Spaghetti

The primary ingredient in spaghetti sauce is tomatoes. Tomato puree is just processed tomatoes with the skins and seeds removed. Tomato sauce is that plus sugar and spices. When it comes to pasta sauce, there are as many recipes as cooks, and they all use this basic ingredient. Certainly there are those brave souls who actually start with the fresh tomatoes. Lord have mercy! Bon appétit.

Meatball is a compound word.Type your answer here...

wat is the thickness of a peace of spaghetti wat is the thickness of a peace of spaghetti wat is the thickness of a peace of spaghetti

it, he, hi, si (if Spanish is allowed), pi, at, as, pa, ha, eh, That's all I could find without going into abbreviations.

pi (3.142),ah,ta,pt? ( platinum )

I use 100g of dried pasta per person when I'm cooking, depends how hungry you are.

Another good way to measure spaghetti is to put your index finger and thumb together and the circle that is made, wrap that around dried spaghetti and that's a good amount for one person

There's no practical way to "unsweeten" something. You can add more of every other ingredient except the sweetener, but at that point you might be better off just making it again and adding less sugar this time.

This food will last for a few days. 5 days in the refrigerator is as long as you want to store this food here. Place the food in an air tight container or freezer bags. Then you can transfer it to the freezer if more storage time is needed.

first you buy spaghetti noodles at the store then you buy spaghetti suace then you go home and filla pot with the noodles then you pour water in the pot until the noodles are completely covered then you boil them until they are soft last, you put thm on a plate/bowl pour sauce on it and put whatever veggies you have in it stir it then viola!

If you are making your own pasta sauce, just reduce the amount of salt you are putting in. If you are buying store bought pasta sauce, it will taste salty because salt used used as a preservative. Either try a different brand, check the back label for the amount of sodium in the sauce, or try making your own!

it really comes from Italy, and in Italy there is a large city called Bologna (hence the name bolognaise) xxx

Most people say fettuccine, because it makes sticks and logs easily.

If kept longer than 5 - 7 days, an opened jar of spaghetti sauce can begin to spoil and grow pathogenic bacteria, like Salmonella, Campylobacter, and E. coli. Also, refrigerator temperatures allowed to climb above 40°F (40- 140°F considered "danger zone") can hasten spoilage. (Info from Food Safety and Inspection Service, US Dept. of Agriculture - usda.gov)

With all spaghetti sauce, the ingredient's are very important. The best ones use only the finest ingredients, such as, Olive oil, Basil, REAL Tomato, and cheese in some sauces. The best cheese sauces have 4-6 cheeses in them. Olive oil is VERY expensive and only the best sauces have it as a main ingredient such as being the second ingredient. Pour sauces will ether have it as a last ingredient or replace it with cottonseed oil, soy oil or some other oil. Also a Glass jar says a lot, only the best brands use glass.

Heartburn is typically a result of acidic or heavy foods. The best way to avoid heartburn is to stay away from things that are overly greasy or acidic. The best recipes include baked potatoes with a lean protein.

The main ingredients for spaghetti are:

1.tomato sauce

2.ground beef (for meatball or just for an extra meaty taste)

3.oregano

4.spaghetti noddles

The reason most people use beef is to give an extra meaty taste to the spaghetti so it is not so plain.

*** Add whole tomatoes for an great spaghetti dish!!

Updated answer

The main ingredients for spaghetti are plain flour, egg yolks and water and a little salt.

Mix them together and flatten the ingredients, and pass them through a pasta shredder and you have a fresh spaghetti.

Spaghetti and then for the sauce:

Ground veal or pork (beef works too, but pork or veal are more tender)

carrot

celery

onion

garlic

beef stock

red wine

milk

crushed tomatoes

thyme

oregano

basil

no, if you put it in a crock pot and leave it, it will get very squishy and fall apart. the way i warm it is to put it in a pot on the stove over medium-low heat and stir occasionally until warm.

If you work on 120g per person per serve you should need approximately 2400g which is 2.4 kilos. Depending on what other ingredients you are adding (i.e. onion, carrot, celery) to round off the measure and to allow for any shrinkage use 2.5kilos.

26 cm

My guess is the two sauces are about the same, just depending on the spices they contain. Hardly gross!

Yes, spaghetti is pasta and pasta is a carb.

est-ce que je peux faire des spaghetti ? -

Lmaooo noo bro it’s called fettuccine ... boy said lasagna 😂😂😂😂

I would wait a little while until it fully heals. After it heals you should be able to pretty much eat anything.

I encourage my clients to do the soup and sandwiches for the first few days, bread doesn't cause any issues and is just fine to eat.