Irish Spaghetti Sauce with Sean Madden

Sean Madden “Cooking”

Sean Madden “Cooking”

About Sean: Sean Madden is what you'd call the real deal. There is simply not a phony bone in his body. In a day when so many people are working to create their "personal brands," Sean just is who he is. 

When you see Sean, he is invariably smiling,..not because he's trying to get YOU to like HIM, but because HE likes YOU. He's just giving you a smile--without an agenda.

Giving is a way of life for the entire Madden family. Sean, his parents, John and Mary, his wife, Jo Ellen (yes, you probably know her), and the three Madden sons, are huge supporters of Green Lake. Why? Because it brings them joy. Again, there's no agenda.

Recently retired, Sean was the owner of Madden Communications near Chicago, and is now finding more time to spend in his beloved Green Lake. When he said he was sending his recipe for Irish Spaghetti Sauce, the obvious question arose:

"What do you mean Irish Spaghetti Sauce? Does it have beer in it? Whiskey?"

Sean: "Of course. Why do you think they call it sauce?"

Sean's recipe is his version of Augie's Pizzaiola Sauce, from the head chef at The Como Inn, a Chicago Italian restaurant (now closed). An outpost on the city's formerly-industrial near west side, the Como Inn became an institution, welcoming families, sports stars and "business meetings" into its delightful warren of rooms. Anyone who has ever been there remembers it well. 

Let's Start the Sauce, Sean!

Excuse me, Sean. Where’s the whiskey?

Excuse me, Sean. Where’s the whiskey?

IRISH SPAGHETTI SAUCE
From the kitchen of Sean Madden

You will need:

  • 1/2 Cup Extra Virgin Olive Oil

  • 1/2 White Onion, chopped

  • 4-5 Cloves of Garlic, chopped

  • 1 Tbsp Dried Oregano

  • 1 Tbsp. Dried Rosemary Leaves

  • 3-4 Tbsp. Chicken Bouillon Powder

  • 2 (28-Oz) Cans Peeled Plumb Tomatoes, smashed

  • 1 (6-Oz) Can Tomato Paste

  • 1/4 Cup Parmesan Cheese

Making the Dish:

  1. Drain tomatoes and mash them in a bowl.

  2. Keep juice on the side, just in case you want to use some.

  3. In a saucepan over high heat, cook onion, and then add garlic until light brown.

  4. Reduce heat to low and add mashed tomatoes, tomato paste, oregano, rosemary and chicken bouillon powder.

  5. Let simmer for an hour.

  6. Salt and pepper to taste.

  7. Mix in parmesan cheese

  8. Serve over pasta.

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