Valentine's Day & A Recipe

I know I know you are thinking “how am I going to wright about a holiday that happened yesterday?” well simple.
So if you will, stay tuned!

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​Yesterday, people went a little coo-coo over valentine’s day.
Well it’s not that coo-coo if you love your state. But before we do that, we need to start of with the basics…
 
“It originated as a Christian feast day honoring one or two early Christian martyrs named Saint Valentine and, through later folk traditions, has become a significant cultural, religious, and commercial celebration of romance and love in many regions of the world.” (SOURCE: Wikipedia)
Well now that you have picked up a little information, we can move on to celebrations.
 
Number one: in South Korea there are many different valentine’s days.
On the fourteenth of every month. They do the day of hugs in December and many more holidays on the fourteenth.

Numero dos: in Argentina they celebrate valentine’s day…
For one week in July. That is kind of strange.
 
Tercero: Japan does it quite different. It is celebrated on well valintines day.
Feb and women buy gifts and chocolates for their male companions or lovers. Men can’t return gifts until March 14, which is called the “white day”.
 
That is the end of your daily jony news folks. See you soon!

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The Recipe

​Today, we have a spatial topic. It is a secret recipy I would like to call fast ragu.
It is a pasta recipe.
So if you will, stay tuned!

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​This is the fast version of ragu. Ragu is usually pretty slow. Now it is very fast for ragu.
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​INGRIDIENTS:

¼ cup extra virgin olive oil.                                           
1-pound ground chuck.
1 large onion peeled and minced.
2 garlic cloves peeled and minced.
Small handful coarsely chopped Italian parsley

​1 28 ounce can imported Italian tomato’s pureed with juice
Salt and freshly ground pepper to taste
1 pound imported spaghetti (your choice)  
Grated parmesan on spaghetti

Heat the olive oil in a medium sized, heavy skillet add the onion (and garlic if desired)
And cook slowly over low heat until the union becomes very soft.
Add the ground chuck and saute over high heat, stirring frequently to break up any large lumps.
Add the parsley and basil.
When the meat as lost its pinkness, add the pureed tomato’s, salt and pepper to taste, and cook over medium-low heat until the tomato puree has mixed with the meat and has become thick. 
This should take ½ hour.
DON’T OVER COOK THIS SAUCE!
Cook your spaghetti in abundant boiling salted water until aldente.
Drain the pasta in a colander. Place the drained pasta in the skillet with the sauce. 
Place the pasta in a shallow serving bowl. Now you are ready to serve!
Please tell us if you tried this recipe.
We got this recipe from a book called

CUCINA RUSTICA

WRIGHTER: YOUR TRUSTY CONNOR