Once a week I head over to my girlfriends house and cook. Normally but not always spaghetti in the winter. I agree that turning off the boob tube and sitting around a table is something folks should do as often as possible.
The bigger your culinary repertoire the better your barbecue in my experience. The only way this post directly relates to BBQ is that it's a great way to use left over meat. If you want to get ambitious try smoking your Italian sausage. For Moink ball fans try substituting the faux meat balls below for regular meat balls. A Moo-Oink ball is a meat ball wrapped in bacon, dusted with rub and then smoked at 300°F +/- till the bacon is crisp and the meatball has reached 165°F.
Celery, Garlic and Onions
For me Spaghetti night is semi home made. I normal buy a a loaf of Pugliese bread from Safeway. Wet the outside with water and bake at 350°F for 15-20 minutes. This warms the inside and gives a nice fresh baked crust. For those that want cheesy bread I mix margerine, grated cheese and granulated Garlic into a spread. I slices from the warmed load but the chessy spread on and pop it under the broiler.
For the sauce I
Celery, Garlic, Onions, Shallots and Faux Meat Balls
Vodka, Good Black Pepper and Marinara