Olive garden is grossly overrated. I make WAY BETTER spaghetti, and a lot more of it for cheaper. Brown the meat, dice and sautee the onions and diced garlic, preferably yellow onions, season all that on medium low for a while to cook out the fat, boil the spaghetti, add sauce to the meat, I like Prego if I’m feeling lazy with oregano, a little bit of garlic salt and whatever else you like, by the time you’re done screwing around with the meat sauce, drain the noodles and stick them in a casserole dish, dump the meat sauce on top, mix it a bit and cover the top with about an ounce of Gouda cheese, and bake it on low heat in the oven just long enough for the cheese to melt.
Not to toot my own horn or nothing but my spaghetti is pretty mean
Add anchovy paste to the sauce. Restaurant secret
Mmmmmmmmm, sounds great!
Gotta tell you about my wife’s sauce- I don’t know all the details, but she’ll start out with olive oil and garlic- THAT is what Heaven must smell like- in the pot, add the tomato sauce, paste, along with homemade meatballs, sausage, AND bone-in pork ribs, about a glass of Chianti thrown in for more flavor, spices….
I am going to have to pester her into making some!
FRiend, try just taking a can of diced tomatoes. You can do onion and garlic. Salt and pepper. Cool it down and just use that. I don’t like the sweetness of commercial sauces. This has a very clean flavor and the tomatoes a pleasant texture with the meat and spaghetti
I prefer to mince the garlic for such a sauce.