Comments on: Pogle’s Favorite Garlic Spaghetti Sauce…now with meat!

By: pogle

pogle — Thu, 06 Mar 2008 16:17:15 +0000

I’m very much so a meat person, far more than Meabh. I just tend to moderate my appetite for it since it means a lot less cooking work. I could certainly stand for a lot more meat in the sauce and would love every second of it, but its a lot better for me this way and I still get some meat, so I’m content.

I might try a higher meat ratio in some smaller batch in the future just as a treat, of course. As Meabh mentioned, we often just cooked the meat separately and would combine it on a per-serving basis, so I can always ‘spike’ the sauce with some extras, as well.

Also, one reason we do enjoy having people visit at times, is because we almost never cook anything more complex than crockpot recipes or other relatively simple items without the excuse of cooking for someone else. We’re very lazy about food most of the time (myself more than Meabh), so without having someone to show off for, what latent talent we have mostly sits on the wayside.

By: Mindtwin

Mindtwin — Thu, 06 Mar 2008 15:42:50 +0000

I think my mom’s spaghetti (she’s attempted to teach it to me several times; I don’t retain the finer points of it outside the mathematics) is essentially a 2:1 ratio of sauce:meat, so for every lb of meat she’s got 32oz of sauce…but after the noodles are boiled she mixes it all together in the pot, pre-serving, so that may be where it thins out a bit. If you’re just eating the sauce with breadsticks or what have you, it might be better your way. (And then of course, there’s always the matter of personal preference >.>)

I might try it sometime anyway, since I do have enough of my mother’s genes that I get an urge to cook something ‘sophisticated’ every now and again. XD

By: Meabh

Meabh — Thu, 06 Mar 2008 15:28:28 +0000

Well, this is the first time we’ve gotten the meat recipe to work, to be honest. The crockpot turned out to be the secret. Typically, we’d keep some turkey or beef already cooked and sitting in a container in the fridge for pogle to sprinkle on his spaghetti. We have a tendency to halve or quarter the amount of meat called for in recipes because it is really just too much for our daily requirements. This sauce seemed to have just the right amount of sauce versus meat for us.

By: Mindtwin

Mindtwin — Thu, 06 Mar 2008 15:25:42 +0000

Recipe sounds nummy; too bad I despise cooking though D:

The whole process is too much art and finesse, with not enough mechanical precision for my taste, heh.

(Though your recipe here is pretty precise. Too bad the other component I hate of cooking is all the extra work you have to put in hours in advance just to make one meal.) :p

Also, that seems like a lot of sauce for 1lb of meat…68 oz? Though I guess if you added more meat it would be hard to use it so versatilely (is that even a word?) as you described.