© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Robin Lea
Jackson was eighteen before he tried spaghetti for the first time, at a Sunday- night dinner hosted by Tom and Rita Benton in their New York apartment. Accompanied by his brothers, Frank and Charles, it was also the first time he met Rita. When the pasta was served, Jackson wasn't sure how to eat it. Amused and charmed by Jackson's provincial inexperience, Rita gave him a lesson in tackling the dish, establishing an immediate mother-son-like relationship. Jackson learned this recipe from Rita and became famous for it among his friends.
The recipe was provided directly from the private archives of Rita and Thomas Hart Benton.
2 tablespoons olive oil
1 onion, finely chopped
1 pound pork tenderloin or pork chops, finely cut by hand
½ pound mushrooms, sliced
6-ounce can tomato paste
1 can water
1 bay leaf
Salt and pepper, to taste
1 pound spaghetti
1 cup parmesan cheese, grated, for serving
In a heavy-bottom skillet, heat the oil and brown the onion. Add meat, mushrooms, tomato paste, water, and seasonings; cover and simmer 30 minutes or until pork is tender.
Meanwhile, cook spaghetti in salted boiling water 8-10 minutes; drain.
Toss spaghetti with sauce, and serve with cheese.