The Way to a Man’s Heart….is Spaghetti!

asparagusYes, I know that the saying is that the way to a man’s heart is through his stomach.  But in my house that heart has a longing for pasta with meat sauce.

Of course, food in general is the way to my heart too, I must confess.  Having read Tawny’s Favorite Things post, and Anna C’s post about cookies, over the last few days, I’m really hungry.  Of course, I too am about to go on a cooking jag, as I’m prepping for the Annual Ad(d)ams Family Halloween Party.

The perennial favorite dishes which I cannot do without – hordes of people complain if I don’t make these dishes for the party! – vary from vegetable to fruits to meats.  Oh, and there’s a cookie too that cannot be done without.

My aunt’s asparagus casserole is, for one, a “must do” dish.  This involves an entire stick of butter, lots of asparagus, crackers, cheese, cream of mushroom soup…..yummmmmy.  Even those who don’t like asparagus love this dish.  I’ve caught guests licking the spoon to get the last of it.  Grins.

Then there’s my own favorite, a Southern staple of a Sweet Potato Casserole.  Sweet potatoes, not yams, mind you.  Most Southerners use the terms interchangeable, but yams just aren’t right for this dish.  Gotta be sweet potatoes.  This dish also involves a full stick of butter, several big fat potatoes, eggs, milk, brown sugar and lots and lots of pecans.sweetpotatoes

And absolutely NO marshmallows.  None.  Zero.  Zip.  So put that right out of your mental picture.  The cookie is a secret-recipe molasses/ginger cookie.  YUMMY!!!

I was thinking about all this, and plotting out my course of cooking over the next few days, and I asked my husband and sons which were their favorites.  Most of the “most requested recipes” hit the “do for the party” list, but in terms of general foodishness, they had some other favorites.

My youngest son told me he could eat my homemade yeast rolls “Until I explode, mom!  I love them!”  Okay, so this was actually news to me.  He feels this same way about the coffee cake that my husband makes on Saturdays.  A family recipe as well, that one.  Good to know, since Cheerioshe’s my picky eater!  He’d live on corn dogs, pineapple pizza and Cheerios if I’d let him.

Obviously, he got my carb-loving, bread-devouring gene.  Ha!

My older son, who will at this teenaged point in his life, eat anything not nailed down, had favorites other than bread products.  For him, his hands-down favorite is spaghetti.  I make a lot of spaghetti because EVERYONE in this house will eat spaghetti, even picky Youngest Son.  So, it  seems fairly commonplace right? 

Evidently not so much. 

According to the Eldest Son, I make spaghetti differently than any other mom of his acquaintance.  Now those of you who have kids – or were kids – and live in the suburbs know about this.  There are always play dates.  Often as not, as a mom, you end up feeding someone else’s kids for these events, either lunch or dinner, or at least snacks.  As the boys get older, I find I make a LOT of food to feed growing boys.  (The other moms do too, so it evens out!)  Everyone of my son’s friends likes my spaghetti.  Now THEY will ask for it, if they’re coming over.  “Hey, do you think your mom will make spaghetti?”

Grins.  I’m a hit!  They like me – or at least my spaghetti! – they really like me!  SNORK!!!

My husband describes it as “A lot of great lightly-spiced meat with some sauce and noodles.”  Grins.  Pretty accurate.  That appears to be the way to most of these young men’s hearts.  Ha!

Being a confirmed “Meat-a-tarian” I always prefer the meatier dishes and my spaghetti is no exception.  Eldest Son claims he could eat his weight in spaghetti, and never get tired of it.   And while he and my husband sometimes request chicken pot pie or beef brisket or I try and branch out, try lighter recipes or different things, they may appreciate or like the new things, but they always, consistently request spaghetti as the “stand-by-favorite.”

Yes, meat-a-tarians all, in this family!!

So Banditas and Buddies, do you like spaghetti?

General meat with sauce, or meatballs and sauce?  Or do you go all veg?

