I'll second this.

It adds to the complexity of the consistency and they can be seasoned in ways that compliment the overall flavor of the dish. Just about any time I use cooked mushrooms I will also add water chestnuts if I have them on hand.

It's the way that the chili part is seasoned. I would have no problem with a traditional runny chili on spaghetti noodles.

I made this the earlier in the week and it was outstanding.

https://thisoldgal.com/pressure-cooker-spaghetti-sauce/

interesting

I picked up a case off of a friend for $40 and i always buy a few at gun shows.

I've only had the Buffalo Chicken and Chicken Fajitas. Both not too shabby.

I'll eat the spaghetti one next and report back with my findings

My wife makes a great red spaghetti w/a combination of beef and italian sausage. Just right amount of spicy.

Cottage cheese makes manzanilla olives palateable.

Are you used to West coast or East coast olives?

I just did one pound of the italian sausage. And put the Simon and Garfunkel seasonings in it with a few bay leaves. It was the best spaghetti sauce i can remember eating.

I can't cook for shit. I added too much shit and didn't have enough sauce.

1 jar of Rao's 9 bucks at Publix
Fresh Mushrooms about 3 bucks
Pasta couple of bucks
Aidells chicken meatballs 5 bucks
1 lb ground round about 5 bucks


= straight into the garbage can.

I'm eating a peanut butter sandwich and a glass of white milk (aka cow gravy)

ROFL I deleted the majority of his useless snobbery, but saphos basic template above is really where you should start... add a little garlic to that onion in olive oil, add your pre-browned meat after the sauce has cooked a bit, and profit

Use canned tomato, or grab the reddest ripest tomatoes you can find at the store and crush them like a reerun holding a bunny rabbit... whatever you can do

Just keep it simple at first

Aidells is a good product.

One time I had sex in spaghetti

Meatballs?