First published in September 2006, this updated pantry ingredient post features new photos, links, and a few tweaks to the recipe. Please enjoy some fun facts about cooking with tomato paste, and the recipe for my "house special" meat sauce. In Rhode Island, we call it gravy, and we make it all year round.
My mother, like many "let's have TV dinners" cooks in the 1960s, made spaghetti sauce with Spatini, which I think was mostly a packet of salt mixed with a few flavor enhancers.
I don't blame her. After all, it was the Age of Convenience Foods, and my mother worked and didn't have a lot of time to cook. Her mother never cooked pasta, or made sauce, either, so my mother really didn't have a role model.
My own spaghetti role model was Patty, my freshman-year Italian-American roommate, who taught me to make her grandmother's sauce with canned tomatoes, onions, peppers, oregano and tomato paste. It was the perfect college meal; pasta was cheap, and the ingredients for sauce were cheap, too. And it was so easy to make the real thing.
Bye bye, Spatini.