Nanette Lush says she has a real love of cooking that started in childhood

Nanette Lush says she’s been a foodie and cook for 24 years.

“I have always loved watching cooking shows and reading cooking magazines and books. To me, food is all about family and friends,” she said. “Bringing people together around a good meal inspires me. It is a creative outlet for me that is so satisfying, and I really get a kick out of watching people enjoy my food.”

Lush grew up near Philadelphia and moved to Cornelius with her husband, Steve, and their daughter Danielle in 2005. They live in the Jetton Road area. Steve, who works in the furniture industry was transferred here.

“I spent 20 years in the furniture industry as well,” Lush said. “I was in showroom design, merchandising and buying.

“When the economy started to decline, I decided to change careers. It just felt like the time was right for a change.”

She chose cooking. “It is has been my passion for much of my life. I share this passion with my mother, who is a fabulous cook,” Lush said. “She taught me everything I know.”

Lush started cooking for family and friends and now does catering. “My food is inspired by travel and my family,” she said. Italian, Asian, Cuban, Mexican and Low Country are some of her favorite cuisines.

“My blog (nanettelush.blogspot.com) was my first serious venture into the cooking world,” she said. “I thought it would be very helpful to keep all my recipes and inspiration in one place. …

“My husband and I spent many Saturday nights in the kitchen with me cooking and him tasting and taking pictures. I really enjoy blogging,” Lush said. “It is very fulfilling when you can share something you are passionate about; it is a privilege that feeds my soul.”

Of course, Lush loves to cook.

“I grew up in an Italian and Polish family. We spent all week looking forward to our Sunday visits to my grandparents’ homes.

“This meant the Polish grandmother in the morning and the Italian one in the afternoon,” she said.

“If you ever wanted to see a fantastic display of food, visit an Italian or Polish home on a Sunday,” Lush said. “We started the day with Mass in the morning and the rest of the day was reserved for food and family.

“I had an amazing childhood full of love and memories around the kitchen and dining table.”

Lush grew up cooking but had to be a  “watcher” for a long time.

“In many ethnic families, there is a chain of command in the kitchen that is just understood and never discussed,” she said. “It is all about seniority, and respect for elders.”

Lush, for example, had to sit at the children’s table “until I was basically married.”

“I was able to watch the cooking and learn, but my real job was doing dishes and cleaning up the kitchen with my cousins,” she said. “It was a good time, even if it was hard work.

“Plus there was an extra bonus that the parents didn’t know about: All the leftover desserts and food were there and we could pick at them without being caught.”

Lush chose to share her Third Generation Red Sauce recipe, a family tradition that she created.

“I selected it because red pasta sauce was a staple on our family’s table,” she said. “I call it Third Generation because I took elements from three generations of my family’s sauce recipes: My grandmother Angie, my mother and mine.

“I combined the parts of their recipes I loved with mine and came up with this version. For example, my grandmother’s sauce was simple, clean and thin. My mother’s started out thick and chunky and had great herb flavors.

“While I prefer a simple sauce, I loved my mothers herb flavors, and loved the thin and simple texture of my grandmother Angie’s sauce,” Lush said.

Why is this recipe a favorite? “Because the smell of this simmering all day on a Sunday brings so much joy and love to my home and my family. It invokes wonderful family memories. I wouldn’t trade a Sunday that smells and feels this good for anything.” …

“My sauce has become a big hit with friends, family, and blog followers. It is the most searched and used recipe out of over 80 recipes on my blog.  In addition, my mother, sister and sister-in-law all make my sauce now as well.”

How often do you serve it? “Every Sunday.”

Time to prepare? How many does it serve? “Six hours. It is an all-day simmer, but, your work is 15 minutes max. The rest is love in the patience and stirring. The constant bread dunking isn’t so bad either.”

Any special instructions not included with the recipe? No.

Third Generation Red Sauce

Ingredients

2 Tbs. olive oil

2 pork spare ribs (or 2 small pork chops)

4 29-ounce cans tomato sauce

1 head garlic (or 2 Tbs. minced)

2” x 2” rind of parmigiano-reggiano (parmesan) cheese

1 1/2 tsp. basil

1 1/2 tsp. oregano

1 tsp. salt

Pepper to taste

1/2 tsp. Morton brand Nature’s Seasonings

Instructions

Lightly salt and pepper the pork.

Brown in a large pot over medium to medium-high heat until cooked through.

Add the four cans of tomato sauce to the pot.

Add 29 ounces of water. Add the parmigiano cheese rind, and stir in the rest of the ingredients. 

Heat uncovered on medium heat until sauce comes to a slow boil. Reduce to low and simmer for 6 hours (stirring frequently). The longer you simmer the better it tastes.

If sauce becomes too thick for your preference, stir in 1/4 cup of water at a time until it reaches the desired consistency. If too thin, add some tomato paste.

If you’re making the meatball recipe at the same time: Once the meatballs are finished you may add them to the sauce during the simmer. This will add even more flavor to the sauce.