Now, if you look closely at my plate of home cooked spaghetti, you can see that I don´t like the long spaghetti. I will break it in half before cooking and then I will cut it up even more before eating. The taste stays the same, but it will be much easier to eat: no long spaghetti strands that you try to slurp up all the while leaving a large trail of tomato sauce all over your outfit. Instead I have a forkful of spaghetti AND meatsauce every time.
PS: as to the home cooked part, I cooked the pasta myself as well as the ground beef. The tomato sauce did come however in a glass jar, all ready and raring to go!!
That's how I cook my spaghetti, too! Emmy and Lily always beg me not to break it, but it just fits in the pan better!
ReplyDeleteBeing somewhat perverse, I like the challenge of applying fork to spoon to roll up the spaghetti.
ReplyDeleteI am a breaker, too. Decades ago the sauce would be from scratch but the jar is just fine at my age.
ReplyDeleteI probably could make my own sauce from scratch as well, but Mr Dolmio does it so well!!
DeleteAnother breaker her...along with cutting the pasta up with a knife once it is on my plate.... :-)
ReplyDeleteThat's a crime for the Spaghettis ! You should learn to roll them around the fork, even my 5 year old grandson manages that ! Or do like some tourists in Italian restaurants they look around, take scissors out and cut the spaghettis, hehehe !
ReplyDeleteLooks yummy. We often use a rotini pasta since they are small already. I've been making meatballs lately and we are really enjoying them.
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