Spaghetti a la Vigliacca

[Too Tall]

I was going to ask "hero or zero" as if we really wondered.

I'm making this for the weekend. This thread is my dirty secret.

[echelon_john]

I'm really psyched about how many of you folks have made & enjoyed this!!! Keep on keepin' on!

[UnfilteredDregs]

I'm really psyched about how many of you folks have made & enjoyed this!!! Keep on keepin' on!

I'm going to do it with a pancetta next...and possibly mussels!

[echelon_john]

GREAT with mussels.

Sometimes I'll add capers and olives and serve it with breaded, pan-fried chicken breasts or thighs. So good!

[zetroc]

Is there a Vsalon process of canonization yet? John deserves recognition for this one. Maybe "Food Pope" would be a good title.

[Too Tall]

he deserves that for sure.
Anyone feeling creative?
Here are samples to follow:
MRCONGENIALITY.png

.png or .jpg works

Is there a Vsalon process of canonization yet? John deserves recognition for this one. Maybe "Food Pope" would be a good title.

[clotpoll]

Made it tonight for the first time over home made/hand made pici pasta and added some fresh sautéed bay scallops.

Wow, just WOW!

Thank you so much for sharing this recipe.

[Nierman]

Making this again tonight with a side of grilled chicken spiedini. You're dead to me, Turkey.

Newly remodeled bathroom for when our friends crap their pants with excitement because it's so damn good.

Cheers

[crumpton]

bump just because.

[jdp211]

Still my go-to "impress a date" meal. Counter intuitive, I know, but when everyone stinks of garlic, no one does.

[gt6267a]

Sending out a thank you to Echelon_John for sharing a great recipe.

We made this again over the weekend with great results. As stated in another thread, we’ve taken to making double or triple batches and combing with an Ina Garten’s meatball recipe. After getting the overnight effect, we freeze 6-8 balls in sauce for incredible planned overs. We’ve literally gone freezer to table in 10-15mins over pasta from the pantry. Fast, easy, and delicious.

Since trying the recipe, I’ve wondered, “Why not use red wine?” as many recipes call for red instead of this recipe’s white. Over the weekend, we finally tried the red. The result was a nice sauce. It was darker in color and heavier tasting. The white helps lighten the sauce color and the taste is more refreshing. Nothing was wrong with the red wine sauce, but we prefer the sauce with white wine. Thought I would share the results of the experiment.

[gt6267a]

Glad folks are enjoying this! I'll get around to documenting how the Nonnas I've met make basic meat sauce at some point. Some surprising ingredients and technique there.

Did this happen? Could it? If there is anything I like more than great tomato sauce, its bolognese. Talk about a weekend cookfest for planned overs ...

[summilux]

Since trying the recipe, I’ve wondered, “Why not use red wine?” as many recipes call for red instead of this recipe’s white. Over the weekend, we finally tried the red. The result was a nice sauce. It was darker in color and heavier tasting. The white helps lighten the sauce color and the taste is more refreshing. Nothing was wrong with the red wine sauce, but we prefer the sauce with white wine. Thought I would share the results of the experiment.

I've also tried red wine with similar results but if I'm adding meat to the sauce (ground beef or sausage chunks) I prefer red.

[rydesteel]

Making this tomorrow night for dinner with our daughter Jessica, she's vegan and this works for all of us.

[ABiCi]

Making this tomorrow night for dinner with our daughter Jessica, she's vegan and this works for all of us.

Another vegan here, making it tonight again, been making it since... 2012! I will never get sick of this sauce.

[echelon_john]

Love hearing that you guys are enjoying this. Makes my day!

I'll commit to getting the meat sauce recipe written up in the next week or so. Will post in its own thread! : )

[mbrtool]

John,

Thanks for this...luckily we've enjoyed a lot of great pasta sauces and your recipe ranks right up there. My wife made the sauce so I take no credit.

Ray

[iansir]

John,
This is delicious but we need the meat sauce!!!
Thanks in advance :)

[Pinned]

I just made this, my first time making a red sauce. It came out great - thank you for posting this up! I added a little bit of spinach to mine, nothing wild. I'm sure this will be great as leftovers as well.

[Chris Chesebro]

I made this for the first time last week. Photos disappeared on me, sadly.

Thanks for sharing the recipe. Delicious!