i was born in a small mining town in southern illinois. the village had a predominate italian population. spaghetti was a staple part of their diet. the red marina sauce that they poured over the spaghetti was called succo. this was a time before air conditioning, and all the windows in their houses wee wide open during the summer time. if your nostrils caught a whiff of their succo cooking would make your taste buds dance. if that caught a whiff of their home made cheese, they would dance even harder. to taste a plate of this delicacy was a real thrill. my best friend was italian, and we did our homework together. i had occasion to sample this delicious morsel frequently. when my friend’s mother placed a plate in front of me and said “mange,” i immediately became fluent in italian. over the years, i have craved this taste. i looked everywhere for a recipe, but there was none anywhere. i couldn’t have asked her for a recipe because she didn’t have one. she couldn’t explain to how to make it because she couldn’t speak english. she had brought the recipe from sicily in her memory. i recalled some of the ingredients. i found a recipe site on the net that if you fed the ingredients it would construct recipes using these ingredients. i got close but not close enough. with the help of some italian friends, i was finally able to construct a recipe of the greatest spaghetti in the world. this recipe is the fruits of my labor. i hope you enjoy it as much as i do. note from unknownchef86: this is a recipe i adopted in 2006.
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