Parmesan cheese, or just sauce and noodles?

Do you get your sauce from a jar or make it homemade?

Bandita Nancy’s now-grown-son used to famously request “Plain Spaghetti” – bare noodles with butter.  Is this a favorite with your kids?

Do you ever make spaghetti with something other than long, thin noodles?  (I.e. shaped pasta instead of noooodly-noodles?)

What “sides” to you add?  I can get my family to add bread, a salad, or edamame, but not much else.  What about you?

Do you have, or were you, a picky eater?  What was your staple food?  Pizza?  Marshmallow Fluff? Cheerios?

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Comments

62 Comments

  • ki pha says:

    OMG, I love anything pasta!!!!! For spaghetti I love meat!!!! Meat and sauce and meatballs in all. I don’t usually add parmesan but it’s good if I have any laying around when I do make spaghetti. And the sauce comes for the jar. I’m not good at make my own sauce so Prego do just fine. As for the plain spaghetti my brother sometimes eat it just with some salt. Weird~ But I did use the bow tie noodles once before but I didn’t like them as much as the regular long spaghetti noodles. But I have used the spaghetti noodles for stir fry. 🙂

    • Jeanne Adams says:

      Hey Ki! A woman after my own heart! I love meat sauce! WOOT!!

      The Golden Rooster likes sauce too, and being saucy! Congrats on nabbing him today. Don’t let him go to class with you tho…dangerous….he flirts with everyone!

      I love the long spaghetti noodles in stir fry too, and I agree that the shaped pastas just don’t hold the sauce like the long noodles do. Grins.

  • Jane says:

    Hello Jeanne,
    My mom used to complain that I was a picky eater when I a kid. My staple foods include beef fried noodles and pizza. I love spaghetti. I never attempted a homemade sauce. It always comes from a jar or can and I add the meat to it. I like the sauce to be a bit sweet, so I add a bit of sugar and serve the whole dish with Texas toast.

    • Jeanne Adams says:

      Mornin’ Jane! Beef fried noodles sounds delish! Are they still your staples – noodles and pizza? Grins. My sister was the picky eater in our family growing up, but none of us is picky now. Ha!

      Interesting about the sweet! I’ve never heard of that…and thus have never tried it. I should, just to see if I like it.

  • Helen says:

    Jeanne

    Yep spaghetti is a big hit in my family as well LOL and my kids and grandkids now tell me I make the best spaghetti :). Meat, tomato soup, crushed tomatoes, tomato paste, oregano, garlic, basil and parsley yummo. I do sometimes cook noodles instead of spaghetti and I sometimes do spaghetti lasagne whixh is just the sauce and spaghetti mixed put in a baking dish and then I make a cheese sauce to put over it and yep parmasan cheese for half the family normal grated chees for the other half and we have it at lease once a week 🙂 and yes we will have garlic bread or sald with it sometimes, And the picky eaters have always eaten it and another favourite that my family love is curried sauages

    Have Fun
    Helen

    • Jeanne Adams says:

      Oooh, never thought about baking it in a pan. Helen you have the best stuff. All that yummy stuff in the sauce!! Slurp!

      Grins. But you have to tell me what curried sausages are? Just sausage fried with curry? Is there a sauce?

      • Helen says:

        Jeanne

        I boil the sausages then skin them cut them into small peices then add what ever vegies I have crusehd tomates peas beans carrotts potatoes then put some water in and I use a curry powder to the taste I want then cook then up up thicken with a bit of cornflour and gravox and serve with boiled rice easy to make and my family loves them 🙂

        Have Fun
        Helen

  • Kaelee says:

    My husband and I love pasta of any kind. We make our own sauce from home grown tomatoes, lots of diced vegetables and a small amount of ground beef or leftover chunks of chicken. Sometimes we add parmesan cheese.

    I think our favorite sauce is sauteed shallots, blended tomatoes and asparagus bits. No other ingredients. We serve a piece of fish and oven warmed buns or bread on the side.

