Comments on: Spaghetti with Meatballs

By: Lisa

Lisa — Tue, 26 Jun 2007 21:03:06 +0000

Dear Marketman:

What do I do with leftover picadillo soup, I used ground pork instead of ground beef? Thanks.

Lisa

By: Nel

Nel — Sun, 18 Mar 2007 14:19:00 +0000

Hi Guys, where can I buy and what’s a good brand of canned plum tomatoes?

By: goodtimer

goodtimer — Tue, 27 Feb 2007 13:11:17 +0000

My bolognese recipe evolved from that scene in Godfather 2 where hitman Clemenza showed how to cook Italian spaghetti meat sauce. Started by frying some tomato paste in virgin olive oil, tossing in some garlic, italian sausage and meatballs. Whenever we’d watch that scene (for more than 50 times now, mind you, since it’s my husband’s all time favorite movie), my kids would hanker me to cook spaghetti like in the movie. Later on I learned that director Coppola intended to feature his favorite food recipes in the movie and even devoted a feature on it in the movie’s behind-the-scenes portion.

By: Dew

Dew — Mon, 26 Feb 2007 23:44:28 +0000

Diced green bell pepper saute’d with the other ingredients is a must. Add chopped thyme and to top it off, thinly sliced mushrooms. Can’t beat it!

By: Shae

Shae — Mon, 26 Feb 2007 19:09:31 +0000

Spaghetti with meat/tomato sauce is my all time favorite comfort food. I like to add tiny bits of Polska sausage in the ground sirloin meat sauce. For spices, I add dried basil, parley and sometimes oregano. I add a little bit of sugar to counter the acidity of the tomatoes, I also put sundried tomatoes at the very end of the cooking process. I top it off with at least 2 kinds of cheese, the usual favorite are parmesan and monterey jack. Then I bake it in the oven for about 20 minutes. Served with garlic bread and a good red wine, YUM-O!

Spaghetti is good left overs too :)

By: Jane

Jane — Mon, 26 Feb 2007 16:48:06 +0000

Try the bolognese con meatballs. I did and I loved it despite the name. :) It’s not like the regular Pancake House or Jollibee meaty spaghetti. The sauce is simmered in spices and the meatballs burst with flavor. Yummy! I’m getting hungry thinking of it.

By: Marketman

Marketman — Mon, 26 Feb 2007 09:50:43 +0000

Diana, above, I gather is from Delifrance Philippines. I truly appreciate your comment and that you too can see the humor in all of this. And asking for a new name is a terrific challenge for readers…let’s hope they respond. My off the cuff suggestion would be a “Macho Spaghetti” or perhaps, “Meaty Spaghetti”… And sorry, I only read the sign passing by your shoemart branch, I haven’t tasted the item…

By: Diana

Diana — Mon, 26 Feb 2007 09:32:27 +0000

LOL… come to think of it, the name is pretty weird. Thank goodness we didn’t hire anyone to come up with that name. It was just us. Hahaha… I think we ran out of ideas! So if you guys can come up with a better name, I’d be in your debt. :)

I’ll even treat you to this infamous pasta dish… which is pretty good btw! :D

By: Mel

Mel — Mon, 26 Feb 2007 09:20:00 +0000

Dear Market Man,

Last Friday I run into an article in the New York Times about an Italian American who went to Italy to trace not his roots but the origin of his family’s spaghetti sauce. The article and recipe was on the top five of the most e-mailed articles in the NYT of that day. It is the Zappa Family spaghetti sauce and meat balls. I cooked it for Saturday night dinner with salad on the side and red wine. Wow, it is by farr the best spaghetti sauce I’ve had and will beat your cooks sauce by a mile. We had it again Sunday night and it still was a wow. To appreciate you have to read the story and try out the acconpanying recipe. I included “the master treatment” in my sauce and I think it makes a difference.

Mel

By: tulip

tulip — Mon, 26 Feb 2007 08:31:14 +0000

Most of ragu recipes now are tweaked. Real ragu actually varies depending on which province of Italy. But accdg. to “tito Italiano”(my pet name for the friend) it is generally a combination of pork and beef, pancetta, tomatoes,carrot, onion,celery, garlic,white wine, strong broth, pepper,salt and cream.To some they add nutmeg, parsley and basil, then some chicken liver or mushroom. And real Italian way of cooking it prevents it from early spoilage. Isn’t it suprising that Pinoy style spags poisoning is common here? Not one of our cooks ever bother to simmer tomato based pasta sauce for at least an hour, so I assume most dont do that too.