Sparow64's Famous Spaghetti I Made It

Sparow64's Famous Spaghetti

chuckieb 12 years ago
I have been making Spaghetti the same way for probably the past 25 years. Spaghetti is spaghetti right? So when I happened across Lori's
My Famous Spaghetti/saved#
I thought...."Mmm....I wonder what makes it so famous?" And now I know.
IT'S REALLY DELICIOUS!
The highest form of praise I can give it is to say that I will no longer be making spaghetti my way. From now on...it's Lori's Famous Spaghetti all the way. What really defines this recipe I think are three things. 1) You use a fair amount of spices and seasonings 2) olives and 3) you simmer this baby for a good two hours so the flavours meld.
If you are not an olive fan you could totally leave them out and it would still be super yummy. I used my last mason jar of homemade canned tomatoes in this and threw out all the yummy juices before I read the part that said "May add small amounts of water, beef stock or chicken stock if needed". And after simmering for a couple of hours, something was needed as it does really thicken up. The sauteed mushrooms on the top are not only yummy but look good. I didn't actually use the White Wine Worcestershire in them. I'm not familiar with that.
So....famous indeed. Give it a whirl. You won't be disappointed!
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mommyluvs2cook 12 years ago said:

Never had olives in my spaghetti but I bet they were a delicious addition though! That sounds like a fantastic sauce and what a great picture!!

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Good4U 12 years ago said:

Janet, You did a lovely job nice yummy pic too! Are you going to provide a link from your comment in the post to here?

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chuckieb 12 years ago said:

Thanks ML2C! If you love olives, you'll love olives in this! :)
Joce...perhaps I'm still sleep deprived. I don't understand? :)

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mrpiggy 12 years ago said:

I love spaghetti and its been forever since I have had some. This sounds great and your pic looks delicious. Im not much of a fan of olives, but I might try them in this. I generally dont like them in anything, Only plain. Thanks for the heads up, Chuckie

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Good4U 12 years ago said:

Janet, Right click and copy this thread and paste it back into your comments on the post. Then any time someone looks at your lovely comment it will bring them to this thread when thye push it:-) LOL Houston has landed:D

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sparow64 12 years ago said:

So happy you tried and liked it, Janet!! Thanks for the nice review and pic. And thanks to the rest of you for the compliments as well. Hope you get to try it.

Mr P, if you don't love olives, totally leave them out. I only started adding them a few yrs ago, and that was only because I had some to use up and knew I liked them on pizza. lol I liked them in the spaghetti so I kept them. Not a deal breaker either way. Same with the mushrooms. : )

lol at draining the tomatoes, Janet. I went back and edited the directions...never occurred to me to say not to drain them. lol : )

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frankieanne 12 years ago said:

Wow, that looks fantastic! I never take the time to make "real" spaghetti sauce anymore and that's a shame. Nothing beats a simmered for a couple of hours sauce. Sounds wonderful!

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notyourmomma 12 years ago said:

Liv made this yesterday and it was super delicious! Her first effort on spaghetti sauce and it was good. We used black kalamata olives, hot Italian sausage instead of ground beef, and we did the mushroom topping. Very very good. I have a lot of sauce leftover. and will make a batch of ziti noodles, mix in the sauce and top with cheese for another night.

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sparow64 12 years ago said:

That's a great idea for the leftover sauce!! Why didn't I think of that?? lol

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Good4U 10 years ago said:

Another review
My Famous Spaghetti

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