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Spaghetto and Meatballs ?? LOL I tend to follow two different trains of thought, the Lidia Bastianich and the Pete Clemenza. No fooling, what Lidia does is make a quick and fresh sauce. She uses the same basic steps for a number of variations. 3 Tbls EVO 1 pound of mild italian sausage cut up...

Give them the sniff test AFTER you've washed them off real well. I was just commenting on Facebook, a friend had a nice tray of pork bones. I was telling her how I'd brown them up in small batches and then make gravy (pasta sauce) with them. Same to you, brown them up in small batches and then...

Well I always found our hens eggs looked and tasted really different. Darker yolk and a stiffer white, not runny like a store egg. That's because it's just laid. Same with the way they taste, far richer and EGGier. That's because it's just laid. Gotta wonder how freshly laid your friends' eggs...