“At my son’s wedding, the caterer’s fancy osso buco sat untouched while guests fought over Nonna’s dish. The Philly elders nodded and said, ‘This is sapore di casa (taste of home).’ That’s when I knew—this isn’t just dinner. It’s famiglia.’”
Ingredients Deep Dive
What to grab (and what to leave on the shelf)
🍝 The Spaghetti Secret
Spaghetti (16 oz): De Cecco only (not Barilla). Must be broken in half (not whole—cooks unevenly).
Critical prep: Cook 1 minute less than package says → drain but never rinse. Wet pasta = sauce slides off.
Why broken? Nonna’s rule: “Short strands hold cream like a vow. Long pasta = regret.”
🥩 The Meat Trinity
Ground beef (1 lb): 80/20 fat ratio—leaner = dry casserole. Must be chilled (not room temp—melts into grease).
Spaghetti sauce (1 jar): Rao’s only (not “marinara-style”). Must be undrained—liquid = flavor.
Butter (½ cup): Salted butter only—unsalted tastes like regret. Must be melted until just foamy (not browned).
🧀 The Cream Wisdom
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