Homemade Noodle Dreamdish
Jeff Weesner
Feeling.
It was really simple, but it felt like real cooking. My God what a great opportunity stop time and enjoy the moment of a house will layers of aroma. I am also hoping for the reward of a great meal and a little praise and credit.
I was craving an Italian meal. Feeling like family or the days when our apartment growing up was filled with music, Dad happy, and everything feeling like life.
I wanted something that I imaging but never had for long, a communal table of satisfying foods like a family would prepare. The closest I got was Mom’s Betty Crocker which was a lot of work and rules and was great. Or, my Grandmommy’s spaghetti. Mom said, “Of course you love it, she uses saved bacon fat.”
Ingredients:
I felt I knew what cooks have told us forever. Start with simple ingredients that you already own. Our pantry had a large can of italian tomatos, tomato paste, sliced red bell pepper, and natural Bucatini pasta.
I thawed ground pork while I was at work. For meatballs when it is served, the pork got mixed with egg, a little milk, sour cream, mustard, and garlic. Formed, refrigerated and baked in the oven.
The noodles were boiled in saltwater until not crunchy. Drain and stir with very little olive oil.
In a large saucepan, I sautéed diced onions, then added diced peeled Italian tomatoes, tomato paste, white wine, vodka, water, apple vinegar, basil, salt, and pepper and simmered for a long time. I wanted it aged. I don’t have a better explanation. I wanted to refill our souls after so much stress: 100% at work, hospitals, appointments, farm work, and Mom’s Alzheimer’s dementia.
The meatballs were about 3'“.
I layered the noodles in a casserole pan for the oven. Noodles, then sauce, mozzarella and a shaved slivers of a flavorful white semi-soft cheese (Scandinavian?) and clumps of sour cream. It baked at 400 until it looked good.
The Reward:
It was a hit. “Jeff, this is the best thing you’ve ever made.” [I love, create, take chances, andI fail frequently. It is how I know I am “all in for life”.]. It kept well in containers for the next 10 days of lunch and dinner.
Beautiful.