When we have spaghetti for dinner I usually serve it with a side of corn because my mom always did and it goes so well together that I thought it was a classic combo. I was ✨️shocked✨️ to hear from my husband and his offspring (with some side-eye) that this is not a thing.
Spaghetti + Corn?
Delicious combination!
Abomination 🙄
Secret Third Thing
Voting ended onSep 20, 2025
In exchange for taking my poll, you may have the spaghetti recipe that I've been using and I will never go back to a store-bought jar sauce for spaghetti (Still using because this uses stuff we usually have on hand and the flavor payoff is so worth the little bit of effort to measure out some stuff and throw it in a pot.
Faster, Better Spaghetti & Meat Sauce
Adapted from Brian Lagerstrom's recipe
▪1lb/450g 80/20 ground chuck + 8oz/2 links hot italian pork sausage (or 1.5 pounds total ground chuck for my non-pork eating folks)
▪200g or 1 med-lrg onion, medium diced
▪20g or 4 cloves garlic, minced/pressed
▪1g or 1/2tsp dried oregano
▪1g or 1/2tsp red chili flake
▪75g or 1/3c tomato paste
▪15g or 1Tbsp beef better than bouillon (I go heaping tablespoon here)
▪28oz/800g can crushed tomatoes
▪28oz/800g water (enough water to fill tomato can) + about half a cup more
▪4g or 1 tsp granulated sugar
▪10g or 3Tbsp fresh basil, chopped
▪12oz/340g dried spaghetti (broken in half)
▪50g or 1/2c grated parmesan + extra for garnish
• Heat a dutch oven or large heavy bottomed pot over medium high. Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks - i use a meat smasher for this.
• When the meat begins to brown and is well broken down, stir in the onion, garlic, and a pinch of salt, making sure to scrape up any meat fond stuck to the bottom of the pot. Cover and cook for 5 minutes.
• Now is a good time to preheat your oven to 425F/220C.
• After 5 minutes of cooking, stir in oregano, chile flake, and tomato paste and cook for a minute or so until tomato paste is well incorporated.
• Stir in bouillon paste and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 1 tsp sugar and bring to a simmer.
• Stir in basil. Add in spaghetti and gently stir and press down to submerge noodles. Simmer for about 60 seconds.
• Carefully stir noodles again to fully submerge noodles. Transfer the pot to the oven to cook, uncovered for 20-25 mins for al dente, 25-30 for softer pasta, gently stirring and submerging at 10 and 15 minutes into cooking, trying to
• Taste for doneness and seasoning and adjust if necessary. Stir in grated parm.
• Garnish with additional parm.
