Goomba38 wrote:
>
> Nancy Young wrote:
>
> > And texture. I agree with you, Kate. Besides, what's the big
> > deal, it's like some people feel all superior, oh, Americans
> > put the sauce on top. As if we're forcing them to eat it that
> > way. As far as sauce goes, I mix it in, but I like the bolognese
> > on top. Alert the media.
>
> I never make a sauce with "ground" meat.

Yeah, but that is spaghetti bolognese as I know it.

> If it's going to
> have meat in it, it will be large pieces like meatballs or
> braciole.

I always have it chock full of meatballs and hot Italian
sausage and, with any luck, a nice country style pork rib
melted into it.

> That gives me the meat course in a simple meal.
> Next, I always toss the freshly drained (never rinsed!!!)
> macaroni or 'spaghet with some sauce to keep it from
> sticking. Just coating lightly and coloring the spaghetti,
> but not making it "wet" from too much sauce... unless it is
> a quick fresh sauce made in a frying pan to which I'll toss
> the cooked macaroni in and simmer a bit. It has never (swear
> to God!) looked like "hamburger helper" that I'm aware of?

I don't know from hamburger helper. Just never had it.

nancy