I know it's not baked, but your journal reminds me of this:


mmm, I made Spaghetti with Meat Sauce for me and the guys when we went to B.C. this is roughly what you do:

The secret is sausage. get like a pound of italian sausages (they can be spicy if you like). cut and remove the casings (the sausage skin), and crumple them up into a saucepan. brown over medium heat, chopping them up smaller and smaller with the spatula. when done, drain the oil.

Then in a seperate pot, over medium heat, pour some olive oil, heat, put a half of a chopped garlic bulb in, and sautee the garlic (brown, DONT burn), then put in 3 jars of crushed tomatoes, basil, salt, pepper.

Then put in meat, bring to a boil, then let simmer for like 30 minutes.

Boil a pot of water and then put in your favorite pasta (I love cappelini). To test if its done: throw a couple strands at the fridge. if it sticks, its probably not done, if it falls, it should be good. or the other way around, not really sure. just eat a strand (after letting it cool). I like my pasta al dente, not too soft.