Why is spaghetti and meatballs so expensive ?

[mikeMc6]

A meatball properly made includes multiple varieties of meat and cheese which is costly for restaurants, especially if they are made in house which they rarely are now...

[wayne foundation 07]

We use to go to Spaghetti Warehouse in Pittsburgh before they downsized their portions, and supersized their prices

[Duncan]

Nation wide chain.

We have two here in Seattle and I believe there is one in Portland.
It's generic pasta food and drinks for large groups. It's good for what it is but not for those with refined palates.

I basically agree, but I'd bump them up a few notches. They're significantly better than Olive Garden & typical fast/casual chains.

[Mikey]

ANTHONY, ANTHONY !!!!!!!!

m

[Blue Meanie]

Funny thing is, spaghetti and meatballs is NOT a true Italian dish. I'm a first generation Italian here in the US and my dad and mom would laugh when they used to see TV shows or commercials with faux Italian actors saying they need to have spaghetti and meatballs. It really is an American dish. Now if you're talking Pasta Bolognese... that's a real Italian past dish. Just sayin'

[wayne foundation 07]

I prefer to make my spags and meatballs at home.

For the meatballs, I use chopped meat, bread crumbs and assorted other stuff. Form into balls, fry/brown them, drain the grease and put them into the spaghetti sauce which is simmering on the stove.

For the sauce, any brand will do; Francesco Rinaldi, Prego, Ragu, etc. 1 can of tomato pureee, 1 can of tomato paste, garlic powder, onion powder, salt pepper, and let 'er rip! I also add sweet Italian sausages, cut up into smaller pieces, and just let the thing cook for a good two hours until it's reduced.

As for the spags, any brand of noodle will do; linguine, thin spaghetti, vermicelli. Just boil until tender, drain, and serve with a healthy helping of sauce on top.

I also find that the spag sauce tastes better after being refrigerated for a day or so, because the flavor has had a chance to settle.

Let me know when you have the next patch of sauce on, I'll be over
Your so right about it being better the next day!

[EmergencyIan]

I gotta stop reading this thread. It makes me hungry.

I'm going to go eat breakfast, now.

- Ian

[JediJaida]

No. That's why I let it reduce.

[Mikey]

For the meatballs, I use chopped meat, bread crumbs and assorted other stuff. Form into balls, fry/brown them, drain the grease and put them into the spaghetti sauce which is simmering on the stove.
.

They dont make the sauce too watery ?

[JediJaida]

I prefer to make my spags and meatballs at home.

For the meatballs, I use chopped meat, bread crumbs and assorted other stuff. Form into balls, fry/brown them, drain the grease and put them into the spaghetti sauce which is simmering on the stove.

For the sauce, any brand will do; Francesco Rinaldi, Prego, Ragu, etc. 1 can of tomato pureee, 1 can of tomato paste, garlic powder, onion powder, salt pepper, and let 'er rip! I also add sweet Italian sausages, cut up into smaller pieces, and just let the thing cook for a good two hours until it's reduced.

As for the spags, any brand of noodle will do; linguine, thin spaghetti, vermicelli. Just boil until tender, drain, and serve with a healthy helping of sauce on top.

I also find that the spag sauce tastes better after being refrigerated for a day or so, because the flavor has had a chance to settle.

[HardyGirl]

I'm flying up there, sorry. But thanks for the info anyway.

Michael's Italian Beef and Sausage Co. in Portland Oregon make the best meatballs in the northwest. HardyGirl, if your driving up to Seattle this summer, stop there on the way! Chicago transplant owner makes all the meats by hand himself for the last 25 years or so. His place is always playing vintage jazz and as a result I can't hear Miles Or Coltrane or Thelonious without getting hungry.

[Mikey]

The best Italian meatballs I ever had usually don't contain that much meat .... they either use bread or someother filler --which is a good thing

Too much meat just tastes like a dead hamburger ball

[mikeMc6]

Michael's Italian Beef and Sausage Co. in Portland Oregon make the best meatballs in the northwest. HardyGirl, if your driving up to Seattle this summer, stop there on the way! Chicago transplant owner makes all the meats by hand himself for the last 25 years or so. His place is always playing vintage jazz and as a result I can't hear Miles Or Coltrane or Thelonious without getting hungry.

[jwyblejr]

I think it depends on what type of ground beef is used. I mean if they're using the stuff that's over $3 a pound,there's your answer.

[HardyGirl]

I'll have to try them when I'm in Seattle this coming July.

Nation wide chain.

We have two here in Seattle and I believe there is one in Portland.
It's generic pasta food and drinks for large groups. It's good for what it is but not for those with refined palates.