She would use a huge stock pot to boil the tubular spaghetti in and a large heavy based pot for the sauce. She'd start early in the afternoon. I believe the original recipe was a Sicilian one which came from a friend of hers. It had the most distinctive flavour, in part due to the inclusion of carrots and celery, but also because it was Grandma's Spaghetti, non could compare.
Long after the friday night tradition waned, my mother kept Spaghetti Bol on the weekly menu, adding her own touches. It was one of the first dishes I learnt to cook and over time my methods have changed too. These days I opt for an easy version, one that's quick to make and I know the boys will eat.
It starts with sauteing a small finely dice brown onion (gotta be brown they're sweeter), diced bacon rashers and chopped mushrooms.
Then add some mince.
Cook some of this.
Add both of these. (my boys don't like chunky bits of tomato)
You end up with this......
Tummy warming, memory invoking, nourishing, comforting, soul food.
