Pasta Melanaze (milanese)nicole
- 1 medium onion, chopped
- 2 cloves garlic, mashed
- 1 small can tomato paste
- 1 large can tomato puree
- 1 small can milaneza (buy at Vivianio’s, Cuoco brand—complete seasoning for macaroni with sardines)
- 2 cups bread crumbs
- 2 Tablespoons olive oil
Sauté onion and 2 cloves mashed garlic. As onions are sautéing, mash with a wooden spoon to reduce the size of the pieces (notice how Grandma’s sauce never has big chunks of onion.) Add tomato paste with 3 cans water, tomato puree with 1/2 can water, pepper, basil, and 3 teaspoons sugar. Bring to a boil and simmer for 1/2 hour. Add milaneza (a small can feeds 6 people) and 1/2 teaspoon ground or whole fennel. Stir. If sauce is too thick, add tomato juice.
Simmer on low 1/2 hour.
Cook spaghetti and drain. Pour sauce over and mix well. Then put in covered dish and keep warm in the oven.
Serve extra sauce on the table and browned crumbs in place of grated cheese.
In skillet, brown 2 cups bread crumbs in 2 Tablespoons olive oil. Add a little garlic powder and stir with wooden spoon. When browned, place in serving bowl.
Source: anna rose mirabella palazzolo