That was the exact area that is now the site of an indescribable tragedy.
I'm going to share with you a recipe I adapted from years of exposure to Italian cooking, because familiar things are comforting, and that's what we all need right now. I have to preclude: this is not your regular Italian-American tomato "gravy," it is a slightly bitter, rich, fresh, true Italian cooking sauce. This is also a cheap and easy recipe, perfect for students.
MY ITALIAN TOMATO SAUCE
32 oz. Canned Whole Peeled Tomatoes in Juice
1 lb. Ground Turkey (lean or not)
Salt & Pepper (add red pepper if you like spice)
4 Tbs. Butter
1 Medium White Onion
3/4 a Box of Pasta (depends on your pasta/sauce ratio preference)
1. Pour the ground turkey into a wide-bottomed saucepan and chop it up with your spoon. Season to liking with salt and pepper. Occasionally stir, and brown until cooked through and crispy.
2. Add some of the tomato juice from the can to the cooked and browned turkey and brown a bit more.
3. Add the can of whole tomatoes. Stir.
4. Add the butter (mmm).
5. Crush the tomatoes with your spoon. I crush until I have a few chunks of tomato left, to keep things interesting.
6. Cut the medium white onion in half (stop there). Add the halves to the pot and leave them there. Let the sauce simmer at least an hour, target 2-3 hours at best.
8. Cook your pasta (do yourself a favor and take it out before you think it's ready, that's al dente).
10. Prepare a big bowl with the cooked pasta. Take out the onion halves and discard them. Then fold the sauce in and pour some parmeggiano-reggiano on top without any discretion.
This is my go-to Sunday Family meal. It's simple, totally filling, and really quite delicious. One day when I obtain a nice camera my recipes will look more attractive.