Italian Inspired Sunday Supper

Each Sunday has a theme throughout the year. It’s message is contained in the readings selected, and the Homily. On this, the 4th Sunday of Easter we are called to worship. If that’s not reason enough to declare Sundays as a Day of the Lord’s making, I don’t know what is.

We gather together to worship God,
the Shepherd of our souls.
The One who has created us,
who sustains us and redeems us,
who walks beside us always,
As we answer the call to follow Him,
Let us come together now
to bow down as one in Worship
of the Most High Jesus Christ!

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What can I say? I’m often moved to prayer. If you aren’t, that’s okay too. Maybe some day, the Spirit willing. In the meantime, I promise you that the recipes shared here will taste just as delicious whatever you believe.

Once upon a time I thought Olive Garden was the end all to beat all authority on Italian cuisine. Americans can be pretty naive when it comes to anything beyond our own borders. That’s not a good way to be. In my defense, once upon a time was before I ventured out into the world, and long, long before the internet created a world so easily shared and connected.

Olive Garden has left its mark on the dining industry, no doubt. Yet it’s not really that old – the first location opened in Orlando, Florida in 1982. The things we think of as iconic signatures of dining at Olive Garden – the never ending breadsticks and salads – were actually a desperate attempt to salvage a bad opening night. Things weren’t going well in the kitchen, and a decision was made to keep sending out breadsticks and salad to give patrons something while the kitchen got its act together. That act of desperation became their signature. Along with things like a Tour of Italy. We now know even that wasn’t accurate. The dishes served at Olive Garden are authentically Italian – Italian-American that is. Spaghetti and Meatballs, Chicken Parmesan and Chicken Fettuccine Alfredo, while inspired by Italian cuisine, are most definitely American creations. Once upon a time, when money was tight, I thought Olive Garden was dining high on the hog. And when I really wanted to splurge, I’d opt for Red Lobster. Ironic in a way, since both were a part of General Mill’s attempt to venture into the restaurant business.

In 1995, the restaurant division of General Mills split away to become its own publicly traded company. Then in 1999, Olive Garden upped its game to be authentically Tuscan. They created a culinary institute in Tuscany, and have sent hundreds of its managers and chefs to spend time there in order to understand Italian Cuisine. After all, when you’re at an Italian’s table, your family, right? When it comes to cooking, there’s no such thing as an Italian dish for two.

Olive Garden Inspired Spaghetti and Meatballs
Tomato Sauce
1-1/2 cups Yellow Onions (about 1 whole)
3 Garlic Cloves
1/3 cup fresh Italian Parsley
2 tablespoons Olive Oil
4 (6 oz) cans Tomato Paste
3 cups Water
1 (29 oz) can Tomato Sauce
1 tablespoon dried Basil
2 teaspoons Salt
1/2 teaspoon Black Pepper

Peel and chop onion. Peel and mince garlic. Mince parsley. Set these aside until ready to use.

In a Dutch Oven; heat olive oil over medium heat. Add onions; sauté until softened. Add garlic; cook 1 minute longer. Stir in tomato past, lower heat and cook for about 4 minutes. Add water; tomato sauce, minced parsley and dried basil. Season with salt and pepper. Bring sauce to a boil; reduce heat and simmer, covered, for 50 minutes.

Meatballs
2 large Eggs
1 cup (about 5 slices) Bread, cubed
3 Garlic Cloves
3/4 cup Milk
1/2 cup grated Parmesan Cheese
1 teaspoon Salt
1/4 teaspoon Black Pepper
1-1/2 lbs Ground Beef
2 tablespoons Vegetable Oil, divided

In a mixing bowl, lightly beat eggs; set aside. Cut bread into quarter-inch cubes, scatter over the eggs. Peel and mince garlic; add to the mixture. Add milk and parmesan cheese. Season with salt and pepper. Let sit for a few minutes for the bread to soak in most of the liquid. Add beef; mix lightly but thoroughly. Shape into 1-1/2-inch meatballs.

In a large skillet, heat oil over medium heat. Add meatballs; brown in batches until no longer pink, turning as needed for even browning without burning. Drain meatballs; add to the sauce. Ring to a boil; reduce heat and simmer, covered, until the flavors blend; about 1 hour longer. Stir meatballs occasionally as needed. When ready to serve; make pasta.

Pasta
16 oz Spaghetti Pasta
Parmesan Cheese, garnish

Bring a pot of salted water to a rolling boil. Add pasta, cook al dente, about 9 minutes. Drain but do not rinse.

Serving Options: Place pasta in a serving bowl, spaghetti and meatballs in another. Let diners choose how much pasta and meatballs to serve. Garnish with additional Parmesan Cheese. Or place pasta in a large serving bowl. Ladle sauce with meatballs over the pasta. Pull pasta through sauce to coat. Serve with Parmesan Cheese to garnish and your favorite wine.

For that Olive Garden experience serve with endless salad and soft garlic breadsticks.

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 It is better to take refuge in the Lord
than to trust in man.