On 7/16/2011 9:59 PM, Jerry Avins wrote:


> I twirl spaghetti on a fork. If it's heaped on a plate, a tablespoon
> makes a convenient support while twirling. If it's in a bowl, as I
> prefer it, the curve of the side of the bowl is all the support
> needed. Some people cut long pasta into short pieces before taking it
> up on a fork. A few cooks break it into short pieces before cooking
> it. What do you do?
>

I had this tonight for dinner. I rarely use spaghetti noodles in favor
of other forms. I used a big jar of Classico traditional sauce, a can
of tomato sauce, a can of diced tomatoes, a small can of tomato paste.
I threw in an uncooked onion and a few garlic cloves. Some additional
herbs like parsley, oregano, basil. Lots and lots of fresh ground
pepper, and two bay leaves. When the sauce cooked down some, I took out
the bay leaves and used my immersion blender to smooth the diced
tomatoes, onion and garlic. Put the bay back in to simmer while I
browned some ground beef and threw in some of the frozen cooked ground
sausage I like to keep in a bag in the freezer for quick meals.

While this all simmered along with some parm reg and other cheeses, I
used up some open boxes of pasta including some big shells and some
ziti. I have a lot of meaty sauce left over that went into the freezer
for the next decedent meal. And after I ate my dinner I have a lot of
pasta-meat sauce left for lunches and/or dinners this week.