The Jamaican who thinks she’s Italian
My sister often teases me that I am the only Jamaican who thinks their Italian, and I suppose she’s right. I am so intrigued by the old world and ways of the Italian cooks that I just had to create my own ‘Secret Roll Recipe’ to pass down to my children some day. It took me eight long weeks to create a recipe worthy of passing down to the next generation, but I am proud to say that I have done just that. As much as I would love to share this with you I have to hold true to the Italian ways and keep it among family. ;-)
However, I will share with you my homemade Spaghetti Sauce!
Bekah’s Three Rules to know before you begin ~
One: Keep in mind that NO MATTER WHAT you can never put TOO MUCH Rosemary! If you think it lacks something- Add Rosemary. If you can’t smell it from the other room-Add Rosemary. Rosemary is the answer to a great sauce.
Two: Remember when cooking spaghetti it’s all about smell. Taste will follow!
Three: Salt, Pepper, Rosemary, and Oregano are your best friends.
Now let’s get cooking!
Lets first start with our meat- You will need 4bls of hamb.
Place your hamb. in a bowl and add the following ingredients’:
1tbls Fresh Cracked pepper
1tbls garlic powder (make sure there is NO salt in your garlic pepper. Otherwise you’re really adding 2tsp of slat to your meat.)
Now take your hamb. and by hand work all of the spices together.
When finished mixing the meat, take your tablespoon cookie scoop and begin making the meat balls.
If you have a large electric skillet I would highly suggest using that to cook your meat balls. You can place more on the tray and they cook evenly. Make sure you have theses going before you start on your sauce so they will be nice and hot for serving!
Okay now let’s begin making our sauce!
Turn your pan onto low. You want your sauce to simmer, not to boil .
Place four jars of spaghetti sauce (use whatever you keep on hand. My mother has canned ours over the years but we use the store bought brands too. )into your pan and add the following ingredients’:
1tbls Rosemary (make sure your Rosemary is in first so it can soften as you cook your meatballs)
½ -1tsp Celtic Sea Salt (this gives a STRONG salty taste, so only use a little!)
1tbls freshly cracked pepper
1- ½ tsp Oregano
1 4.0 oz can of mushrooms, finally chopped
½ white onion finally chopped
½ tsp cinnamon
If you can’t smell that Rosemary add just a pinch more. Rosemary gives a lot of flavor to the dish. Mid way through before you plate taste and see if you like the flavors. I’ve tried to lessen the amount I put in so you can make it to fit the taste of your own family. Increase as you see fit! J
Miss Bekah Lynn