Once the sauce is done (and it must chill for 24 hours for maximum flavor) there’s nice meal. This year it included my mother, my sister Peggy who flew in from LA along with her husband and son (and the Royal Indian Mounted Food Control Police). The meal started with antipasto and cheese which was followed by Italian mac & cheese and sugu. And ending with a spectacular Christmas pudding, the RIMFCP’s contribution to the meal.
As I’ve said. this is the best meal I can think of.
The next day my mother (who has memory problems and didn’t recall the meal) told me that, for some reason, she could not get Tony Caccamise out of her mind.
