It's really easy to make spaghetti at home! Using jarred tomato sauce means you can have dinner on the table in under a half hour, too. Keep on reading to find out how to make a basic spaghetti with meat sauce!

Step 1: Get your supplies

Before you can start making your spaghetti you will need to first get the proper supplies and materials. To make this spaghetti you will need:

  • a box of spaghetti
  • a jar of marinara sauce
  • 1-2 pounds of ground beef or Italian sausage
  • two large pots, one for boiling the pasta and the other for making the sauce
  • serving untensils
  • salt
  • water

You can use as much meat as you want, really - but anywhere from 1-2 pounds per large jar of sauce should work out best. I tend to use 1 pound of meat nearly every time.

<p>oh yeah thank you ad</p>
it is so easy and delicious<br>perfect ?
<p>For pasta that sticks less, I recommend putting the noodles in the warm water before it even boils. This washes off some of the starch.</p><p>You don't necessarily need to break the noodles in half if you'd prefer long noodles!</p><p>Finally, once the noodles are ready, you can put them through a strainer over the sink to get rid of water, then put them back on the stove at very low heat to keep them warm.</p>
<p>Oh please no, no no. As Italian your tips almost hurt me! </p><p>Never ever put pasta in the warm water, before it reaches the boiling point, especially if you are cooking real Italian pasta like the Barilla in the picture. Cooking real Italian spaghetti is very easy, the important thing is that you put enough water in the pot and then you don't forget to stir them periodically. Putting them when the water is not hot enough will cause them to absorb too much water and they will become just gummy-like and oddly soft.</p><p>Spaghetti shouldn't be cut in half, but just rolled around your fork, but if you don't know how to do it of course you can cut them.</p><p>Keeping them warm without the sauce is not recommended, they would lose water and become super sticky (which is what we want to avoid). Timing is your best friend. In case, it's better to prepare the sauce and once it's ready dedicate your time to the spaghetti.</p>
TizianaZ By &quot;break the noodles in half,&quot; he meant before you cook them (which would end with shorter noodles)
<p>The point is the braking process. The spaghetti should not be cut in half neither before nor after cooking, they should be kept as they are and rolled around the fork.</p>
<p>Also, I ALWAYS drain my meat to avoid all that grease/fat in the sauce.</p>
<p>I couldn't have said it better myself, TizianaZ. </p>
<p>I was taught to rinse the noodles in the strainer after cooking under hot running water to help get rid of the starch before adding to the sauce, and also to drain off any excess grease from the meat. I agree with TizianaZ and jenn67.</p>
Nice one grant wagman, easy and tastey fast food
<p>i dont like this shit mongool was deze stronthoofd met je graftakke kop </p>

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