    My Italian grandmother would often serve pasta with just a browned butter dressing. It’s really delicious as well.

    No one could accuse me of being a picky eater.

    • Jeanne Adams says:

      Heehee! Kaelee, no one’s ever accused me of being a picky eater either. Ha!

      Browned butter. Hmmmm. That might be worth trying!

      And your variations sound so good – healthy good too! – especially the fish. Slurp!!

  • Shannon says:

    My Mom has a really good spaghetti recipe that we loved a children, which does have some sugar. Spaghetti was a wonderful contrast to the meat, potatoes, and vegetable diet that my father favored.

    I have lived all over the eastern United States. Because of different friends–girlfriends, boyfriends, and women friends–I would take their suggestions add a new spice or diced tomatoes to the base. It’s a bit of this and a bit of that now. When eating at home as opposed to taking it in a crock pot to office or other gathering, I use tri-color rotini.

    As for the spaghetti with butter; my brother preferred spaghetti, butter, and Parmesan. He would eat a plate of that after the spaghetti sauce.

    Salad and bread (garlic toast anyone?) are what goes with spaghetti. I understand that family preference.

    You however are an evil woman to suggest sweet potato casserole. I’m craving my version of it. Yes, it uses a whole stick of butter for the sweet potatoes and a bit more for dotting the topping. It is carb overload, and I love it.

    • Jeanne Adams says:

      Bwahahahah! Shannon, I’m just sharing my carbo-holic joy by suggesting/reminding you of the sweet potato casserole. I’ll be making it steadily from here to New Years for events, parties, Thanksgiving, Yule, Christmas and New Years Eve. Grins.

      Tell me more about making spaghetti in the crock pot with rotini!! How is this done without the rotini cooking to death? :>

      • Shannon says:

        I make the red sauce in my regular favorite pan and refrigerate. I make the spaghetti or rotini as usual and put it into lock-n-lock and refrigerate. At 5:30 am, I dump the red sauce into the crock pot. I then schlep the crock pot and the lock-n-lock to the office. I start the crock pot when I get in. About 1 hour before the food fest, I dump in the rotini or the spaghetti. It’s the only way to keep the noodles from dissolving. They’re still too soft, but it’s the best I can do. It’s never stopped anyone from finishing off the “spaghetti.”

        The only thing we have left over from these gathering are deserts. That’s because the 20-somethings are either foodies who bring in a production piece (margarita bacon cup-cakes) or non-coks who purch store bought cakes, pies, and baklava in immense quantities. Between the pasta dishes and the deserts, we carb out but of course being diligent workers are bright and alert at 2pm.

        • Jeanne Adams says:

          Snork! Yep, I’ll bet you are ALL uber-productive at 2-2:30 in the afternoon. Heehee. More like food-coma, right? Had to lol at the “food-productions” description. I used to work with a woman like that. Always used us as guinea pigs for her foodie experiments. Some good…some…not. Urg.

          A couple of them, though were yummy. Too many ingredients, too much time and trouble, but yummy! Hahaha!!

          I like the spaghetti idea and am gonna use it! Thanks!!

  • Anna Sugden says:

    We love pasta too. Spaghetti Bolognese is a staple in many a Brit’s repertoire of cooking – a meat sauce, very like the one Helen talks about. I also use the same spaghetti sauce to make lasagne or pasta pie (like lasagne but with macaroni or twirly pasta instead of sheets). But we also experiment with all kinds of sauces and types of pasta. A current fave that my hubby makes uses chili pesto sauce, pesto sauce and sausages – delish!

    My spaghetti is also a family favourite and everyone who visits asks for it – or my chili *g*.

    We prefer strong cheddar on our pasta – but also pecorino or parmesan.

    • Jeanne Adams says:

      *Smacks lips* Now this experimentation thing – for me – is going to have to happen soon. You’ve suggested about four variations that I”m going to have to try, not the least of which is cheddar on the pasta. Hmmmmm……

      Obviously Pasta Pie is going to have to become somthing I serve as I know my boys will just eat that up. Literally. Grins.

