re: What's better with spaghetti??

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Italian sausage

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I like meat sauce, with meatballs and Italian sausages and peppers on the side. This is the method I use for the Italian sausages.

4-6 tbsp of good olive oil
2 lbs Italian sausage
1 white or Vidalia onion, sliced into long strips
1 red bell pepper, sliced into long trips
1 can of San Marsano Italian whole tomatoes, remove stamen from each tomato and crush tomatoes by hand
½ c of dry white wine

Put 3-4 tbsp olive oil in large sauté pan and heat to medium high
Brown the sausage in sauté pan
Set oven to 350 degrees
Once browned, remove the sausages and put into oven proof pan (Pyrex dish)
Add 2 more tbsp. of oil to pan and add 3-4 whole cloves of garlic, sauté for about 2 minutes
Reduce heat to med-low and add dry white wine and deglaze and then brown the pan drippings.
Increase heat to med high and add peppers, onion and tomatoes.
Cook til golden or el dente, using the juice from the tomatoes if liquid is required to keep from sticking.
Remove sausages from the oven and slice in 2 ½ in links, on a bias.
Reduce heat to med.
Add sausages to the mixture on the stove and stir for a couple of minutes.
Add dried oregano if desired.
Turn off heat and let rest for 5 minutes before serving.
Tip: The trick is to adjust the heat effectively so that you obtain the right texture for the peppers and onions. You want them to be slightly firm, not mushy.

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Gently place in your own hot spaghetti sauce

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Do you use Prego or Ragu?

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Do you use Prego or Ragu?

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Do you need me to give you my sauce recipe, so you can F that up, too?
Better yet, post yours so I can really have a laugh at your dumb arse.

Meatballs if the person making them knows how to properly make them.

I enjoy both, but i'm a big fan of Frank Davis's Sicilian Meatball recipe.

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yet you leave out veal cutlets

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veal is just one of those cuts I've never gotten into. Don't really know why. I just never think of it or eat it. Same with lamb.
I'm sure I'm missing out, but so it goes.

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Ad this is my meatball recipe..

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Mine is pretty much the same, but I substitute ricotta cheese for the milk. I also usually just use chuck and pork because ground veal is either hard to find, or really expensive. And I don't think it adds too much flavor to begin with.

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Do you need me to give you my sauce recipe,

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Do you mean your red gravy recipe?

Fried chicken