How have we not talked about spaghetti before?
 

I'm not talking about that baked spaghetti bullshit. Real spaghetti. Does it HAVE to be spaghetti to be American spaghetti? Favorite pasta brand? No meat, ground meat, meatballs? Mushrooms? Do you have a favorite jarred sauce?

I'm sure you'd think what we do is hot garbage (it is).

I'd be interested to know how to do better, but I'm a pretty big fan of italian sausage in the sauce.

I'd type my recipe out but my arms are heavy.

Whatever your sauce choice....Sear the balls of meat then cook them the rest of the way in the sauce.

That's-a the way!

I prefer thin noodles as opposed to traditional spaghetti noodles or angel hair.

Spaghetti, like chili, is a food that I am always slightly disappointed in. Every time I eat it I can't help but think "this is good, but could be better." I've just never had truly great spaghetti.

Looking forward to seeing some recipes.

I think you know my entry - I'm very simple with things like spaghetti and chili - I like a smooth salty/semi sweet sauce, bolognese style.

I don't think we ever have - and i'm glad you're spear-heading these talks!

I'm not sold that what we think of as Italian-American spaghetti needs spaghetti. I'm a must-have meat sauce (beef preferably), and meat sauce is better suited to tubular pasta like rigatoni.

I don't normally make my own sauce. Sometimes I do. I really like Victoria's sauce. Quite tasty, but pretty pricey.

http://www.multivu.com/players/Engli...3c36453a89.jpg

Sometimes, more often that not, I do mushrooms, too. There's a pasta carried around here imported from Italy called La Molisana that I really dig.

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My guilty pleasure is Kraft Tangy Italian. It's hot garbage, but it's what Mom made when I was a kid, and I still love it from time to time. The pasta especially is bad, so I do throw that away and use real pasta.

http://assets.kraftfoods.com/ecomm/k...1000658800.jpg

I approve of the last two - don't know the first (pictured) - the kraft is quite tasty - there's nothing wrong with that. I pinch a couple sugar go's and drop it into the kraft - sure helps take a twist of biterness off the final sauce.

I will try Victoria - Whole Foods?

Publix, Winn Dixie. I think Walmart even carries it.

ok got it

I'm doing a copycat version of the Kraft tonight actually. It's really hard to find here, but the copycat I found is a reasonable facsimile, plus I can control the salt and additives better.

What do you guys think about baked spaghetti?

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