Spaghetti With Meat Sauce

A6ED2191-0815-42CB-8906-8B33ABEC83FALast night was a simple supper, spaghetti with meat sauce. I like making a meat sauce especially to have with spaghetti. It has other uses with different pastas also. It’s one of the things I make where I make a large amount of. It freezes very well so if you need a quick meal it’s there in the freezer. So no recipe since the recipe is already on the site. One more picture I have gotten to put back from my screwing up my pictures.

About Graham Stewart

This is me on a bad day.
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13 Responses to Spaghetti With Meat Sauce

  1. OlverIndulgence says:

    I LOVE the addition of all those olives! I got about 7 cans/jars of various green olives for Christmas, and while I normally just eat them plain as a snack, I’ve been pondering trying to cook with them more in 2020. Thank you for sharing this picture!

    • glencairn says:

      My wife hates olives so I just use them as a topping. Still they add to a simple spaghetti dish. They are great chopped and added to mussels when you steam them. Gives you a great broth for dipping garlic bread in.

  2. A_Boleyn says:

    You don’t have to convince me of the benefits of making a big batch of meat sauce though I’m like your wife … no olives for me. And you reminded me that I haven’t had mussels in much too long. 🙂

    • glencairn says:

      I’m lucky I can get live Prince Edward Island mussels all the time. My wife doesn’t like them so I only cook them when I am cooking supper just for myself.

      • A_Boleyn says:

        They’re all for me so I have to commit to eating 2 glorious mussel meals in a row. 🙂

        I can get live mussels … at least I used to be able to … at the city market. I just don’t go there as often as I used to cause I blow my week’s grocery budget on treats rather than staples. Frozen mussels in the shell are sometimes on really good sale though at my local grocery store chain but I have to be vigilant.

        Here’s one of my early posts (on LJ) where I went all out.

      • glencairn says:

        If you see mussels that are P.E.I. Mussels get them. I see them frozen in every grocery store. They are ranked among the best in the world. I have tried 4 or 5 other kinds and they are away better than any of them.

      • A_Boleyn says:

        I’ll check them out.

        PS: Have you ever made a decent soup, stew or pasta dish with frozen ‘seafood medley’ mix? I came home with a 900 gm pkg and since I’m making a strip loin roast today (roast beef sandwiches on home made ciabatta tomorrow) I have time to go shopping for anything I need this weekend. 🙂

      • glencairn says:

        It’s works good in a cioppino soup but with what ever you make you need to thaw it and separate the different seafood, they cook differently. Calamari only needs about a minute and a half. It good with angel hair pasta. Make a butter and white wine sauce with lots of garlic, cook the seafood in the sauce, toss the pasta in the sauce. Make a chopped tomato garlic, green onion relish to sprinkle on top when you serve it.

      • A_Boleyn says:

        Thank you. I did see that in a recipe for a tomato based seafood stew … it specifically said to take the squid rings out. I need to buy some white wine. 🙂

      • glencairn says:

        Forgot add about 1/4 to 1/2 half cup of cream to the sauce. I made it a couple of times. It’s really good.

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