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Capsule Corp
Italian Recipes
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<blockquote data-quote="Blockinlick" data-source="post: 6662" data-attributes="member: 234"><p>Growing up spaghetti was always really simple. </p><p></p><p>A jar of Prego or Ragu and add in a lb of hamburger.</p><p></p><p>My wifes family has always done it that way too. Except they'd add WAYYY too much hamburger and I've always teased them about it. </p><p></p><p>When I was really little though, I remembered my mom making this killer spaghetti with tomato chunks, onion, and mushrooms. </p><p></p><p>Well, several months ago, my wife & I ate at this local mom & pop italian restaurant and it made me question how spaghetti sauce should be done. </p><p></p><p>I did what I do and started googling. </p><p></p><p>I learned that authentic italian restaurants often use sauce made from scratch. As in, they smash and dice tomatoes by hand, add spices & herbs, & such. </p><p></p><p>So a week or so later, after brainstorming my own recipe, I tried it. </p><p></p><p>It was incredible. Best spaghetti I ever had and we make it that way every time now. </p><p></p><p>Here it is. This recipe will feed two people, so double as needed. </p><p>____________________</p><p></p><p>-Half regular sized jar (I don't remember the volume amount) of Prego/Ragu sauce</p><p></p><p>-Half lb hamburger (Cook separately) </p><p></p><p>-3 tomatoes. Diced & thoroughly smashed, then briefly strained to remove excess water, or else it will turn out watery. (Add to sauce)</p><p></p><p>-Half cup of diced mushrooms (Add to sauce) </p><p></p><p>-1/4 cup diced onion (Cook with the meat before drain to reduce water) </p><p></p><p>-Half cup diced green bell pepper (Cook with meat before drain to reduce water)</p><p></p><p>-Tablespoon sprinkling of dried basil (Add to sauce)</p><p></p><p>-Tablespoon of garlic powder (Add to sauce)</p><p></p><p>-Cook the meat mixture & sauce mixture separately. </p><p>-Strain the meat mixture. </p><p>-Add the two mixtures together </p><p></p><p>Enjoy. It has a very crisp taste to it.</p></blockquote><p></p>
[QUOTE="Blockinlick, post: 6662, member: 234"] Growing up spaghetti was always really simple. A jar of Prego or Ragu and add in a lb of hamburger. My wifes family has always done it that way too. Except they'd add WAYYY too much hamburger and I've always teased them about it. When I was really little though, I remembered my mom making this killer spaghetti with tomato chunks, onion, and mushrooms. Well, several months ago, my wife & I ate at this local mom & pop italian restaurant and it made me question how spaghetti sauce should be done. I did what I do and started googling. I learned that authentic italian restaurants often use sauce made from scratch. As in, they smash and dice tomatoes by hand, add spices & herbs, & such. So a week or so later, after brainstorming my own recipe, I tried it. It was incredible. Best spaghetti I ever had and we make it that way every time now. Here it is. This recipe will feed two people, so double as needed. ____________________ -Half regular sized jar (I don't remember the volume amount) of Prego/Ragu sauce -Half lb hamburger (Cook separately) -3 tomatoes. Diced & thoroughly smashed, then briefly strained to remove excess water, or else it will turn out watery. (Add to sauce) -Half cup of diced mushrooms (Add to sauce) -1/4 cup diced onion (Cook with the meat before drain to reduce water) -Half cup diced green bell pepper (Cook with meat before drain to reduce water) -Tablespoon sprinkling of dried basil (Add to sauce) -Tablespoon of garlic powder (Add to sauce) -Cook the meat mixture & sauce mixture separately. -Strain the meat mixture. -Add the two mixtures together Enjoy. It has a very crisp taste to it. [/QUOTE]
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