Old school Spaghetti

 

I think spaghetti with garlic, olive oil and chili (aglio, olio e peperoncino) will accompany me all my life, they are so linked to my Italy. One of the most essential pasta dishes (with really three times nothing) which is my meal saver. It is also the spaghetti di mezzanotte (midnight) that we improvise when there are friends, the chatting continues, hunger returns … and, in our case, especially when returning from a trip when there is no nothing at home. “Ci facciamo due spaghi? “

*  Ingredients :

° 3 kg of fresh tomatoes

° 2 large onions

° 10 garlic cloves (minced)

° 2 tablespoons of oregano

° 1 kg of ground pork

° 1 teaspoon of salt (to taste)

* Preparation

Dip the tomatoes in boiling water for 10 minutes. Let cool. Remove the skin from the tomatoes.Put the skinless tomatoes in a large pot and mash them with a potato masher or food processor, if you are lucky enough to have some, (I live in Thailand).Chop the onion and garlic and add the tomatoes.
Brown the ground pork and drain the excess fat, add it to a large pot of sauce.Add seasoning and bring to a boil.Reduce the heat and simmer for 8 hours, stirring occasionally (do not cover, you want the product to evaporate). You can also put in a low heat casserole overnight.
Note: I like meatballs rather than ground pork, but it’s your choice.Can be served over spaghetti pasta or can be used to make delicious meatball sandwiches.Add mozzarella or cheese per mason.
Enjoy it !