GOOD TO THE LAST SLURP By Christy Rost There are certain dishes that are almost universal in their appeal – roast chicken, meatloaf, enchiladas, and pizza. These much-loved dishes make us feel comfy and relaxed, or energized and ready to have some fun. For most of us, the list would be incomplete without Spaghetti and Meat Sauce. Kids of all ages love the slightly acidic richness of the tomato sauce filled with aromatic onions, garlic, fresh herbs, and ground beef. Served over a bed of pasta cooked just until it’s al dente, this easy-does-it meal is appropriate for many occasions. Served by candlelight with the soft strains of an accordion or violin in the background, a quiet dinner of spaghetti with meat sauce is utterly romantic. When served family-style in large bowls to a cadre of friends, the simplicity of this dish becomes a springboard for lively conversations, laughter, and sharing. And for quick family dinners during the week, or casual meals on the weekend, it always feels like a party when spaghetti and meat sauce is on the table. Whether you twirl your spaghetti with the aid of a large spoon, slurp it up one spaghetti strand at a time, or somewhere in between, spaghetti with meat sauce is an all-time favorite from first bite until the final slurrrrrrp! SPAGHETTI with MEAT SAUCE Ingredients: 1 ¼ pounds lean ground beef 2 tablespoons olive oil, divided 1 cup diced onion 5 cloves garlic, peeled and minced 2 28-ounce cans Italian peeled Roma tomatoes 1 8-ounce can tomato sauce 2 tablespoons fresh oregano, chopped 1 tablespoon dried oregano 1 ½ teaspoons coarse salt 1 teaspoon sugar ¼ teaspoon ground black pepper ½ cup grated Parmesan cheese Additional grated Parmesan cheese for garnish Prepared spaghetti Heat a large Dutch oven over medium-high heat and brown crumbled ground beef until it’s thoroughly cooked; drain the fat. Transfer the cooked beef to a large bowl; set aside. Wipe out the Dutch oven with a paper towel and turn the heat to low. Add olive oil to the Dutch oven. Sauté onions in oil until soft, then stir in garlic and sauté 1 minute. Process tomatoes through a food mill to remove their seeds; pour milled tomatoes and the tomato sauce into Dutch oven. Season with fresh and dried oregano, salt, sugar, and black pepper. Stir in grated cheese. Raise the heat to medium, cover, and bring sauce to a low boil. Reduce heat to low, uncover, and simmer the sauce at least 15 minutes. Meanwhile, bring a large pot of water to boil and cook the spaghetti. When the spaghetti is al dente, drain it in a colander, reserving ½ cup of the cooking water. Do not rinse the pasta. Add 1 tablespoon olive oil to reserved cooking water; swirl pot to mix. Return drained spaghetti to pot and toss to coat the pasta with the olive oil mixture. Transfer the spaghetti to a large pasta or serving bowl; top with meat sauce. Serve with additional grated Parmesan. Sauce serves 8. Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com