Spaghetti and Bolognese/Meatballs - Meat in sauce or no?

Richeh

Richeh

Richeh

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I have seen this pop up on various occasions so why not here. A poll for 'Mixed in Sauce' or 'Separate' would be awesome.

So, when you do your bolognese or meatballs or tbh any other kind of meat spaghetti combination. Do you:

Cook the meat/sauce and pasta separately to serve the pasta and add the meat/sauce on top or

Cook the meat/sauce and add the pasta to mix and server together.

I am more of a separate pasta, then sauce over top.

Your choice?
 
I do it the British way and serve it separately. From a practical point of view it’s easier to save leftovers.

From my experience of eating pasta in Italy mixed is the way.
 
tom_nieto said:
I do it the British way and serve it separately. From a practical point of view it’s easier to save leftovers.

From my experience of eating pasta in Italy mixed is the way.
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This. The best way is to cook the pasta under dente and then finish it off in a pan with the sauce and some pasta water. But it creates more dishes that way.

I do both depending on the mood.
 
I cook spaghetti every sunday for tea, for me and the family, have done for near 20 years now, and for me

Cook the meat/sauce and add the pasta to mix and server together.

Ive never done it any other way, habits we get from our parents :)
 
Whenever I do a meat ragu (UK bolognaise sauce) I always add the spaghetti to the sauce for 5 mins before serving to finish cooking in the residual heat and ensure the pasta is properly coated.
 
Cooking meat in sauce is slow and the sauce is greasy definitely a nono.

Heat sauce separately, add meatballs after they are cooked and browned. Then add to spaghetti already in warm pasta dishes. Sprinkle with parmesan or similar hard cheese.
 
Hagar said:
Cooking meat in sauce is slow and the sauce is greasy definitely a nono.
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It's also not how you do a proper ragu or bolognese... Cook meat first, use lower fat if you're that fussy or skim it if you prefer, then add sauce components and simmer for about 3 hours.
Your end result should end up thick and rich, but certainly not greasy.
 
doggles said:
Spaghetti in one pan, sauce in a separate pan...its the right way ;-) mix it all together on your plate
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Yes, this is how we do it.
In addition, with the sauce on top I cut the spaghetti into small pieces so it can be easily "forked" for eating, no messing round with twirling around cutlery.
 
I flash fry the onions first, then add other veg, then sauce, then finally meatballs.

The spaghetti is cooked separate.
 
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Bint Box said:
Yes, this is how we do it.
In addition, with the sauce on top I cut the spaghetti into small pieces so it can be easily "forked" for eating, no messing round with twirling around cutlery.
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Haha! We...well i do, my wife thinks i'm a child..cut mine up also

Cutting it up also allows for better distribution of grated cheese - which should be applied in liberal amounts
 
Definitely pasta on the plate dry. Then sauce on top whether bolognaise with mince beef or meatballs. Always on top or your just wierd
 
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