On the Eleventh Day of Christmas

My true love gave to me Eleven Pipers Piping. The Faithful Eleven, drawing us ever closer to the Lord just as He drew them to Him.

“And when it was day, he called unto his disciples: and of them he chose twelve, whom also he named apostles; Simon, (whom he also named Peter,) and Andrew his brother, James and John, Philip and Bartholomew, Matthew and Thomas, James the son of Alphaeus, and Simon called Zealots. And Jude the brother of James, and Judas Iscariot, which also was the traitor.” Luke 6: 13 – 16

Of the twelve, eleven remained faithful even unto death. The Eleven were not perfect, just as we are not perfect. They stumbled, they fell and struggled with doubt. Yet even the traitor among them played a role in God’s plan.

It was faith that made them fishers of men. Faith in God, and a willingness to be his Vicars on Earth. Such is an obligation that has been handed down through the centuries, beginning with Saint Peter, the Rock upon whom Christ built up His Church. Catholics throughout the world recognize Saint Peter as the Bishop of Rome, the first Pope. Even now; through Holy Scripture the Eleven Pipers Piping continue to call to us to God.

January 4th is also the Feast Day of Saint Elizabeth Ann Seton. She is the first American-born saint. She converted to the Catholic Faith while living in Italy. She returned to America only to be shunned by her former life in high society. This spurred Elizabeth to establish frees schools dedicated to the education of Catholic girls. She went on to establish a religious community dedicated to the care of children of the poor and the first congregation of religious sisters in the United States.

As luck would have it, today is also National Spaghetti Day. In honor of Saint Elizabeth Ann Seton, let us celebrate with a truly American-Italian plate of Spaghetti. It is an adaptation of a recipe once served to an American President. Enjoy!

Camp David Spaghetti
1 Yellow Onion
3 Garlic Cloves
1/4 cup fresh Oregano
1/2 lb Mild Italian Sausage
1 lb Ground Beef
1 tablespoon Olive Oil
1 (14.5 oz) can Whole Peeled Tomatoes
1 (15 oz) can Tomato Sauce
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon dried Basil
1 Bay Leaf
16 oz Spaghetti Pasta
1/2 cup grated Parmesan Cheese

Peel and dice onion, set aside. Peel and mince garlic, set aside. Chop fresh oregano, set aside.

Place the sausage meat, ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the meats are browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors marry. Remove the bay leaf.

Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender.

Place spaghetti on individual plates. Top with meaty sauce. Garnish with a snip of basil. Serve with grated Parmesan Cheese.