Back to School Spaghetti

WORT Music Playlists

What was that song I heard? Who was the artist, what is the album title, where can I get it? Where can I find the entire playlist for a show?

Click on the Playlists button to bring up a calendar where you can choose any date to find the playlists for that day. If you can’t find the right playlist or the song you’re looking for, your best bet is to call the station the next time that program’s on and ask the host yourself. If that’s not possible we may be able to help you, but please have as much information as possible at hand when you contact us, such as: approximate day and time the music was played, what type or genre of music it was, who hosted the show and any other information you remember about the selection and we’ll do our best to track it down.

Contact Information

Music Director: Sybil Augustine – musicdirector@wortfm.org (for music submissions, charts and tracking, promotional exchanges for music events and following up on volunteer applications or other requests. Please include specifics in your subject line, such as “Hiphop Music Submission” etc, )

Digital Production Director: Aaron Scholz – aaron@wortfm.org (for record donations and sales, promos recording volunteers, etc.)

Music Calendars: Submit your events online here or send by email to calendar@wortfm.org

How do I get my music played on WORT?

We accept submissions in most genres and styles of music, focusing on noncommercial, out-of-the-mainstream, independent releases (check out our playlists and music charts for more information.) It may take up to a few weeks for us to review and process your submission so we appreciate your patience, and feel free to contact us to follow up. Please send your music, indicating any tracks with language that needs to be aired after 10 pm and including a one-sheet description and any biographical and tour information, to WORT Music Director, 118 S. Bedford St, Madison, WI 53703 and/or to musicdirector@wortfm.org.

We do accept digital files on .wav or mp3, but currently we still prefer CDs to digital submissions because it’s the quickest way to get it into the hands of our programmers and onto the airwaves, though we have a growing digital library. Digital submissions should be .wav or other lossless files, or high quality mp3s [128-320 kbps.]

You can follow up or “track” your submissions by email, or call 608-256-2001 on Wednesdays between 1-4 pm CST to ask if we received it, has it been reviewed, has it been added to our library, and what kind of airplay it’s getting—e.g. light, medium, heavy or charting. Thanks and we look forward to hearing your music!

Back to School Spaghetti

My mind got to working and from it emerged a robust, zesty version of spaghetti, that I am calling back-to-school spaghetti. A plate-full feels like the most comforting thing that at the same time makes you feel a little goofy, like a kid buzzing with energy for the first day of school. Best of all, you can make a giant pot and serve it the next day, or take some with you for lunch the next day. The dish gets better and better as the noodles soak up the deliciousness that is the sauce. Here’s how you make back-to-school spaghetti.

Ingredients

1lbs ground beef
4-5 tablespoons of oil
1 onion, diced finely
2 cloves of garlic, diced
1-2 sweet peppers, diced finely
2 15oz cans of whole tomatoes
2 tablespoons of dried oregano
1 tablespoon crushed red pepper
2 tablespoons smoked paprika
1 teaspoon dried rosemary
Salt generously to taste
1lbs dried spaghetti

Directions

In a large fry pan, heat 2 tablespoons of oil and cook the ground beef, salting to taste, until cook and browned all the way through. When done, set aside.
While the beef is browning, you can begin the sauce in a sauté pan, and also put a large pot of water on the stove to heat up for the pasta.
For the sauce, heat 3 tablespoons of oil in a large sauté pan on medium-high heat.
When hot, add the onion and garlic. Cook for 2-3 minutes, then add the sweet peppers and cook, stirring occasionally, until all of the ingredients are soft and they begin to brown on the edges a little bit.
Add in the tomatoes in their juice along with the oregano, crushed red pepper flakes, smoked paprika, and rosemary.
Mix all together, crushing the tomatoes, and simmer on medium heat so that the liquid evaporates and the sauce thickens.
Add salt generously to taste, and add the ground beef mixture into the sauce.
Continue to simmer and thicken.
When the sauce is simmering and thickening, you can then salt the pasta water generously and add the pasta to the boiling water. Boil for 8-9 minutes or until al dente, stirring occasionally.
When al dente, reserve 1 cup of the pasta water for use later, drain the pasta, and then return it to the large pot on medium heat.
Add the sauce to the pasta, and mix everything together.
If the sauce is too thick, add some of the reserved pasta water so that the sauce can soak into the pasta.
Cook for approximately 5 minutes.
Serve with Parmesan cheese sprinkled on top.