Let the Nations Be Glad

Noël’s Spaghetti

This is a family favorite, the choice for most birthday dinners, and a perfect make-ahead. I make a huge batch—for about 15 adults. The recipe can easily be cut into thirds.

• 3 pounds ground meat (beef or turkey or combination with Italian Sausage)
• 1 tsp black pepper
• 1 T whole oregano
• 1 T basil
• 1 T garlic powder
• 2-3 bay leaves
• 2 T salt
• 2 T Worcestershire Sauce (if you have it)
• 3 T dried parsley
• 1 large onion (or 1/3 cup dry onion flakes)
• 6-10 drops Tabasco Sauce (optional. Doesn’t make it hot, just gives a slight zing)
• Institutional size can Tomato sauce (or six-seven 15-oz cans / or combination of tomato sauce & canned tomatoes)

Brown meat. Drain well. Stir in flavorings. Add tomato sauce. Simmer at least ½ hour.

For freezing ahead: Often I freeze the cooked meat/spices combination and then when I'm ready to use it, thaw and add the tomatoes. Takes up lots less space in the freezer than sauce.

Noël’s secret to non-sticky pasta.

(And you can make it the day before. )

(Pasta purists, just look the other way.)

• Cook pasta until done, but not overdone.
• Strain off hot water.
• Immediately rinse with cold water until noodles are cold, and strain off the water.
• With hands, mix in oil to coat all the pasta. (about 2-3 T per pound)
• Cover well until ready to use.
• Heat in microwave.