I mean, obviously SO much wrong, but the first thing that struck me was using the pasta sauce just right out of the jar. I can understand the benefits of using jarred pasta sauce (especially if you're making food for a lot of people), but straight out of the jar, no heating it - not cooking it with the meatballs? And then, yeah, obviously the whole just on the counter thing.
Spaghetti is not that hard of a dish, even for a lot of people and even if you don't consider yourself that great of a cook.
Sorry, this is just, really getting to me ...maybe because I made Spaghetti last night for dinner... I don't consider myself a super cook or anything, I can follow a recipe, Spaghetti is like one of the few things I feel I can do competently without a recipe at all. We use ground sausage (my sister prefers mild italian, I like sweet italian - but I'm the cook so I get to decide
), sauté some minced garlic in the sauce pan, then brown the sausage. Add some crushed tomatoes, tomato paste, little red wine vinegar, and seasoning (some salt/pepper and a healthy amount of italian seasoning - until it tastes right), let that all simmer/cook while the noodles start to cook (or while I start to work on the salad, whatever), Voila. Simple, easy, and good (especially with fresh grated parm on top). Not that hard to scale up either for larger amounts of people (just need a big enough pot - and the pot she cooked the noodles in looks plenty big enough, just get another one of those and *gasp* the pot can be used to serve it in too)
Just...ugh. Sorry, I rambled for a bit there
(don't want to derail this thread)