  • Dianna aka Hrdwrkdmom says:

    I used to be a picky eater as a child but I got over it………..
    I am not a spaghetti fan (please don’t drum me out of the BB’s) there is a really good reason. When I was pregnant with my daughter way back when, we would drive two hours to go to the in-laws. Every Sunday, rain or shine we would have spaghetti in some form and then drive two hours back via a very winding road. Every Sunday I got sick. I don’t do too much red sauce in any form even now my daughter is 35 years old. I cook it, son and BF love it, I just don’t eat it much myself.
    I could go with the plain noodles with a little butter and parmesan. Or alfredo sauce, I love alfredo anything.

    • Jeanne Adams says:

      Oh, alfredo sauce! I adore it! Grins.

      Had to wince for you about the winding road and the sunday spaghetti. I totally get it. To this day, I still can’t eat chicken chow mein because when I was a kid I got food poisoning from it. Can’t hardly even smell it. And that has to be at least 25 years ago! So I hear ya’ on that one!

      And no drumming. Ever. Grins. WE treasure our BB’s, especially long-time-pals like YOU!

  • Deb Marlowe says:

    My youngest will not eat spaghetti–or any pasta.

    This is a challenge.

    No mac and cheese, ravioli, lasagna, anything. So they’ve become more rare at our house–which means I miss them–and the ease of cooking them!

    🙂

    He does love meat sauce, though. Extra meaty–he would love yours. So that gives us an occasional meal around here. Weird to hand your kid just a bowl of sauce, though!
    🙂

    • Jeanne Adams says:

      Hey Deb! Now that’s picky. No pasta at all? Yikes! And yes, it would be weird to hand your kid a bowl of sauce. Does he like bread with it?

      I guess it’s not that weird, really…kinda like tomato-sauce-stew. Grins.

      It is an easy dish though, which with kids and schedules, makes life a tad less hectic, so I’m sorry you can’t pull that one out of the culinary hat, so to speak!

    • Cassondra Murray says:

      Deb that’s what we do when we’re sticking to our low-carb lifestyle. We eat JUST sauce from a bowl–eat it like thick soup or chili.

  • Mozette says:

    Man! I was a picky eater when I was a child… now? You’d swear I never was! I eat just about anything put in front of me… except meat. Yeah, I’m a non-fussy vegetarian.

    But I do love pizza… home-made pizza. I make the dough, love the fresh toppings and enjoying getting in and doing everything right… 😀

    I love making just about anything from scratch… be it canneloni or a dip or even ice tea… I’ll make it right from scratch. It’s not hard and all it takes is time; and being on welfare/pension, time is something I have. 😀

    • Jeanne Adams says:

      Hey Mozette! I’m a pizza lover too! I love, love, love it. I’ve made it from scratch several times, but mostly we order take out. Alas, time is what we DON’T have around here! Ha!

      But scratch-made is always so goooooood…..grins.

  • Jo Robertson says:

    Great, entertaining post, Jeanne. I love when you talk about your boys — all three of them! Plus the gaggle that visit your home. You are clearly a “boy” mom!

    I also have a secret recipe for spaghetti sauce, which is a little of that and a pinch of this, so it’s hard to have a “real” recipe, but I do have a secret ingredient for it which I never share. Hey! I worked many years to perfect this sauce.

    BTW, my Eldest Son always called it spus-getti!

    • Jeanne Adams says:

      Hey Jo! Well, it is a boy house and I do love being a boy-mommy. The Universe knew what it was doing when it gave me boys. I so wouldn’t know what to do with girls, especially if they were like my sister – allllll about the fashion. Hahah! I love fashion and shoes and love to look good, but given a choice, I’d rather watch football or baseball than “What Not to Wear.” Grins.

      Had to LOL at spus-getti. My Youngest, for years, and before he would willingly eat it, just called it S’ketti.

