Our Defender in Battle

Once upon a time, the Church celebrated three separate feast days for the most prominent of the seven Archangels; Gabriel, Michael and Raphael. Of these three, only Michael is mentioned by name in three major religious writings; the Torah, the Koran and Holy Scripture.

You would think with that much recognition, his feast day would continue to be celebrated as his alone. Today September 29 is celebrated as the Feast Day of the Archangels, combining the once individual feasts into one. In the past while focusing on Michael, we’ve talked about all the Archangels on this day.

I’d like to focus on Michael. Both Hubby and I carry prayer cards in our wallets for Saint Michael. (We also carry cards that identify us as Catholics, and in the event of an accident to call a Priest) In times of great strive, we are encouraged to pray to Michael for protection.

Each Sunday, after the close of the Mass (though the Mass has ended, go in peace); as a congregation, we recite the prayer to Saint Michael. Often Michael is depicted as a warrior. Who doesn’t want a supernatural warrior on their side in a world seemingly filled with darkness and uncertainty? While each of the Archangels are equally important, in these troubling times I’d like to honor Saint Michael on what was once his feast day alone.

Saint Michael the Archangel, 
defend us in battle. 
Be our defense against the wickedness and snares of the devil. 
May God rebuke him, we humbly pray, 
and do thou, 
O Prince of the heavenly hosts, 
by the power of God, 
thrust into hell Satan, 
and all the evil spirits, 
who prowl about the world 
seeking the ruin of souls. Amen. 

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Meaty Spaghetti
1/2 Yellow Onion
4 Garlic Cloves
1/2 Red Bell Pepper
1 large Portobello Mushroom
1 lb Ground Beef
1/2 lb Italian Sausage
1 (28 oz) can Diced Tomatoes
1 (16 oz) can Tomato Sauce
1 (6 oz) can Tomato Paste
1/4 cup Red Wine
1 teaspoons Oregano
1 teaspoons Basil
2 teaspoon Italian Seasoning Blend
Salt to taste
Black Pepper to taste
16 oz Spaghetti Pasta

Peel and mince onion and garlic. Stem, core and dice bell pepper. Clean and slice mushroom.

Combine ground beef, sausage, onion, garlic, bell pepper and in a large skillet over medium-high heat. Cook about 10 minutes until vegetables are tender and meat is browned, breaking meat apart as it browns. Drain off grease.

In a large sauce pan stir diced tomatoes, tomato sauce, tomato paste an wine. Add the drained meat mixture. Season with oregano, basil, salt and pepper. Let sauce simmer for 1 hour, stirring occasionally.

Bring a pot of salted water to a full boil. Add pasta, cook al dente, about 11 minutes. Drain pasta, place in a large serving bowl.

Top pasta with meat sauce, pulling noodles through the sauce to coat well. Serve with a simple salad, warm bread and a glass of wine. Most of all enjoy.

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Your word, O Lord, is truth;
consecrate us in the truth.