“The Pollifrone Sunday Classic”
The Pollifrone Family (most likely photographed on a Sunday).
I have this vivid memory of stepping into the Pollifrone household on a Sunday, and instantly knowing where I wanted to spend all my Sundays going forward. It may have been the memorable smell of the "Pollifrone Sunday Classic" sitting on the stove, seeing Amanda’s Mom who always makes you feel loved, the presence of one or two family dogs, the sound of her brother playing drums in the basement, or the comfort of a good conversation at Amanda’s kitchen counter that made me want to be there week after week.
While the “Pollifrone Sunday Classic” may not be seen as culinary masterpiece, when I was a teenager in Amanda’s kitchen this pasta left an impression on me. It may not boast an elaborate list of ingredients, but it possesses a distinct flavor as well as the memories attached. When I try to recreate this dish there is always one ingredient missing, and it’s the authentic Pollifrone touch. A memory and a meal all in one, it’s a delightful combination of beef and peas, slow cooked on the stove all day long, and the occasional taste test that makes for the perfect “Pollifrone Sunday Classic.”
Directions:
Chop one large white onion.
Sauté onions in 3 tbsp. olive oil until golden.
Now, add a bag of frozen peas.
At the same time, in a separate pan, begin to brown the meat (ground beef or meatball mix).
Add the browned meat to the onions and peas mixing all together.
Add a cup or 2 of beef broth. Cook over low heat for a minimum of 20 to 30 minutes (cook longer for better taste).
Boil your salted* pasta water. Before the pasta is completely cooked, add it to the beef, peas, and onions. Salt and pepper to taste!
(Mrs. P texted me the recipe and at the end of the text she included a little hint: “I like to add a couple tbsp. of tomato paste and a couple tbsp. of soy sauce).
This is why I said, “There is always one ingredient missing, and it’s the authentic Pollifrone touch.”