tried something new. my typical approach to making garlic bread is softening a stick of butter, adding a bunch of garlic (duh) and parmesan, mixing, spreading between the slices and putting in the oven for a bit.
this was super easy, i had all the stuff. it turned out way better than i imagined! all the ingredients create great flavors and a great end product. and after the cheese melts all over they’re much more pr0n-like. dipped in my pasta sauce, fucking money.
next time i’ll get some bread from italian bakery instead of jewel’s. be careful to watch the bread, it browns/burns real quick.
i first found/made this pasta sauce when i was still in school. it was super incredible and like my bbq sauce, i vowed to never again buy canned sauce.
the recipe is totally legit (it’s spaghettisauceandmeatballs.com for fucks sake), it’s pretty involved for one person but i managed to get it done in about an hour with the help of my food processor for the onion, garlic, parsley. ps you should also be buying flat italian parsley. you should also be buying quality italian tomatoes/sauce/paste. that hunt’s bullshit tastes like asshole. i use pagliacci brand as recommended by my italian girlfriend and 3 generations of women in her family (they used to just grow their own in the old country). go to an italian deli (bari, in chicago) and stock up. while you’re there, you should also buy some quality italian pasta. the difference is like night and day.
CRUCIAL: a la goodfellas, you gotta keep stirring the sauce as much as you can.
one thing i learned from this recipe is when you’re putting in dried herbs or spices, you should rub them between your hand. the friction “releases more flavors” from the spices.
i usually make this vegetarian but had some beef lying around and made the meatballs also. everything turned out great and having the meatballs simmer in the sauce gives the sauce a better flavor. it’s great fresh, but you should let it sit in the fridge overnight to let all the flavors combine. otherwise, it’s fucking delicious, you will eat every drop of this, and fortunately, the recipe makes a bunch!
EDIT: you shouldn’t keep this in the fridge for more than a couple days! i distributed into meal sized tupperware containers and froze them for future snackage :D