      Wasn’t it you telling me about a nephew who was a picky eater all through childhood and ended up being a strapping 6’4″ and a health nut? Grins. Whether it was you or someone else amongst the Bandits, thank you. I take that for my solace when he just won’t eat.

  • Hey Jeanne!

    Your spaghetti sounds like my spaghetti! Lots of meat in the sauce. When I was working full time and had three growing kids I always used Paul Newman’s Tomato-Basil sauce. Still do, if I’m making stuffed peppers or lasagna.

    However, since I’m writing now from home, I periodically make a big pan of bolognese sauce. It’s a very rich sauce, onions, carrots, celery, garlic, ground beef, tomatoes, tomato paste, red wine, oregano, basil. Then you add water, 1/2 cup at a time over 2 hours of simmering, to total of 4 cups of water. Then at the end, you add parmesean and just a 1/2 cup of milk to cut the acid a bit. (See why I didn’t make it while working full time?)

    It makes enough for two meals. One half serves the grandkids and us for dinner one night with some kind of pasta. The other half hubby uses to make an eggplant lasagna just for the two of us. OMG…to die for, it’s that good!

    • Jeanne Adams says:

      Ohhhh! Yummmmmmy!!! I love the sound of that. I will have to try it out sometime. Slurp!

      And eggplant. I love eggplant. No one else in my house will eat it, alas. My sons believe it is a mutant fruit and therefore anathema. Grins.

      There’s a local italian resaurant that makes a penne pasta and eggplant dish that makes me drool. I’m sure they have other dishes there, but I always order that with double eggplant. Grins.

  • Jeanne, I love spaghetti. I generally go vegetarian, preferring marinara or roasted tomato sauce, but I’m flexible. It can be “veggies, olive oil, and garlic, no sauce” or meat sauce.

  • CateS says:

    Tap, tap, tap… ummmm you mention all these wonderful dishes… then break my heart and don’t include the recipes??? Or give me a link where you hide them… sob, sob…

    • Jeanne Adams says:

      Hey Cate! Some of these faboo recipes are in the Members Only section of the website. I’m pretty sure my brisket recipe is there, along with the asparagus casserole one too. I know all the bandits have put up FAB recipes there.

      Sven collects them you see, and makes our favorites when we’re deeeep in the Writing Caves. Or when he needs to sweet talk us out of some new, expensive gadget for the Lair kitchen. Grins.

  • catslady says:

    All my ancestors were Sicilian so of course I love spaghetti and any kind of pasta. It use to be a staple at our house and my husband’s favorite. I always made my own sauce. I really miss the homemade pastas my one grandmother use to make. Kids are grown now and husband doesn’t want all the carbs – sob.

    • Jeanne Adams says:

      Ohhhh, Catslady! I would love to have Italiain night at YOUR house! :> And while I know carbs are totally villified, I have to say that now and again it’s worth it to carb-out on spaghetti!

  • JUST ADDED

    The Bolognese sauce recipe is in the Members Only section now.

    🙂

  • Kay Thomas says:

    My husband raves about my spaghetti….we’ve been married 25 years. He’d rather have that than anything else I cook. For the first years we were married, I didn’t have the heart to tell him that I just took any jar of spaghetti sauce on sale and spiced it up ALOT with lea & perrins sauce and italian seasoning…It was my “secret weapon”. I know this is sacrilege to some of you awesome cooks…but with my limited cooking skills, I needed as many “secret weapons” as possible! : )

    • Cassondra says:

      Kay, if you do anything to the jar sauce, I say it’s no longer jar sauce, but is your secret recipe! Not sacrilege to me.

      For a long time, people raved about my spaghetti when all I was doing was taking a jar of Ragu adding a little chopped, sauteed garlic and crumbling in half a block of Feta.

      Slurp.

