Spaghetti juice

That also sounds like it's worth trying. Thanks gengis!

Yes, what #9 says is well worth doing - you don't necessarily need quite as long as five minutes.

I have also heard it suggested that you should put the pasta into the sauce rather than the sauce into the pasta. Any views on this? I'm not sure what the rationale is.

I cook my sauce down till it's very thick (with the lid off). Also add pasta back into the sauce.

I think maybe I'll try putting the spaghetti in the oven for a bit and then adding it to the sauce. Best of both worlds. I'm not planning on making sauce for a few weeks (I only make it on occasion and my husband is going out of town soon) but I will try to let everyone know how it goes when I try it.

I wasn't sure that I would get any good info out of this thread. I am pleasantly surprised.

Thank you guys!

barneyuk it just hit me of course add the pasta to the sauce as the sauce is cooking in its own pan- it does away with a whole transfer step so all you have to do is continue to heat the pasta/sauce for 3-5 minutes. this will vary depending on the type of pasta used as some are more retentive than others

I always cook my pasta until slightly before el dente and then add it to the sauce and let it finish there.

Makes for wonderful pasta.

I see you have gotten the same advice from others.,

#14 yeah, it is slightly simpler and makes the washing-up a bit easier (only one pan with sauce) - these are the only reasons I've ever been able to see!

Actually, I used to put the spaghetti on the plate then pour the sauce on top. It makes for a nice presentation and I don't hear any complaints about the pasta to sauce ratio, since my daughter puts her own sauce on. She used to want her sauce served separate from her pasta and poured a bit on at a time as she ate. She'll just have to get used to living with the pasta she's served. I'm sure she'll make it through.

You are over cooking the pasta. You want it Al dente and not soggy. Bolognese is best cooked the day before for at least 2 hours using a base of finely chopped carrot, celery, onion and (garlic last 2 mins) fried for ten mins low then add browned Half beef half pork mince, tomatoes, herbs, stock etc. Never add the sauce to the pasta in italian cooking but the other way around.

Also the more tomato puree you add, the thicker the sauce. The trick is to cook the sauce for as long as you can on the lowest heat until reduced to the thickness you like. 100% always better made the day before.