Spaghetti Marpoli
Lynn Marple made this dish for us years ago, and did it so perfectly that to this day we simply try to duplicate what she did. It was built around the exceptionally good sweet Italian sausage that they used to make at Whole Foods. They’ve now changed the recipe and the sausage is nowhere near as good, so I make my own bulk (ie, no casing) Italian sausage in advance, as follows.
Sausage: Pat out 1 pound ground beef or pork (or a combination) to about ½ inch thickness. Sprinkle *generously* with the following dried herbs:
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Fennel seed |
Blend thoroughly (knead by hand is how I do it) and refrigerate for a day or two.
Make the sauce:
Sweet Italian sausage (2 links or homemade as above)
Olive oil
Garlic
Roma tomatoes (fresh), diced
Dill (fresh): LOTS
Slice the sausage and brown the medallions (or the bulk homemade sausage, in chunks) in olive oil. Add tomatoes, garlic and dill. Cook just briefly and serve on a nice fat spaghetti, cooked al dente.
Simple! There is a lot in the execution in this one. Have the oil good and hot when you brown the sausage. Throw in the dill at the end.