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I tried Chef Boyardee's spaghetti from Tasting History (programming.dev)
submitted 3 months ago by to c/cooking@lemmy.world
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It's like a simplified bolognese, but it takes less time and uses cheaper ingredients. Works well for weekdays. It was very hard to resist having a second serving

Recipe: https://www.epimel.es/recipes/chef-boyardees-spaghetti-fra-1930-tallet

Cooked spaghetti with ragú, topped with parmesan and basil leaves
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[–] 10 points 3 months ago (6 children)

my wife uses beef bullion to make ground turkey taste to me 100% like ground beef.

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  • [–] 8 points 3 months ago (5 children)

    I don't even use bullion - I take advantage of aromatics and the maillard reaction to generate natural glutamates.

    I'm also cooking for a wife who needs to keep her sodium content low, so I want to go easy on the bullion, which is always extremely salty.

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  • [–] 6 points 3 months ago (4 children)

    I realize there’s a good chance you already do something similar, but I’ve been cutting back on my own sodium intake and I like pasta. Instead of pasta sauce jars I’ve been throwing a couple cans of diced tomatoes (usually reduced salt petite diced) and a 6oz can of tomato paste into my ground meat then adding spices for flavor while it heats up. It’s really good!

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  • [–] 1 point 3 months ago

    If you have something that works for you, ignore me, but personally, I don't like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it's all turned into sauce.

    When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that's basically the same thing as diced but without the added calcium.

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