Lincoln Family Spaghetti

Solstmas Recipes

Traditional family-preparation Solstmas dinner for Neil Lincoln family for many years.

Lincoln (Neil) Family Spaghetti Sauce

• Cooking Time: 2-3 days
• Warnings: Whole house, urine, and sweat smell like this sauce for several days after it is no longer present.

 Several pounds of dry spaghetti
 3 pork roasts
  - can substitute a lot of portabello mushrooms for meat, see vegetarian note below.
 11 bunches of parsley
 6 heads of garlic (yes, heads, equivalent to about 30 cloves, or
    one large bowl full of peeled cloves)
 24 large cans of del monte tomato sauce
 3 jars of italian seasoning
 1 fistfull of sugar
 a pinch of salt
 8 1 oz bags of dried porcini mushrooms
     dried is better than fresh for this, they should be very strong smelling
 Lots of large white onions, until pot is full.
      (Probably put in 9 in the batch we did solstmas 2003)
 13 chili Tepins (very hot, more to taste, but be careful)
   
    Sear pork on all sides in huge cauldron.
    Deglaze cauldron (searing pan) with tomato sauce.
    Pour tomato sauce in cauldron.
    Put the pork back into the Cauldron.
    In separate bowl, hydrate porcini mushrooms in warm water.
    Scoop out hydrated mushrooms, toss into cauldron.
    Pour off mushroom liquor into cauldron, but don't
    put bottom dregs and sand into cauldron.
    Remove skin, stem, and root of white onions.
    Remove skin of garlic.
    Wash parsley.
    Grind onions, garlic, and parseley into a fine pulp.
    Can use a food processor.  Better than hand cranked food mill.
          pour into cauldron.
       
    Bring couldron to a slow boil stirring regularly.
    Reduce heat to simmer.  Simmer for 2 days stirring
         when possible.  Don't let it burn on the bottom.
    
    Pork disintegrates into strings and small, soft chunks after a 36 hours or low simmering. 
     
    After sauce is done (2-3 days), cook spaghetti.

Grandmay Faye's Recipe for Lincoln Spaghetti Sauce (small batch)

 3 pork steaks
 6 small cans del monte tomato sauce
 6 cloves garlic
 3 chili tipinis
 2 large white onions
 2 table spoons italian seasoning
 1 teaspoon salt
 1/2 teaspoon sugar
 1 big bunch parseley
 1 handful porcini mushrooms

Serve on large quantities of Spaghetti.

Serve with sharp aged parmesan and garlic bread made with crusty sour french bread.

Vegetarian Note: Add extra porcinis and dry-pan-searing or roasting thickly sliced portabellos is probably a good way to go. I would probably also make some Crispy Tofu a la Erowid and throw it in, with a less asian and more spaghetti-oriented marinade.