I love love love spaghetti. A fun way to do it is to break aprt the noodles and cook them risotto style- toasting them in a bit of butter until slightly translucent and then adding hot broth in stages until it's cooked all the way. Saves all that starchy pasta goodness making whatever sauce you pour over it super thick and rich. I'm fond of traditional sauces but a fun one I've been doing lately is with pureed roasted cauliflower, garlic, and cashews. Run it all through a sieve and you've got yourself vegan alfredo sauce. Little cherry tomatoes, kale, and mushrooms make it super awesome.

You always sound like a great chef. Everything you talk about always sounds delicious to me.

Thank you. Seriously, comments like that make me feel really happy. I take maybe a bit too much pride in what I do. One of these days I'll have my own spot and MB members eat and drink free. If y'all wanna, ya know, tip with some ganja.... I wouldn't decline. Weed-related edible may ensue.

I just made spaghetti with only salt, butter, Parmesan cheese, and hot sauce. And no, this is not a legitimate recipe. I'm pretty sure I just had some kind of white trash spaghetti.

Wow.. you kinda blew my mind, that sounds delicious. :yeah:

especially cause you didn't use tomato sauce.
i don't like any pasta with tomato sauce it has to be cheesy and creamy sauce.

As they say, you are what you shit.

Definitely gonna try this one!

This is one my mom made maybe twice a year when I was a kid.

Porcupine Meatballs

1 pound lean ground beef
½ cup uncooked white minute rice
2 tsp salt
1 tsp ground black pepper
1 cup tomato puree
1 Tbsp Crisco vegetable shortening (has to be Crisco!!!)
1 medium yellow onion
2 cups tomato sauce
¼ cup red wine
1 cup diced celery
1 green bell pepper
1 tsp mustard powder
1 Tbsp sugar
½ cup hot water

Rough chop the veggies and set aside.

Combine 1 tsp salt, mustard, sugar, hot water, tomato sauce and 1/2 cup puree and set aside.

Combine beef, rice, 1 tsp salt, pepper, and 1/2 cup tomato puree and mix well. Form into 8-10 meatballs.

Melt the Crisco in a large HOT non stick fry pan and then sear/brown the meatballs on all sides.

Remove the meatballs and then deglaze the pan with the red wine. Add the veggies and sauté them until the wine is almost completely reduced. Add the meatballs back in along with the sauce mixture.

Simmer covered tightly for 20-25 minutes stirring occasionally.

Ultimate meatballs!

https://scontent-b-sjc.xx.fbcdn.net/...d2&oe=54D7D1D8

That looks absolutely fantastic.

Pretty much this with a few minor variations:

Spaghetti and Meatballs Recipe : Tyler Florence : Food Network