The Original

Hannah Twinkletoes

Pasta Sauce

Our folk have lived here in The Shire for longer than any one can trace their ancestors back to.  We belong to The Shire, just as The Shire belongs to us.  Although we think of this climate being perfect for the cultivation of wines and various pipe weeds it is also the perfect climate for vegetables and fruits in full abundance.  Is it any small wonder, then, that we have developed the valid reputation for being the most creative gourmet cooks in all of Middle-earth?  Food, and its accompanying arts, are the very basis of our culture.

I came across this particular recipe about 25 years ago.  I have since tweaked and refined it a bit, here and there.  I dare say that now it can enjoyed by even the most demanding of palates: my own!

I understand that it originally came to us from the Big Folks around the region known as the Dale, over by the Lonely Mountains.  If that's true then it goes a long way to the explanation of why the Big Folks of the Dale are so thin.  The first time I made this sauce it lacked so much of everything that its suggested use was as condiment for simple white beans.  Now it can be used as a base for main hearty dishes, even white beans.

While it looks complicated, it is really very easy.  I usually put in on to simmer in the morning and then go tend my garden, read a book and even do a bit of shopping at the village market.  By dinner time it is ready.  Another thing that is wonderful about this sauce is it can be canned and put up for later use without suffering too much from storage.  Personally, I like to freeze it for later use and sometimes I prepare the main dish with this sauce and freeze it too!

This sauce is perfect for pastas, pizzas, various breads and even some vegetables.  The meat may be omitted altogether or added later.

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