pork or portabella mushrooms on all sides in huge cauldron. |
Deglaze cauldron (searing pan) with tomato sauce. | Deglaze cauldron (searing pan) with tomato sauce. | ||
Pour tomato sauce in cauldron. | Pour tomato sauce in cauldron. | ||
| Line 30: | Line 31: | ||
In separate bowl, hydrate porcini mushrooms in warm water. | In separate bowl, hydrate porcini mushrooms in warm water. | ||
Scoop out hydrated mushrooms, toss into cauldron. | Scoop out hydrated mushrooms, toss into cauldron. | ||
| − | Pour off mushroom liquor into cauldron, but | + | Pour off mushroom liquor into cauldron, but keep any sand |
| − | + | (in the bottom of the mushroom water) out of the final product. | |
Remove skin, stem, and root of white onions. | Remove skin, stem, and root of white onions. | ||
Remove skin of garlic. | Remove skin of garlic. | ||
Wash parsley. | Wash parsley. | ||
| − | Grind onions, garlic, and parseley into a fine pulp | + | Grind onions, garlic, and parseley into a fine pulp using |
| − | + | a food processor. Pour into cauldron. | |
| − | |||
Bring couldron to a slow boil stirring regularly. | Bring couldron to a slow boil stirring regularly. | ||
Reduce heat to simmer. Simmer for 2 days stirring | Reduce heat to simmer. Simmer for 2 days stirring | ||
when possible. Don't let it burn on the bottom. | when possible. Don't let it burn on the bottom. | ||
| − | + | ||
Pork disintegrates into strings and small, soft chunks after a 36 hours or low simmering. | Pork disintegrates into strings and small, soft chunks after a 36 hours or low simmering. | ||
| − | + | If pork has bones in it, meat should fall off the bones. | |
| − | After sauce is done (2-3 days), cook spaghetti. | + | |
| − | + | After sauce is done (2-3 days), cook spaghetti. Scoop large amounts of sauce over cooked | |
| + | spaghetti, with fresh grated parmesan. Serve with crusty sourdough french bread. | ||
== Grandmay Faye's Recipe for Lincoln Spaghetti Sauce (small batch)== | == Grandmay Faye's Recipe for Lincoln Spaghetti Sauce (small batch)== | ||
| Line 67: | Line 68: | ||
Vegetarian Note: Add extra porcinis and dry-pan-searing or roasting thickly sliced portabellos is probably a good way to go. I would probably also make some [[Crispy Tofu a la Erowid]] and throw it in, with a less asian and more spaghetti-oriented marinade. | Vegetarian Note: Add extra porcinis and dry-pan-searing or roasting thickly sliced portabellos is probably a good way to go. I would probably also make some [[Crispy Tofu a la Erowid]] and throw it in, with a less asian and more spaghetti-oriented marinade. | ||
| + | For additional flavor in the veggie version, puree some tasty mushrooms along with | ||
| + | the onions, garlic, and parsley. | ||
Latest revision as of 11:20, 20 November 2008
Traditional family-preparation Solstmas dinner for Neil Lincoln family for many years.
Lincoln Family Spaghetti Sauce
- Cooking Time: 2-3 days
- Warning: Your whole house, urine, and sweat will smell like this sauce for several days after it is no longer present.
Several pounds of dry spaghetti
3 pork roasts
- can substitute a lot of portabello mushrooms for meat, see vegetarian note below.
11 bunches of parsley
6 heads of garlic (yes, heads. Total is equivalent to about 30 cloves, or
one large bowl full of peeled cloves)
24 large (15oz) cans of del monte tomato sauce. Different brands of tomato sauce have
remarkably different taste. This recipe is best with Del Monte.
3 jars of Schilling's Italian Seasoning
1 fistfull of sugar
a pinch of salt
8 1 oz bags of dried porcini mushrooms
dried is better than fresh for this, they should be very strong smelling
Lots of large white onions. Enough to fill pot.
(9 is a good guess, we used 9 in the batch we did solstmas 2003)
13 chili Tepins (very hot, very small chili pepper. Can add more to taste, but be careful)
Sear pork or portabella mushrooms on all sides in huge cauldron.
Deglaze cauldron (searing pan) with tomato sauce.
Pour tomato sauce in cauldron.
Put the pork back into the Cauldron.
In separate bowl, hydrate porcini mushrooms in warm water.
Scoop out hydrated mushrooms, toss into cauldron.
Pour off mushroom liquor into cauldron, but keep any sand
(in the bottom of the mushroom water) out of the final product.
Remove skin, stem, and root of white onions.
Remove skin of garlic.
Wash parsley.
Grind onions, garlic, and parseley into a fine pulp using
a food processor. Pour into cauldron.
Bring couldron to a slow boil stirring regularly.
Reduce heat to simmer. Simmer for 2 days stirring
when possible. Don't let it burn on the bottom.
Pork disintegrates into strings and small, soft chunks after a 36 hours or low simmering.
If pork has bones in it, meat should fall off the bones.
After sauce is done (2-3 days), cook spaghetti. Scoop large amounts of sauce over cooked
spaghetti, with fresh grated parmesan. Serve with crusty sourdough french bread.
Grandmay Faye's Recipe for Lincoln Spaghetti Sauce (small batch)
3 pork steaks 6 small cans del monte tomato sauce 6 cloves garlic 3 chili tipinis 2 large white onions 2 table spoons italian seasoning 1 teaspoon salt 1/2 teaspoon sugar 1 big bunch parseley 1 handful porcini mushrooms
Serve on large quantities of Spaghetti.
Serve with sharp aged parmesan and garlic bread made with crusty sour french bread.
Vegetarian Note: Add extra porcinis and dry-pan-searing or roasting thickly sliced portabellos is probably a good way to go. I would probably also make some Crispy Tofu a la Erowid and throw it in, with a less asian and more spaghetti-oriented marinade.
For additional flavor in the veggie version, puree some tasty mushrooms along with
the onions, garlic, and parsley.