I’m for hand made. I’m also for sanity. And reality. I have lots of fantasies, and some of them involve having afternoons that dapple endlessly during which I roll out pasta like a nonna & sauce bubbles away on the simmer plate all day long. Others involve me living in a cottage in the Burren studying the physics and metaphysics of the herbs that populate the hedge. And yet others involve me being the sort of woman who still wears high heels, lots of lipstick, and extraordinarily complicated lingerie. Alas, my real life is not comprised of such things. Well, not usually.
Not these days anyhow. But that doesn’t mean that bits & pieces of those other lives can’t mingle with my real one. I can wear red lipstick and make meatballs & pasta from scratch with a cup of herbal tea brought back from Ireland to fuel me. And I’m never above reaching for a solid jar of great tomato sauce (most especially when tomatoes aren’t in season), namely this jar of Bertolli’s new Gold Label Imported Porcini & White Truffle Sauce that the nice folks over there sent for me to try out. And try out I did, over and over. It’s earthy, rich, and pulls this whole dish together effortlessly. The best part is it allowed me the time to dote over the tactile pleasures of the hand made pasta & meatballs that I’m making for a little Italian themed supper as part of the #BertolliGoldLabel Italian Progressive Dinner Party.
I am, as you see, doing the pasti course in the progressive dinner party. The meal wouldn’t be complete without checking out my fellow bloggers recipes in the menu: you can find a gorgeous antipasti of mushroom polenta bites on Shutterbean and a primi of Carmelized Onion Stuffed Portobellos on Dine & Dish for the first portion of the progressive dinner party menu. And head over to Oh Sweet Basil tomorrow for a secondi, and don’t miss the all important dolci course from A Cozy Kitchen on November 7th! We’re making all the foods, and you can keep up with where we’re at in the progression and find links to my fellow hosts recipes on Bertolli’s Facebook and Twitter pages as well.
If I tried to do it all, most days, a pile of deadlines would crash unceremoniously on my head. This way I can have my pasta & eat it too. Some days, I go for a box of good dried pasta & simmer a sauce. Some days I do it all. Some days, I do none. Today, let’s make pasta from scratch (which, if you have kids, is especially fun!) And the best meatballs you will, dare I say, ever eat. Make them. Please. Do that for yourself. I have seriously never cared about a meatball like I do these. They’re incredibly moist and full of flavor. All three together—the pasta, meatballs, and the Bertolli Gold Label Porcini Sauce–were enough to make me care about something as seemingly common as spaghetti and meatballs. Which is saying a lot for a novelty seeker such as myself. I can’t wait to serve this at the party! The looks on my friends’ faces when they try the food, that’s what I’m really in it for. Well, that and eating it.
And a big thank you to Bertolli for including me in their progressive dinner party & sponsoring this post! I was compensated for my recipe & photographs, but my opinions (and addiction to this sauce) are, as per usual, all my own. I hope you enjoyed the recipe, and feel free to follow along with #BertolliGoldLabel to see what’s next on our collective menu!