Home Forums Hunting & Shooting Hunter's Campfire Spaghetti

Yes... It definitely tastes different depending how you serve it... I also find that the different sizes of spaghetti taste different to me... I prefer standard or thick spaghetti vs the thin or angel hair..

I like it separate but can go the other way as long as it's not too dry......Homemade sauce is soooooo easy it's a must....sometimes I like some ground beef/ sausage mixed in and sometimes whole Italian sausages ..... it also must have large chunks of fresh mushrooms and fresh grated Parmesan on top.... not the crap in the plastic green shaker jar.

Fresh/warm sourdough with olive oil/balsamic vinegar and fresh garlic to dip it in....... a good Red Wine...... one of my favorite meals..... can't go wrong having a couple fresh steamed dungeones crabs on the side too 🤘🏻🤘🏻🤘🏻

Al dente Linguini is the way I roll

The best way. Agreed.

Most folks don't know how antipasto is served before the noodles and gravy

Standard linguini for Bolognese, and angel hair for Marinara.

Okay, Felix!...

9 minutes.

10 is too much.

Not a fan of Bolognese

I have been called worse lol

Depends on altitude & weather i think... Where i live al dente is achieved at 11-13 minutes depending on the day...

Before I knew better I would cut up the spaghetti or linguini.

I like to cook. Sauce is one of my specialties. Though I confess to taking shortcuts now when just cooking for myself. There are a number of different ways I prepare it besides with a tomato base. But, cooking for myself, I almost always mix it. When cooking for guests presentation is improved when you pour the sauce on top.

Last batch.









Missed the last shot on the plate. Not uncommon here. It was good.

Lots of variables, it's finnicky, the only way to tell is to chew on it as you are cooking it, you know what I mean?

Here's some quick Marinara I made from the tomatoes I grew last summer.

Braciole?

Looks great, Ed.

We just yesterday enjoyed wonderful pasta and sauce - made every once in a while by my Madelyn and pretty much the same way she has been doing it for many, many years. Our daughters simply loved it, and so do the grand kids and their spouses - why change a thing.

Angel hair pasta - the thinnest available - and a rich zesty sauce, tomato based but with a bunch of additions I do not know.

Meat balls made with some combination of beef/pork/sausage/? and cooked separately for a while, then added to the tub of long-cooked sauce to cook even longer.

Always some shredded or grated cheese - fresh stuff with big flavor that might be mostly parmesan - but the best is locatelli romano.

Pasta well drained and then into the bowl, that sauce with the meat balls spread over that, then the cheese sprinkled on top (shoveled in my case).

No cutting of pasta - roll it onto the fork, maybe use a spoon to help.

Now - I'm going to go see if we have any leftovers.

I throw mine against the wall... If it sticks, It's Done!...

Sprinkled with craft mac n cheese powder