    • Jeanne Adams says:

      Kay, I’ll second Cassondra on this one. If you change it, it’s YOURs even if the base comes from the jar. :>

  • Wow, Jeanne, all that talk of you catering makes me want to visit – and eat! I’m a meat-a-tarian too. Think it comes from the farming background. All that protein for people doing hard physical work (not that I ever did that much! Although I was happy to help with clearing up t-bone steaks or my mum’s roast dinner, just for farmer solidarity, yanno?).

  • Cassondra says:

    I love spaghetti, and when I’m on a low-carb diet, it’s the hardest thing to do without. I’ve made a lot of pasta over the years, and have a cookbook titled Spaghetti about which I’ve written all kinds of writing-related articles and blogs. There are a lot of good metaphors twixt writing and cooking.

    I credit this Spaghetti cookbook with actually teaching me how to cook. Trying the recipes in it, having to make substitutions, succeeding and failing, taught me about ingredients, about cooking to the right stage rather than over–or under-cooking anything, about timing. It led to an understanding of food for me that I had not previously known. I make a mean fridge pasta that is in the Bandita recipe file–and I created this years ago while trying to learn to make the recipes in the Spaghetticookbook.

    So anyway, what all my friends know as “my” spaghetti is the “spaghetti with meat sauce” recipe from that book (amended slightly)

    I put WAY more meat in it than is called for, and truth told, the sauce is mostly meat. It includes chopped, sauteed onion, carrots and celery, WAY more minced, sauteed garlic than the recipe calls for, some marjoram, thyme, chopped parsley, dry red wine and at least half a pound of grated parmesan cheese melted into the sauce about a half hour before it’s done. A can of whole tomatoes, crushed up into the mixture and about a half can of sauce (or paste) is all the tomatoes it includes.

    I’ve tried lots of other meat sauce spaghettis, but none I like better than this. It’s a really flavorful blend of subtle seasonings (except for the garlic–nuthin’ subtle about that) and meat, and I’ve come to love having the meat be the star ingredient rather than tomatoes.

    My one anal-retentive thing about any spaghetti is that I’ve come to detest spaghetti if the noodles are overcooked, gummy, or stuck together in a big rubber ball. I got my timing wrong recently and was forcing myself to eat. Blech. Fortunately, cooking the sauce separately allowed me to just dump the noodles and make a fresh batch the next day for the leftover sauce.

    • Jeanne Adams says:

      Yumbo!! See, my Evil Twin, we continue the likeness….my sauce is, as my DH puts it, a lot of well-spiced meat with some sauce and noodles. Grins. Meat! Meat! Meat!!

      And yes, that whole sticky noodle thing is gross. I have to watch the pasta carefully as I’m prone to over cook it. :> The boys don’t care, but I do!

  • Great post, Jeanne! But okay, I’m unclear on the question about adding “sides” to pasta. Why would you do this? Isn’t pasta a complete food? Isn’t every food group included? Why would I add anything else? You got your spaghetti (complex carb), your veggies (tomato/onion/garlic), your protein (sausage/beef), your dairy (cheese!), a little olive oil (healthy fats) … and WINE!! A fruit! Ha! 😉

  • Becke Turner says:

    Jeanne,
    I’m afraid I’ll be the odd man out on this question.

    I rarely eat pasta because for me it’s a trigger food that never satisfies my hunger.

    My grandfather was an Italian immigrant and my aunt was the cook (no chefs in her day) for an Italian restaurant. I have a cannelloni recipe to die for with a red and a white sauce made from scratch complete with whole cream as an ingredient. It has a very long prep time but well worth the effort.

    And I haven’t made it in years.

  • Jeanne –

    I totally believe you about the general acceptance of spaghetti as a staple to life. In fact, everytime a man has made dinner for me in my dating years – it was spaghetti. Probably because it was so easy – noodles in a pot of bubbling water – sauce from a bottle (grin).

    We must have meat in our spaghetti – absolute must. Yes to the parmesan cheese, but also cheddar cheese if it’s available (both – not an either or). We do salad, just so we can pretend it’s healthy, and bread – preferably garlic bread – to sop up all the sauce. I use Prego’s bottled sauce, but add mushrooms and meat, of course, because I’m lazy (grin).

