Vegetarian Spaghetti Bolognese and Italian Potato Salad

Dear Anais,
Today I had a goat cheese and cherry tomato on baguette sammy and I was thinking about Italian food. You know you will have to go and ask Peppe' for his recipes, as I am not Italian at all, but I do have a great appreciation for Italian food. This first recipe is a modification of a Matha Stewart recipe. I saw her (or rather some of her minions) making this dish on her show and I didn't have time to write down how she made it,so I got the gist of it and whipped up this.

Vegetarian Spaghetti Bolognese

1Tb olive oil
1/2 white onion diced finely
4 baby carrots diced finely
4 fresh tomatoes from mom's garden or 1 can chopped tomatoes
1 cube veg bullion with sea salt (no msg)
4 cloves garlic pressed or finely diced
1/2 half package morningstar farms beef crumbles (or 1lb ground beef for a meat alternative)
1/4 c beer or burgundy wine
1/2 c milk or cream
Pasta, preferably thin spaghetti.

Warm the olive oil and saute the onions until translucent. Add the garlic and carrots for a few minutes. Toss in everything else but the milk, let simmer and thicken. Set a large pot of salted water to boil. When rolling boil is achieved add pasta. Slowly add milk to the sauce. Cream is least likely to curdle, but I have never had a problem using milk, and I have used all kinds, to include soy, and 2%. Cook pasta to desired tenderness, drain. Serve sauce over fresh pasta.

Notes: I have used just cheap beer leftover from the previous night's debauchery. Usually PBR or Miller, etc. Something like guiness or Pete's wicked ale might be a little overpowering and ruin the flavor of the sauce. The toasted flavor of a Burgundy wine lends itself well to tomato sauces and will richen the sauce, but feel free to try a dry white and let me know how it goes! Omitting the carrots, booze and milk will alter the sauce and turn it into ragu or something. I guess that is what really makes it a true bolo. Now on to the potato salad.

Italian Potato Salad

6 potatoes (use something firm-no russets. try reds, whites or golds here)
any size will do
1/2 c mayo (not salad dressing)
1/4 c Parmesan
1 tsp Italian seasoning
1 clove pressed garlic
salt to taste

If potatoes are large cut them into cubes, if tiny just half them. I like an open potato so it can absorb some of the flavors. Place them in a pot of salted water, enough for them to swim. Bring to a boil and simmer them for 10 min. Check to make sure they have cooked to desired tenderness. Strain. Rinse with cool water if desired. I like this potato salad warm too. Toss in the other ingredients. For a low cholesterol alternative I recommend Vegenase in place of Mayo-delish! Salt to taste. This dish pairs wonderfully with garlic rosemary pork chops. And so easy!

Garlic Rosemary Pork Chops

Thin cut pork chops
crushed garlic, roughly one clove per side of chop
whole rosemary leaves dried
salt and pepper

Coat pork chops with crushed garlic and sprinkle with rosemary leaves and salt and pepper lightly. Broil in over or toaster oven. Even suitable for grilling.