Spaghetti with Tomato Sauce and Bits of Sheep by Laura Kwong

Andy, the sheep farmer I’ll be helping for the next two weeks, is an inventive cook who whips us some tasty concoctions. He was born in Brazil to Greek parents, and lived in England for a number of years before starting this farm in Greece 15 years ago, so his cooking has international influences. He told me that he has always liked to cook but his mother got angry when she saw him in the kitchen or heard that he had cooked for his wife. “I’m not supposed to do this thing [cooking],” Andy told me, “…and when I was the plates…She [his mother] shouts be afterwards she enjoys it.” He was also scolded when he participated in rearing his three children. I asked him if Greeks still think this way and he said, “In Athens you have a lot of young couples but in Greece, yes, the woman is supposed to raise the children and the man work and bring the money.”

The first night I arrived at the farm, I had spaghetti and tomato sauce with chunks of Andy’s own sheep—really good.

Spaghetti with Tomato Sauce and Bits of Sheep Serves 4

2 c sheep meat, cut into small pieces

1 onion, finely chopped

3 sun-dried tomatoes, rehydrated

½ c raisins

½ medium carrot, sliced into thin rounds

1 can/package of chopped tomato

4 bay leaves

1 cinnamon stick

Dill

Parsley

Oregano

Salt and Pepper

Oil

Sauté the onions with the sheep meat. After several minutes, add the remaining ingredients, seasoning as desired. Let the sauce simmer for 15 minutes and serve over spaghetti.