My late wife Barbara (she passed away in 2008) was not only a gourmet cook, but more of a scientist, chemist, chef extraordinaire, a Chef De Cuisine even, in the kitchen Early on in her younger life, she had discovered that she didn’t know how to cook. Her idea to make spaghetti sauce by pouring a can of tomato soup over some noodles revealed the startling fact that food also needs to be edible as well as possessing at least a semblance of desirable taste. She had the brain of an Einstein, chemist, scientist, all rolled into one, so coupled with the heart and determination of a fierce battle-worn warrior, she simply taught herself how to cook. By the time we met in 1978 she had already developed into a sort of “Chef de Cuisine, Master of Culinary Arts.”
I was always fascinated watching her prepare a meal or a dish. She rarely measured anything, just a pinch here, a dash there, a little of this, a lot of that and voila a culinary masterpiece! And that’s the way she fed me for nearly 30 years. She was always after new recipes and ideas. I still have a nearly two-inch high stack of as yet untried recipes she had gathered from various sources, new things she just wanted to try.
Once about a year after we had met, she was making her now-famous, greatly modified, time-tested and very wonderful spaghetti sauce, but I insisted on watching her closely and taking note of the ingredients. Every time she made something, it was always good, but because she never measured anything, the same dish might have a slightly different caliber each time. Hey, whether it’s a .357mag or 9mm, it’s still a bullet. To this day, I still make that same sauce from her 1978 recipe. So here it is for those of you who might be meat-lovers, this sauce is for you – not for the faint-hearted and definitely not for vegans!
Barbara’s Bolognese Spaghetti Sauce
|Barbara Kathleen Cassada 1947-2008|