Why is spaghetti and meatballs so expensive ?

[Duncan]

I never heard of Buca Di Beppo but just googled them.

Looks like there's one about 30 miles from me

Might have to check them out sometime

They have the best cannolis. Ever.

[HardyGirl]

I am too, Mike. When I got to an Italian restaurant, I always order stuffed shells.

I'm a ricotta fool

The more a lasagna has it the better

[Mikey]

I forgot about stuffed shells

I don't think I had them since hot lunch in school

Now I want some

[SeattleEd]

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 never heard of Buca Di Beppo but just googled them.

Looks like there's one about 30 miles from me

Might have to check them out sometime

[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.

[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.

[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.

[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

[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.

[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.

[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]

No. That's why I let it reduce.

[EmergencyIan]

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

I'm going to go eat breakfast, now.

- Ian

[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!

[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'