    I’m going to have to hit you up for the asparagus casserole and the sweet potato casserole recipes. They sound wonderful.

    • Jeanne Adams says:

      Hey Donna! I’m LOL because I remember spaghetti and lasagna being the “cook for the new girlfriend” dating recipes as well. SNORK!! Although one guy I dated (briefly) made me vennison in the crock pot. Hmmmmm…… He was a little to Duck Dynasty (w/o the dynasty) for my long term dating taste, I must confess. Hahahah! He was a great guy though. *lifts glass* Here’s to Kenny, the deer hunter. Ha! (As I recall, he liked my spaghetti too…)

      Happy to share the other recipes!

  • pjpuppymom says:

    Yum! You’ve put me in the mood for spaghetti, Jeanne! It’s been a favorite for most of my life.

    Meat is a must in my spaghetti, as is parmesan, but both the sauce and the type of pasta vary. Sometimes it’s regular spaghetti, other times it might be vermicelli or rigatoni or any of a number of other types of pasta. If there’s time to plan ahead, I make my own pasta. Heaven!

    Usually it’s regular tomato based spaghetti sauce, most often from a jar but during tomato season it might be homemade. Tonight, I’m having spaghetti with crumbled ground beef, garlic, olive oil and parmesan .
    As for sides, about the only ones I need are a salad and garlic bread.

  • I love pasta of almost any kind. I had some last night orecchiete with roasted red peppers and sweet Italian sausage. It’s served with a little olive oil sauce. So good and it’s great left over because those peppers flavor it even more.

    • Jeanne Adams says:

      Yummmmm! That sounds so good, Christie! And really, aren’t most things better the next day, when all the flavors have had a chance to steep? Yummmmm. :>

  • Pat Cochran says:

    1. Love, Love, Love spaghetti !!!
    2. Either, so long as meat is involved!
    3. Parmesan is served on the table in case
    anyone is so inclined.
    4. Have tried both jar and from scratch.
    5. Seems as though there’s always one who
    goes plain, although I can think of 3 grand-
    kids who go plain,
    6. We almost always serve spaghetti noodles.
    7. Usually serve a salad or French bread. One
    time, I only had plain bread so I toasted it. It
    was a big hit with all, now it is included as a
    side with spaghetti.
    8. There is always a picky eater except when
    pizza is on the menu. Now that I think about
    it, 3 GKs eat only cheese pizza.

    Pat C.

    • Jeanne Adams says:

      Hi Pat! I’ve now been corrected that spaghettis is such a complete meal w/ all food groups (Thank you, Kate!) that bread is the perfect accompaniment. Grins.

      Had to LOL about the three grands and cheese pizza. My picky eater will only eat PINEAPPLE pizza, and my son who will clean out the fridge like cheese more than any topping. Snork. Yeah, there’s a pizza for even the pickiest eater!

  • Big time spaghetti fan here! And I make my own sauce with LOTS of meat in it. I do my own spices and use tomato paste and a dash of my secret ingredient – ketchup. Yep!

    I will serve it over any kind of pasta – spaghetti, angel hair, whatever I have. And I LOVE parmesan cheese on spaghetti – lots of it.

    Spaghetti is a staple at my house as I can cook a batch and freeze it in one person servings.

    I also love to cook beef stroganoff in my wok and do the same.

    Big time meat eater here!

    • Jeanne Adams says:

      Somehow I just knew you’d be a Meat-a-tarian too, Louisa! Grins. I used to do the freeze-in-one-serving thing too. It doesn’t last ’round here long enough to do that anymore, now that Eldest Son has hit the teenaged Eat Everything In Sight stage. Grins. Tonight he ate two burritos from Taco Bell for a before-baseball practice snack, then had two honeycrisp apples and a huge helping of brisket. OMG. He’ll be a foot taller in the morning. Just watch.