MLB Holiday Recipes: Joe Maddon's Nana Beanie's Magical Spaghetti Tour

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Joe Maddon: Nana Beanie's Magical Spaghetti Tour

In the name of my mother, as well as all my Italian aunts who taught me how to do this . . . may God bless you all -- Pino Maddonni  (Joe Maddon)

Scene 1: the garlic

Begin with olive oil in bottom of pot. You be the judge. Heat it up and place a good amount of diced garlic. When garlic begins to make the kitchen smell great, then begin to add tomatoes

Scene 2: the sauce

Equal amounts of the following, depending on how much company you are expecting:

Tomato puree

Crushed tomatoes

Whole Italian tomatoes

Tomato sauce

Then I like to add four-cheese sauce for flavor. You be the judge how much. Finally, add sugar as needed to rid acidic taste.

Add:

Layer of Italian seasoning (good combo jar is fine)

Layer of cheese (like combo of Parmesan and Romano)

(Layer means to cover the surface)

Bay leaves (Doc Lyons loves 'em)

Pepper to taste (I don't add salt to anything)

A tad of red wine if desired

Heat sauce at low temperature to prevent sticking at bottom of pot

Scene 3: the sausage

Naturally, I like Johnsonville hot Italian

Place sausage in a pan and cover up to three-quarters with water

Place on medium heat and allow to simmer

I like to lance sausages with a knife to relieve inner juices and turn over to cook on opposite side

Allow water to evaporate and watch as sausage begins to fry (brown but do not burn)

I like to cut sausage into bite-size pieces, which permits them to cook more completely -- plus, more mangia friendly

Remove sausage from pan and place in paper towel-lined bowl to absorb grease

Add sausage to sauce and permit it to cook so that you may easily cut it with a fork

Note: You may have to spoon grease off top of sauce as sausage and meatballs cook

Scene 4: the meatballs

Place equal amounts of ground beef and ground pork (usually 1 lb. of each will equal about 30 to 35 meatballs) in a good-size mixing bowl

Add a layer of italian seasoning

A layer of Romano/Parmesan, and I also like to pepper a bit

Garlic powder to taste

Italian bread crumbs (1/2 to 3/4 regular size container)

Two eggs

Enough water to make the mixture workable (add small amounts until desired rolling texture)

I like smaller rather than larger meatballs -- your call

I like to cook the meatballs in the sauce -- no frying first

Takes about an hour before they are fully cooked

Combo of sausage and meatballs helps create taste

Summary

Cook the sauce in advance at low temperature for as long as you want. The sausage will be pre-cooked and does not require much time in the sauce, however, the longer it simmers in the sauce, the more tender it becomes. Finally, the meatballs need at least an hour and will acquire some of the sausage flavor. Along with the sauce, this creates one tasty meatball. Cook your favorite pasta -- spaghetti, penne or whatever -- and cover with the sauce. This will prevent pasta from sticking together. If you dig this recipe, let me know. Otherwise, please keep your disappointment to yourself.