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 Molly Maude
Joined: 9/11/2008
Msg: 16
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just a few spaghetti tipsPage 2 of 2    (1, 2)
I just made spaghetti sauce today, stashed it in the frig for tomorrow ... I cooked the ground beef 1st for a bit, couldn't drain fat cuz there wasn't any! ... then I added spice, onion and mushrooms ... when they were nicely limp, added eggplant ... eventually tomatoes and zuchinni and cooked for quite a while ... until it looked and tasted right! SOMETIMES I add carrots and wish I had today ... they're pretty!

trying to decide what to put it on tomorrow ... am baking a loaf of French bread right now, maybe I'll use that to dip into the sauce!

Joined: 8/29/2009
Msg: 17
just a few spaghetti tips
Posted: 9/4/2009 7:59:06 PM
have you ever tried spaghetti with tomatoes and tuna?? really good we eat alot of that in italy.
well you sautee some garlic in olive oil real quick then add the diced tomatoes ,cook for 30 minutes or untill cooked then add tunna and parsley for 15 minutes.. season as you like we normaly put some flakes of red cayenne peper.
Joined: 10/28/2007
Msg: 20
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just a few spaghetti tips
Posted: 9/17/2009 1:45:09 AM
Yesssssss to the tuna/tomato/TONS of parsely sauce!! Oddly it was a Greek friend of mine who put me onto that recipe!
My SO uses beef and pork mince in his spag bol- he loves it and so do his kids. I think due to time constraints (he only has the weekends with them- at their place) he just browns the meat and then goes to town with the rest of the sauce. He swears its an authentic recipe... but hey, who knows! Having been to Italy a few times, I know recipes vary not from region to region but village to village... and each one swears their way is the only one! There must be gazillions of genuine Italian recips out there. God bless Italy... awesomeness on a plate....
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