Thick or Thin?

Published on August 5, 2006 By MasonM In Misc

I'm making spaghetti for dinner. I like to make my own sauce as I haven't found any jar sauce I really like although the Newman's Own aren't bad in a pinch. I like to make a fairly thick spaghetti sauce. I know a lot of people make a pretty thin sauce. Personal preference thing I suppose.

So, my question is which do you prefer? A thick spaghetti sauce or a thin one? Lots of meat, a little meat, or no meat at all? Spaghetti sauce is a very individual thing are there are so many possibilities. What do you like?

Comments

BlueDev

on Aug 05, 2006

Thick, with lots of meat and veggies. Sauce you can eat with a fork.

Trudygolightly

on Aug 05, 2006

I for sure prefer a thick spagetti sauce, with lots of meat. I grew up eating hamburger a lot, so that's my preference, however also enjoy mild Italian sausage, love to put melted cheese all over the top of it too.

That's getting away from a classic spagetti plate though.

Shovelheat

on Aug 05, 2006

Now here's a twist: try melted butter, mushrooms and grated parmesian cheese. mmm...mmm good

But to answer your question, I likes it thick!

MasonM

on Aug 05, 2006

#1 by BlueDev
Sat, August 05, 2006 6:19 PM

[BlueDev]
Thick, with lots of meat and veggies. Sauce you can eat with a fork.

Same here.

MasonM

on Aug 05, 2006

#2 by Trudygolightly
Sat, August 05, 2006 6:24 PM

[Trudygolightly]

I for sure prefer a thick spagetti sauce, with lots of meat. I grew up eating hamburger a lot, so that's my preference, however also enjoy mild Italian sausage, love to put melted cheese all over the top of it too.

That's getting away from a classic spagetti plate though.

No it isn't. Lot's of cheese, preferably parmesan, is a must!

MasonM

on Aug 05, 2006

#3 by Shovelheat
Sat, August 05, 2006 6:25 PM

[Shovelheat]
Now here's a twist: try melted butter, mushrooms and grated parmesian cheese. mmm...mmm good

But to answer your question, I likes it thick!

Except for the shrooms (allergic) I agree, that's good sometimes. Lot's of white pepper helps too.

UBoB

on Aug 05, 2006

Simple but very thick. Lots of olive oil, tomatoes, garlic, onions, oregano, basil and about a gallon of red wine. Reduce, reduce, reduce until it's so thick you can repoint a brick house. Spaghetti cooked al dente and served with the sauce piping hot, smothered in parmesean.

Trudygolightly

on Aug 06, 2006

Reply By: UBoBPosted: Saturday, August 05, 2006
Simple but very thick. Lots of olive oil, tomatoes, garlic, onions, oregano, basil and about a gallon of red wine. Reduce, reduce, reduce until it's so thick you can repoint a brick house. Spaghetti cooked al dente and served with the sauce piping hot, smothered in parmesean.

UBoB sound just like a chef and the above sounds scrumptious!

MasonM

on Aug 06, 2006

#7 by UBoB
Sat, August 05, 2006 7:56 PM

Simple but very thick. Lots of olive oil, tomatoes, garlic, onions, oregano, basil and about a gallon of red wine. Reduce, reduce, reduce until it's so thick you can repoint a brick house. Spaghetti cooked al dente and served with the sauce piping hot, smothered in parmesean.

Sounds good to me.

MasonM

on Aug 06, 2006

#8 by Trudygolightly
Sun, August 06, 2006 06:43 AM

[Trudygolightly]

Reply By: UBoBPosted: Saturday, August 05, 2006
Simple but very thick. Lots of olive oil, tomatoes, garlic, onions, oregano, basil and about a gallon of red wine. Reduce, reduce, reduce until it's so thick you can repoint a brick house. Spaghetti cooked al dente and served with the sauce piping hot, smothered in parmesean.

UBoB sound just like a chef and the above sounds scrumptious!

yep

Dr Guy

on Aug 06, 2006

Thick. I like it to walk on its own.

MasonM

on Aug 06, 2006

#11 by Dr. Guy
Sun, August 06, 2006 3:03 PM

[Dr. Guy]
Thick. I like it to walk on its own.

A fork solves that walking thing.

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