How have we not talked about spaghetti before?

[Fire Me Boy!]

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?

[Monkey God]

Meatball or Italian Sausage for meat, but a great red pasta sauce can hold its own without meat.

[Great Expectations]

Originally Posted by TimBone

I'm not drinking any ****ing merlot.

This

[BucEyedPea]

Originally Posted by In58men

PS the iPhone X camera is ****ing legit.

It sure is. That image is really clear. Good detail on the pan's contents.

[BucEyedPea]

Originally Posted by Easy 6

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

Sapho's is a Pomodoro Sauce which is just tomatoes.

Adding meat it's more like a Bolognese sauce.

[BucEyedPea]

Classico's Tomato Basil is a close runner-up to my Nonna's which my mom also made—at least for the tomato part. Just need to add some fresh basil and more garlic. Can't believe how similar it is to their's. My mom would add sweet italian sausage and meatballs to flavor it and make it a full meal.

I can whip up a quick pomodoro sauce...in fact I prefer it just with tomatoes. Very garden fresh tasting.

[BucEyedPea]

Originally Posted by KCUnited

What's everyones go-to fermented gravy to pair with spaghetti? Hearty Cab? Merlot?

Chose the wine based on the kind of sauce you're having instead of the pasta. Cabernets go well with a tomato based sauce. Italian Chianti is bold and goes well with well seasoned sauces. Or a Sicilian red. Pinot Noir also pairs well with tomato based sauces but is lighter and more versatile as it can be paired with a cream or oil-based sauce too. My Sicilian dad loved Bolla Valpolicella which isn't expensive.

[Baby Lee]

Originally Posted by TimBone

I'm not drinking any ****ing merlot.

Drink what you want TimBone, but do not sabotage ME.

Did you bring your Xanax?

[Frosty]

Originally Posted by Easy 6

Love that fat pile of garlic, as Pasquale Carpino always said... you can never have too much garlic

But as someone who very often used that preminced jarred stuff, it needs to be said that that stuff is waaay different than freshly smacked up garlic cloves

Dont get me wrong, I've used that stuff frequently so I'm not snobbing you... but theres just something about that jarred stuff, pretty sure the problem is that its just too strong... so many times I've used it only to say 'oh lawd, went to heavy on the garlic!'

Regular garlic is almost like a shallot compared to that jarred stuff IMO, not knocking ya... but maybe just encouraging you to use real garlic, I switched back up and find it MUCH better

[Fire Me Boy!]

Originally Posted by Easy 6

Never even heard of such a thing

There are some useful applications for the jarred stuff though, rubbing down a roast chicken or grilled steak among them... but I'm convinced that the flavors become too concentrated, and more bitter in the production process in those minced jars, than just smashing and mincing a few cloves by hand

Regular garlic isnt nearly as strong and has a more mellow flavor, I'm convinced of it... but again not trying to snob Inmen out, I've used that jarred stuff for years

Just finally came full circle back to regular garlic

This stuff, near the fresh herbs.



They also have some herbs, ginger, chile paste, etc. Decent stuff for cutting time.