Step 3: Mixing in the sauce

Next you will need to mix your marinara sauce with your cooked meat. Take your jar of marinara sauce and pour all of it on the cooked meat and then stir it all around until it is all blended together. Then turn the heat down to low and let it simmer while you cook the pasta.
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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