How do you like your spaghetti?

[toys2cool]

I eat mine with really thick sauce, lots of ground beef and a lot of cheese and onions

[megomania]

Ground beef, beans and rice were a staple in my house growing up too, Chris. Sometime it was chili, sometimes pork and beans, sometimes kidney or black beans.

Pork and beans and white rice...could eat that every day!

-Chris

[HardyGirl]

Ground beef, beans and rice were a staple in my house growing up too, Chris. Sometime it was chili, sometimes pork and beans, sometimes kidney or black beans.

I'm usually the one who makes spaghetti around here, so I brown hamburger and Tennessee Pride sausage, season it with Famous Dave's all-purpose meat seasoning, and then add my sauce. I usually try to get Classico's tomato and basil, and add plenty of garlic salt and oregano. Here lately we've been using the "pot-sized" pasta from Wal-Mart. Usually drop a heaping helping of mozzarella and parm on top.

My mom made Spaghetti in a very interesting way. She would make her homemade sauce with meat and...kidney beans! My dad got a taste for this in the army, and they would often serve it over white rice. So he asked my mom to make it, she did, he loved it, and it stuck. That's how we had spaghetti at my house growing up. You got to choose between white rice, or pasta!

Chris

[EmergencyIan]

For my Bolognese sauce I brown a pound and a half of ground beef (separately). In the pot, I add maybe 3 tablespoons of extra virgin olive oil and heat it on a low to medium flame. I add three to four cloves of freshly chopped garlic and stir it in. Make sure not to let it burn as it will burn quickly. Add a 28oz can of Redpack Crushed Tomatoes in thick puree followed by that can full of cold water. I then add Basil liberally, some Oregano and Parsley liberally, as well. Fresh ground Pepper and Salt to taste. Also, to cut the acidity of the tomatoes, I add about a teaspoon to teaspoon and a half of sugar (It won't make the sauce sweet...it just cuts the acidity) Last I add the browned and drained ground beef to the pot. I bring the sauce to a boil and then turn the flame to very low and let simmer for six to seven hours. Stir maybe once or twice and hour. The flame is so low that the sauce isn't going to burn, so if you take a nap or forget to stir the sauce for two or three hours, it's not going to be a big deal.

- Ian

[dee T.]

I'll either add a creamy Pesto sauce to mine, or I will add a really cheesy taste to an ordinary spaghetti sauce. If I'm having it with the Pesto sauce I'll add shrimp. If its with the other sauce then I will have it with Italian meatballs.

[Earth 2 Chris]

I'm usually the one who makes spaghetti around here, so I brown hamburger and Tennessee Pride sausage, season it with Famous Dave's all-purpose meat seasoning, and then add my sauce. I usually try to get Classico's tomato and basil, and add plenty of garlic salt and oregano. Here lately we've been using the "pot-sized" pasta from Wal-Mart. Usually drop a heaping helping of mozzarella and parm on top.

My mom made Spaghetti in a very interesting way. She would make her homemade sauce with meat and...kidney beans! My dad got a taste for this in the army, and they would often serve it over white rice. So he asked my mom to make it, she did, he loved it, and it stuck. That's how we had spaghetti at my house growing up. You got to choose between white rice, or pasta!

Chris

[Hector]

Ha!

Clam sauce is great too...so many choices.

[HardyGirl]

Yep, that's why I like clam sauce. My brother (who's visiting) ate most of it!

Sometimes on occasion, I go the pesto route instead of a tomato based sauce, it's good to change it up once in a while.

[TomStrong]

My wife makes the best homemade Italian meatballs, thin noodles and we like the Classico sauce. Nice crunchy baguette with butter and garlic too. Pretty simple but the wife's homemade meatballs are to die for.

[Wise4671]

With syrup and a 2 liter of Coke :-)

[Hector]

Sometimes on occasion, I go the pesto route instead of a tomato based sauce, it's good to change it up once in a while.

[Hector]

I love a marinara or a basil based sauce, I bypass the Prego and Ragu stuff (although I will use those if nothing else is available)...but I prefer to go to Genova Italian Deli for my sauces.

Like the pasta al dente, with sautéed mushrooms and zucchini, and lean ground beef (I rarely make it into meatballs though).

Some Parmesan cheese on top as well.

An either a sweet or sourdough baguette on the side, with some Pinot noir or Merlot, and I'm good to go.

[cockyhoskins]

I usually just do the noodles, whatever sauce catches my eye on the grocery shelf (Bolognese usually), and drop in some ground beef. Pretty boring, but filling!

When the wife and I are doing our low carb kick, we do low carb noodles, low carb sauce and lots of beef!

[Mikey]

How I make spaghetti


Colonna Garlic & Onion Pasta Sauce (usually .99 cents a jar at Shoprite)

Cooked Perfect brand Italian frozen meatballs (when on sale)

1/2 box of Brown and Serve sausages

Shoprite Brand Linguine


easy, cheap and yummy

[Random Axe]

Wow. I'm gonna sound pretty boring with this, but I don't care for a lot of extra stuff, just gimme the meat, cheese and noodles. I brown up half ground chuck and half jimmy dean spice sausage with a normal, tomato based sauce. I used to love Prego with mini meatballs but they stopped making that years ago. Now it's a basic Ragu, Hunts or a local favorite LaRosas. Then it's lots of parm, either powdered or finely shredded. Nothing fancy here and nothing exciting. And I agree with the above, the thin noodles rule.