Spaghetti Dinner

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This evening’s edition: rigatoni and ground beef with Mid’s sauce

Like chili or tacos, spaghetti is one of those dinners I regret I can’t serve more often. If I make spaghetti more than once a fortnight, I risk seeming lazy or obsessed. Since I seldom cook my own sauce, spaghetti is indeed an easy dinner for me to serve, aside from that moment of juggling pans as everything seems to finish at the same moment.

Here in the Midwest, spaghetti is actually two different things, a product or a dinner genre. The difference depends on whether you are buying or making spaghetti. In the grocery store, spaghetti is what you’d call a box of dried semolina dough that is cut to uniform length and ~2 mm girth. When you cook dinner at home around here and call it spaghetti, it could be almost any combination of tomato sauce, pasta and ground meat. Actually the meat is optional. If it is present, it may be crumbled or shaped into meatballs.

Spaghetti dinner has the rare quality of growing with a cook throughout a lifetime. It can be both a starter dish for a beginner or the signature meal of a master. I have made several attempts at creating a decent homemade sauce, but I end up with a bland but nice looking result, like a Penney’s catalog of cuisine. Since these efforts have not yet been worth the time I’ve spent on them, I usually buy a tomato sauce and add meat. My favorite store bought sauce is Mid’s, which is a bit pricey but has a much deeper tenor than typical jarred sauces.

Spaghetti dinner can be varied to the point of using a starch other than pasta. A few years ago, I tried substituting polenta for pasta, with favorable results. I can now make spaghetti dinner twice as often by disguising it as a polenta casserole. The next time I make this casserole, I will post its simple recipe. It is just a bed of polenta covered in meatballs and tomato sauce then topped with mushrooms and mozzarella cheese.

I just had a vision of making a chili variation on the polenta casserole.

That’s what I need to make next.

If it works, I have an excuse to cook more chili, which is even more satisfying than making spaghetti dinner.

This could be how tamales were born. They are a taco variant of the polenta casserole.

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