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Spaghetti is one of my favorites! I have not found a sauce that I have liked yet, that was made from scratch. I just use the jars instead and sometimes we do meatballs, and other times he wants sausage.
I like mushrooms, but nobody else does, and I also prefer the runnier sauce. I don`t like the thick sauce on the pasta.
I normally use ground beef and I sometimes fry diced onions in with it as well. My favorite way is to buy italian sausage and remove it from the links and fry that up instead. I like the flavor much better than just ground beef.
I usually do the jar sauce...I've always wanted to make my own from scratch, but it's just too time consuming and I haven't tried yet. I will put in some extra spices and cook some ground beef. I like to sautee some mushrooms and put in as well. And whole wheat pasta! Yum.
I like mushrooms, but nobody else does, and I also prefer the runnier sauce. I don`t like the thick sauce on the pasta.
A lot of Americans don't know that in Italy there are sauces of all different textures, thick to thin, and all different shapes of pasta to go with them. There are literally 100s of pasta shapes and sizes, while the average American might be familiar with half a dozen. In general the size of the pasta determines the thickness of the sauce you make for it. The thinner sauces are paired with the finer pastas, like Angel Hair, while the thicker the sauce, the larger and thicker the pasta served with it. A robust pasta like Penne Rigate (tubular, with ridges), for instance, is designed to catch a thicker sauce in its ridges and center. A thinner sauce would just slide off and be frustrating. On the other hand Capelli d'angelo is often served in a soup bowl with a very thin or light sauce. A thicker sauce would overwhelm it.
Must be the Jersey Italians that call it gravy...this upstate new york italian has always known it
and called it sauce...and all my NYC relatives called it sauce as well...
Anyway, used to make my sauce from scratch and let it cook/simmer overnight...not so much anymore...only at christmas when I make lasagna from scratch...
now when I make sauce I saute onion,garlic in olive oil then add a jar of sauce, can of diced
or crushed tomatoes and the herbs/seasonings and let it simmer an hour or so to marry the flavors.
sometimes I add ground beef and brown that, other times it's bulk ground pork or cut up
italian sausage pieces, even fresh pigs feet,sometimes a combination of meats.
I also add diced peppers and fresh or canned mushrooms,and diced eggplant that is roasted beforehand.
As you can see, my sauce is never exactly the same other than the herbs/spices.
all depends on what I have on hand...
don't make sauce as much as I'm the only one in this house that likes spaghetti or pasta on a
regular basis ( like 2-3 times a week).
If I was by myself, I'd probab ly eat pasta and a salad every day either for lunch or dinner...
I use hot Italian sausage and no ground beef. Trader Joe's has wonderful spicey Italian sausage.....to me ground beef does not add that greatly to the depth of flavor of a good pasta sauce.
I like to use ground turkey, but occasionally I'll use ground beef in my sauce. I usually add my favorite spices like onion powder and garlic salt to the meat and sauce to my liking.
My recipe uses 2.5 lbs of Italian sausage and a 1 lb. of ground beef. Both are browned and drained then added to a crock pot along with diced tomatoes, green peppers, onions, and seasonings and cooked on low for 8 hours.
I would just as soon have a PB&J sandwich than a "jar'ed" spaghetti sauce, with or without meat added.
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