SPAGHETTI INGREDIENTS TO BUY

_____ Onion - 1 Large

_____ Garlic Bulb

_____ Button Mushrooms - 3-4 pkgs. Fresh or 2 @ 12 oz. cans

_____ Mozzarella Cheese - Sliced - 2 pkgs./16 oz.

_____ Provolone Cheese - Sliced - 2 pkgs./16 oz.

_____ Butter - 1 lb.

_____ Italian Bread - 2 Loaves

_____ Tomato Sauce - 8 @ 28 oz. cans

_____ Italian Tomatoes - 1 @ 28 oz. can

_____ Tomato Paste - 1 @ 18 oz. can (Optional)

_____ Linguini - 3 lbs.

_____ Parmesan & Romano Cheeses (Grated)

_____ Italian Seasoning / Salt & Pepper / Garlic Powder / Oregano / Fennel Seed / Bay Leaves / Crushed Red Pepper

_____ Olive Oil

_____ Hot Italian Sausage - 6 pkgs.

_____ Ground Beef - 6 lbs. Or 3-4 lbs. &

_____ Ground Lamb & Pork - 11/2 lbs. @ (Optional)

_____ Marsalla Wine (Sweet) [Optional]

_____ Carlo Rossi Piasano [Optional]

_____ Chianti Wine - 3-4 Bottles

_____ Saranac [Beer]

_____ Spumoni Italian Ice Cream

_____ Pepperocini & Pepperoni (optional/appetizers)

BEAR LAVALLEE'S SPAGHETTI

INGREDIENTS:

Ground Round - 3-6 lbs.
Ground Lamb/Pork - 11/2 lb. @ Optional
Italian Sausage - 3-4 lbs. (3-6 pkgs.)
Sweet Marsallqa Wine (Optional) OR
Carlo Rossi Paisano (Optional)
Onion - 1 Large
Green Bell Pepper - 2
Button Mushrooms - 2-4 8 oz. Pkg. Fresh or 2 - 12 oz. cans
Garlic Cloves - Entire Bulb
Tomato Sauce - 4-6 - 28 oz. cans (for starters/Approximate)
Italian Tomatoes (Canned) - 1 - 28 oz. can
Tomato Paste - 1 - 18 oz. can (optional)
Butter / Olive Oil (some)
Parmesan Cheese (Grated)
Romano Cheese (Grated)

SEASONINGS:

Salt & Pepper
Italian Seasoning (Mc Cormicks)
Garlic Powder
Oregano
Fennel Seed
Bay Leaves - 3
Crushed Red Pepper (serve at table)

PASTA:

Linguini - 2 lbs. (Always Use This Type, Not Spaghetti)

BREAD:

Loaf Italian Bread (Unsliced) [Giant Supermarket Brand]
Mozzarella Cheese - Sliced - 1 lb.
Provolone Cheese - Sliced - 1 lb.

MISCELLANEOUS:

Grated Cheeses
Chianti Wine / Beer / Ale
Pepperocini
Pepperoni
Italian Ice Cream (Spumoni)

PREPARATION (EXECUTION)

SAUCE:

Fry/Microwave (7 min.) Italian Sausage and set aside. Brown the Beef / Lamb / Pork until grey (Season right from start, but don't taste if cooking Pork). Optional Step: Add Marsala / Carlo Rossi Wine towards end of browning. (Turn off the heat or put on low and don't start again until you finish adding all the vegetable ingredients). Chop Onion, Green Bell Pepper, and slice Garlic and Mushrooms - toss all in pot. Add Tomato Sauce, Italian Tomatoes, and Tomato Paste (if you decide you need thicker, richer flavour). Season some more (refine flavour) - (Try about half the jar of Italian Seasoning with 2 Tablespoons Garlic Powder, 1 Teaspoon Fennel Seed, 2 Tablespoons Oregano, and Three Bay Leaves). Add Sausage and cook for at least two hours (covered). Don't forget to turn the heat on/up, remember you shut it off/lowered it? Careful, Don't Scortch the bottom of the pot - Use Medium (maximum) Medium-Low Heat (Usually). Season to Taste, as necessary, But Be Careful - Too Much Cannot Be Undone. This recipe is intended to make 12 Quarts minimum.

PASTA:

You'll need another 10 to 12 Quart Stock Pot. Fill with water, 2 Tablespoons Olive Oil, and 1 Teaspoon Salt. Bring to Boil. Throw in Linguini and cook for 5 Minutes (aldente). Drain ASAP. (This can take about 30 Minutes total Preparation Time from Start to Draining of Pasta).