In the iconic Fan District in Richmond, Virginia lies the quaint Joe's Inn. Chances are if you've lived here long enough or have family who have, you've graced this eatery.
It's a place known for its wood paneled walls, friendly service and hearty meals. And as a restaurant it's as neighborhood as they come.
But of all the brunches, lunches and dinners we've tucked away here, I find it impossible to get past Joe's signature dish -
Spaghetti A La Joe
Spaghetti baked with Provolone Cheese topped with your choice of Meat or Marinara Sauce
When it comes to meat sauces, this right here is King and though we never order it but once a year it makes a BIG impression. You see it represents the superlative meat sauce - rich, hearty, heavy and of course, meaty!
I have been on the lookout for a meat sauce that incorporates everything I love about Joe's and I've found it! I just knew from going down the ingredients list, that this was 'it'. I refer to my fellow blogger veteran, Thom's Marinara Sauce for the Motivated.
If you've paid any attention to Thom at all, there are two things you know lickety quick - the Man is probably one of the oldest bloggers in the community (well into his 70's) and the Man knows his meat! And he dishes it out slathered thick with his sauces & signature wry humor.
I guarantee you, if you pay Thom a visit at Barbecue Tips from Deep In the Heart of Oregon , not only will it satisfy your carnivorous urges but he'll have you rolling on the floor with his 'say it like it is' style.
I have reason to believe that Thom will agree it has something to do with the fact that the older we all get, the more the need to cut out the BS!
After all, if you can't say it now, then when?
Anyway, Thom's recipe has been tucked away in the recesses of my mind for a few months now and it was time to put it good use. The thing about this recipe is that it's great for weekends with the family when you don't want to spend all day slaving over a hot stove and yet want some comforting, stick-to-your-ribs, delicous wholesomeness.
It makes best in large quantities and for a family like ours that means 1 batch gets used up now and the other goes into the refrigerator - after all lunch boxes are calling!
Though I have used Thom's recipe almost to the letter, I've thrown in a few tricks of my own such as cooking all the meats together to save time and effort and allowing the sauce to cook 6-7 hours in the slow cooker. I think you'll agree the end result is pretty darn good - Yup, write home good!
So do yourself a favor and have a GREAT weekend - a 'stick-to-your-ribs' kind of weekend!