✅ Pasta that stays al dente—never mushy, never sad (Nonna’s no-rinse rule)
✅ Béchamel that clings like a vow—no watery separation here
✅ Meat that melts like butter—no dry, stringy betrayal
✅ Bakes in one dish—no fancy layers, no sink drama
✅ Makes your kitchen smell like Arthur Avenue—even in January
✅ Leftover magic—cold pasta becomes baked mac fit for saints
“At my son’s wedding, the caterer’s fancy osso buco sat untouched while guests fought over Nonna’s dish. The Sicilian 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 Stellini Secret
Stellini pasta (500g): Rummo 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 stellini? Nonna’s rule: “Stars hold hope. Tubes = surrender.”
🥩 The Meat Trinity
Minced meat (700g): 80/20 fat ratio—leaner = dry casserole. Must be chilled (not room temp—melts into grease).
Tomato sauce (200g): Hunt’s only (no citric acid). Must be undrained—liquid = flavor.
Onion (1): Vidalia only (not white). Must be soaked 10 mins in cold water (reduces sharpness).
🥛 The Béchamel Wisdom
-
CONTINUE READING ON THE NEXT PAGE 🥰💕
