(Above Debbie, myself, and brother Paul June 1968)

My family of origin is great – not perfect, but great.  Over the years we had a myriad of traditions and as in most families, some traditions fade and new ones move in.  We had the tradition of receiving Christmas ornaments at Thanksgiving dinner, we signed our Thanksgiving table cloth (Sharpie on a white sheet), and at some point we started a family recipe book and faithfully added more each year.

Many of these traditions started 3 decades ago when we lived in the same city.  Today, we live in 4 different cities.  We still make sure we see each other, we do love each other, and yes, our trees have way too many ornaments!  The table cloths that we use to sign are faded (even with Sharpies) and they stand as a special form of remembrance.  I can’t decide as I look at old pictures, or signed table cloths, whether it makes me sad at the speed at which time travels, or happy of the memories when they were signed.

(Above Paul, Debbie, and Eric June 2012)

Today, I want to share with you the one recipe I have used more than any other.  It’s what I like to refer to as a “go to” recipe.  Now, today, Marni and I serve this with spaghetti squash as our pasta, and gluten free pasta for the boys . . . ahhh, how times have changed.  And, yes, this recipe is from the Scofield Family Recipe Book put together by my sweet mom, Shirley!

Here is the recipe – did I mention it’s killer with some fresh Parmesan shaved onto the top?

Sugo di Carne (meat sauce)

½ cup olive oil                                             1 cup red wine

3 Tbs. sweet butter                                      1 can (28 oz.) Italian plum tomatoes

2 cloves garlic, minced                               (Hand chop, or blend a bit)

½ yellow onion, finely sliced                     1 tsp. salt

1 stalk celery, finely chop                           1 tsp. ground back pepper

1 carrot, finely chop                                    (Or to taste . . .)

1 lb. lean ground beef                                1 Tbs. chopped parsley

1 “pinch” fresh rosemary                           Your choice of “pasta”

In a large saucepan, heat the oil and butter until butter melts.  Add the garlic, onion, celery, and carrot and simmer until garlic is golden brown.  Add the meat, crumbling it with a wooden spoon; add a good pinch of rosemary.  Stir well, and add the wine.  Stir again, cover, and cook over moderate heat about 10 minutes.  Add tomatoes, salt, and pepper.  Bring to a boil, then lower heat and let simmer, covered for about an hour.

Cook your pasta of choice – add the sauce, and there it is!  Did I mention that I love the baguette, cut long ways in ½.  Smother with three things:  Softened butter, grated Parmesan, and the spice lightly on the top called “Salad Elegance.”  Oh yeah, get there!

Have a great Saturday!  Remember, time is rolling, so get out there an DO SOMETHING!

Eric