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I’m not a bitter chinese fella, but to be fair, we invented the noodle. And for that, I would like: 1) some credit where credit is due (you hear me, Mario Batali?); 2) show my appreciation for the italian cuisine that bears the starchy fruit of my people. This particular evening’s menu for date night with my beautiful Samantha was a simple, filling, and tasty one: linguine with meat sauce, garlic toast, and cesar salad.
Sometimes, less is more. And why over complicate an easy meat sauce if you don’t need to? I started off by sauteing some chopped onions and garlic in olive oil, and tossed in ground beef to brown. After draining the cooked off fat, I returned to the heat, and added two jars of organic basil and garlic sauce I picked up from Garden of Eden. Bringing to a boil and turning down the heat to a simmer, I added some additional oregano and parsley to taste.
Meanwhile, I cut up a baguette from Balthazar Bakery into small slices. I spooned chopped garlic and cilantro onto the pieces, drizzling them with olive oil. On top, I shredded some mozzarella cheese and drizzled some parmesan cheese. Into the oven for about 10 minutes had the cheese nice and melty, with a crisp bite to the bread. These small toasts were perfect for dipping into the sauce.
Sure, linguine isn’t traditionally a meat sauce noodle. But I do like the thickness and texture of it, and when fork-twirled still offered a good meat to noodle ratio. I remember my grandma serving meatsauce this way, and who knows better than her? Besides, being a ethnic descendant of the pasta creators, I feel I can experiment.