Quoted By:
Spaghetti and meatballs, scratch made by me, with a generous amount of sauce, made by me, tomatoes, onion and garlic grown in my garden, my great grandmother's recipe, enhanced by me of course, with a nice covering of butter toasted breadcrumbs, as well as the finest Parmigiano-Reggiano, grated as needed, with a side of sliced, toasted baguette, with a little Parmigiano-Reggiano and butter, and I could never forget the milk, from a local farm, vat-pasteurized, to preserve the subtle taste.
