Thank you, Carmine

This morning the kitchen smells fantastic, and it’s all because of Carmine Gallucci.

Mr. G used to invite his kid’s college friends over for Sunday dinner in Providence. This is where my wife learned to cook her pasta sauce: sauteed onions, chopped fresh parsley, garlic; crushed tomato, tomato sauce, tomato paste; romano cheese and a bay leaf; homemade meatballs and boneless country-style pork ribs, first baked and then simmered in the sauce until the pork is falling apart.

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2 thoughts on “Thank you, Carmine

  1. She makes it look easy, though I’m sure if I’m in charge it’ll come out tasteless.

    Oh, I left off the sticks of butter. (Carmine apparently only cooked really, really large batches.)

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