Mama C's 'Spag Nite' Pasta Extraordinaire

I'm just thinking that I should have taken a picture of this dish as my daughter made it for us last night for dinner. Yes, it is now a handed down recipe, and it's been shared far and wide. I had initially posted this recipe on another Blog a few years ago. The Butcher Boy (described below) is no longer around but it does add some spice to this family favourite. The history on 'Spag Nite' goes back to my kids growing up, around the later high school years and into university, this became a tradition. I kind of started off with making sure all of my daughter's friends and my son, had a full tummy before going out to party for the evening. I always told them that they needed something to soak up the alcohol so they didn't get too tipsy. We still laugh about it. Now the kids have moved on but the recipe is a standard in all of our homes. I hope you enjoy it as much as we have.

BUTCHER BOY MEATSAUCE

So, the BUTCHER BOY. Gotta love him. Little does this poor, unsuspecting fellow know that he has been the topic of many jibes, jokes and giggles over 'Spag Nite', which traditionally brings a table full of all the kids friends and family.

Enter... Mama Chacha to local meat shop.

Grocery list....check

nose plug....check

(I hate the smell in the meat shop...reminds me of my dad butchering cattle and the smell afterwards, so yes some unfortunate association)

In waltzes BUTCHER BOY.

Let me just state... he is HOT... not just a little bit...but really HOT. Again ..there might have been drool. Shake it off...

So...he very nicely helps me out and I ask for a favour...I need Italian Sausage...but without the casings...(I hate taking the casings off the sausage...disgusting comes to mind.) So...he very nicely offers to whip me up some loose sausage. BEAUTIFUL! I've been searching high and low for decent sausage that is uncased. (for those of you with dirty minds...get your minds out of the gutter. I've heard it all already!)

Next thing you know we have a uncased sausage love affair going and I continually have the opportunity to appreciate a handsome specimen of a man. My momma said, as long as you are alive...you can look....just don't touch. Coming from the straightest mother on earth... it's still shocking.

It lets me know that I am still alive I guess. Did I mention he was smokin' hot?

SO...... long story short. This same little dance happens every time I go to the meat shop and yes, the darlin' now calls me when he has more ready for me. I don't have the heart to tell him that I now have enough Italian sausage in the freezer to feed an army.

So ODE TO THE BUTCHER BOY:

Recipe: 6 people (adjust for more, I usually use 4 pounds)

1 package of BUTCHER BOY sausage...Mild or hot, sometimes a mixture of the two, equivalent about 3 pounds or so

1 large red onion

6 cloves of crushed garlic

2 tbsp olive oil

2 tbsp butter

1/2 package of BUTCHER BOY meat market bacon (its the best, no water) chopped before cooking

2 portabello mushrooms

1/2 pound of fried bacon in small pieces

1 cup of red wine

TARRAGON!!!!!! lots... 3 tbsp

1 tbsp parsley

1-2 large cans of diced tomatoes...pureed ( opt 1)

1-2 jars of Classico Sweet Marinara Spaghetti Sauce (opt 2) this is what I have been using lately

Fry onions, garlic and bacon in the olive oil and butter. Throw in UNCASED Italian sausage, fry until cooked. Add spices. Add red wine and sauce and lastly tomatoes. The longer you let this simmer...the better.

Cook the pasta of your choice, pour on LOTS of sauce and freshly grated Parmesan cheese.

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