Spaghetti

The box will tell you how many servings there are in it. For 4 adults, it will probably be one full box of pasta.

Bay leaves are an aromatic herb that come from the evergreen Bay Laurel tree, which is native to the Mediterranean. They are used to flavor soups, stews, vegetables and meats. See related link.

you can't it's impossible

Bravo spaghetti sauce can typically be purchased at major grocery stores and supermarkets, including Walmart, Kroger, and Safeway. You can also find it online through retailers like Amazon or the websites of grocery chains. Additionally, check local stores or specialty food shops for availability.

It isn't really possible to say precisely how much sauce per 1lb pasta because it depends on the type of sauce. A plain, rich, smooth tomato sauce should just coat the pasta; the pasta mustn't be swimming in it. You might allow more per serve if the sauce is chunky or thick.

To get a rough idea, 1lb pasta (a bit under 500g) serves four to five people, so to be on the safe side pick any sauce recipe designed to serve six people; leftover sauce can be refrigerated and later added to stews or casseroles, or served on toast.

You can start with basic store bought spaghetti noodles. To this you can saute and add some onions, green bell peppers, spaghetti sauce, and a variety of meats including Italian sausage, cubed beef or chicken. You can garnish with Parmesan cheese and serve with garlic bread.

It depends on the size of the bowl. If it's normal sized, then one. If you're on a diet, then I reccommend yo not to eat spaghetti at all. Best of Luck =)

good question. i have actually researched this and i have found the answer for it recently. well it all depends on what kind of sauce you have or use. But normally up to a week. hope this helps.

You could use corn starch as you would in making gravy, if it wasn't a large amount, tomato paste could be added without changing the taste a great deal. Do not rinse the pasta. When you rinse the pasta under water, you remove the starches that are naturally present and the pasta doenst stick to the sauce. Big mistake.

I'm not sure what you mean by that, but the ratio of meat is your choice.

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Watch Lady and the Tramp, question answered.

Here at Jadeacres farm I use this one

Amount Measure Ingredient -- Prep.

-------- ------------ --------------------------------

1 Pound Ground beef.

1/2 cup Red wine

1/2 Pound Italian sausage.

1 Cup Onion -- chopped.

2 Cloves Garlic clove -- minced.

2 Cans Tomatoes Diced; 16 oz -- cut-up.

2 Cans Tomato sauce -- 8 oz.

1 package Mushrooms. 4 oz -- chopped.

1 Cup Green pepper -- chopped.

2 Bay leaves.

2 Teaspoons Fresh Basil -- chopped.

1 Teaspoon Dry or fresh Oregano --

1/4 Teaspoon Pepper

In a skillet cook ground beef, sausage,

onion, and garlic until meat is brown and onion is translucent. Drain off fat. Add wine and cook for 5 more minutes.

Meanwhile in crock pot or slow cooker on low, combine un-drained tomatoes, tomato sauce,

mushrooms, green pepper, bay leaves, oregano, basil, pepper, and

salt. Stir in browned meat mixture.

Cover; cook on lowest-heat setting for 10-12 hours or high heat setting for

5 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10

servings. Great for making while you are at work.

Baked spaghetti usually can take 30 minutes to an hour depending on how soft or crunchy you would like your noodles and if shredded cheese is on top you can go by the color of the cheese. A softer baked spaghetti the cheese is soft and oily and if the cheese is crunchier the spaghetti will be more on the well done side. I believe you cook by what you want and what looks good to you.

There are different types of spaghetti and the calorie content depends on what type of spaghetti you are using and the amount/weight. Please feel free to ask the question again and include more details. If you would like the calories in cooked spaghetti of different types and portion size, see the page link, further down this page, listed under Related Questions.

By trucks and airplanes

If you put the spaghetti and meatballs in a blender with water or another liquid and blended it until it was smooth, then yes you could drink that.

depends where you're from

Donatello Spagoni and Frances rhettior were both chefs in Italy, who invented the modern day spaghetti sauce. In Italy during earlier times there was a similar substance made from tomatoes that influenced the chefs sauce, i am sorry but i can not think of the name of the substance it evolved from.

Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century. * Italy is the origin of this dish.

You can keep meat sauce in your fridge for a couple of days. You can typically keep meat sauce in the fridge for up to 2 or 3 days.

One recipe for freezer spaghetti sauce says that it can keep for more than a year in "deep freeze", which I assume is a stand-alone freezer. The flavor quality of frozen foods can deteriorate over time, although it can still be safe to eat. When it is packaged to minimize freezer burn, the flavor quality will last longer.

One pound of pasta yields four servings so you would need two pounds of pasta to feed eight. This is assuming it is for the main course.

The faster you cool food the better. It is best to use an ice bath to cool food quickly for freezing or refrigerating. An ice bath is: Put the food to cool in a shallow pan and put that into a bigger pan with ice and water. The ice and water level should go a little over half of the food pan. Stir the food a few times while it cools. This should take just a few minutes. Place the food after cooling in an airtight container to freeze or refrigerate.

It has to cool down or the whole fridge will get warm. Supposedly, modern refrigerators can handle hot food without a negative impact on other food in the fridge. Personally, I would let the food cool so that it is no longer steaming before placing it in the fridge.

The food should be cooled from 140°F to 70°F within 2 hours, then chilled down to 40°F within another 4 hours. Either quick chill the food with an ice bath or separate it into smaller containers to facilitate faster cooling.