It was either alphabets with butter or the classic Italo-american a spaghetti with meat sauce. My mom made both as we were growing up. Not necessarily authentically Italian, but solidly good. I still get a hankering for alphabets every now and then.
It was either spaghetti, lasagna, or macaroni and cheese. All homemade. Is there a reason you linked the pasta on the walmart site instead of the one you used in your video?
Eva missed an important clue about Spaghetti-Os -- the lid has a pull-tab. That's proof it's meant to be eaten when you don't have a can opener because your house burned down and the entire neighborhood, even the entire city, is a wreck because of an asteroid strike or the zombie apocalypse, and the only thing that has survived the carnage is that can of Spaghetti-Os. The pull-tab is life. And if you still can't bring yourself to eat it, you can always feed it to the neighbor's dog, then eat that.
I live in France, we don't have the Chef Boyardee brand, but we do have canned pasta that tastes like it, lol, and yes, it's a pull tab, and yes we have some in our emergency pantry, hahahah
And.. if you don't have the benefit of an eating utensil, then you can use your two fingers to scoop the goo out of the can like the way Mad Max demonstrates the way to extract Dinky Di dog food
"Uh-Oh Spaghetti O's!" was indeed from a television commercial and not a Harper's father-ism. Even as a child, that commercial along with the jingle and cute little girl singing "Rice-a-Roni the San Francisco Treat." was so insufferably cutesy that it made your skin crawl!
Chef Boiardi (original spelling) was a REAL Italian chef. He was instrumental in bringing Italian food to an American audience. Before him, most Americans DID NOT eat Italian food of any kind. He did have to change recipes to fit American tastes (and later for kids) but as Americans grew up, they developed a more mature taste for Italian food - which is why it is so popular today. Great episode on the History Channel show "The Food That Built America" Season 3, Episode 12
I agree that Boiardi was a fabulous human being and did a lot for America during times of strife, and I love telling that history. That being said, spaghettios was actually made by Donald Goerke sometime in the 60s to compete with the Chef Boyardee brand.
When I was kid in grade school, my buddy and I used to walk home for lunch. When we'd go to my house, my Italian mother fed us real spaghetti or other home cooked goodies. When we'd go to his house it was Spaghetti-Os or Ravioli-Os. We went to my house as frequently as we possible.
My mom made spaghetti a lot so I never had the canned stuff. It may have been an American version and not a proper one but better than the canned crap.
I would have wanted to be his friend too. I remember my childhood friend who was polish and the sleepovers were absolutely amazing. Lots of food for us and vodka for the adults
I grew up in Cleveland, Ohio, home of Hector Boiardee, better known as Chef Boyardee. The first pasta I had was a boxed spaghetti dinner. It included dried pasta, a can of meat sauce, and a small package of Parmesan cheese. My siblings and I often had it for lunch. We did sometimes have canned pasta, also from Chef Boyardee, but even at that very young age we preferred the freshly cooked dry pasta.
My grandmother knew Hector! Her husband (who was Italian) was from Cleveland. They moved back to Pennsylvania (where Granny was from), and their little farm there was a tomato supplier to Hector, who had also moved to PA. Granny was always proud that their tomatoes had supported the WW2 war effort. (As I understand it, Boiardi was a supplier to the military during the war.)
@@singing3495 My aunt would always let us girls make them when we stayed on the week-ends. She'd fry some sausage, and someone would open the mushroom can, and someone separated the pepperoni, and someone would grate cheese and chop onions and peppers, and my one cousin loved Pineapple. We'd make 2 or 3 depending how big the crowd was. Put your p.j.s on, make a black cow or root beer float, grab a piece of pizza and start watching the Saturday Night Spooky movie, only to be asleep by midnight...lol.
OMG!!!! "Uh oh, spaghettio's!!!" We said that too!! I'm a 60's kid!!!!!! You just took me back! I used to LOVE them!!! Today, just looking at them grosses me out. I'm with Eva! hahahahaha
Post-war they had so many weird things canned… Canned bread, canned whole chicken, etc… 😳 And at some point people would had eaten anything, if they did not have to cook it and could just pop it in a microwave… 🤦♀️ So “modern” 😂
It grosses you out now because it's made for toddlers. After you've outgrown SpaghettiOs you would graduate to Chef Boyardee. Then onto real Italian food. 😊 🍝 🍕 😋
@@tangoangel2782 We didn't get microwaves until the 70s/80s. I finally got one in 1982. Just a sauce pan on low with a lid on for ten minutes while you buttered your bread and maybe made a little salad, stirring occasionally.. I no longer have a microwave. I haven't had one in over 5 years I don't miss it. LOL.
Not in my house. My parents were first generation Americans from Sicilian immigrants. My mother made homemade tomato sauce and pasta every week including dozens and dozens of other Italian dishes. We had “The Right Stuff” No brag, just fact. But, my Irish friend’s mother made spaghetti with Campbell’s soup. My mother didn’t have to twist his arm to eat spaghetti for dinner with us. By the way, the expression was from the commercial. I m 74 and remember it well.
It's unfortunate Pasta Grammer calls corporate "food" American food because depending on where you are in this massive country, the quality of Itaian food varies drastically. I'm third gen Calabrese from NY, and nobody I know ate corporate Italian food. The US is a country bigger than Western Europe; it's regional. You're not going to find as many Italian-Americans in Utah as you do NY, NJ, CT, RI etc. We have pretty good food in the tri-state area.. but Italy certainly does Italian food better; no doubt about it. Pizza is debatable though...I live in New Haven CT, a city with a large neapolitan immigrant population dating back a century, and the pizza is pretty great...
@@Viva_la_natura I know Pepes very well. The pizza in Naples Italy and Rome cannot be beaten by any measure. Go there and find out for yourself. Enjoy.
@@Marrio49 I’m actually a pizza guy…I make Pizza in teglia, Neapolitan etc. high hydration, low hydraton Sourdough, biga, poolish…I have a batch of 63% hydration dough proofing in my fridge for Sunday evening pizza, which I make in an outdoor pizza oven on a biscotto stone. I know pizza...Pepe’s, at one ancient point in history, was very good, but it’s by no means the best in CT, or the tri-state area. It’s interesting how you assumed that I have never tried authentic Italian pizza. American pizza, in NY, NY and CT is phenomenal pizza; it’s just a different style. To make the claim that Roman or Neapolitan pizza is superior is bold. Both Italian and Italian American pizza have undergone a bit of a renaissance, and both have improved. Take Bonci in Rome or Franco Pepe for Neapolitan or Chris Bianco who does an artisanal style blending both American and Neapolitan. I’ve got to tell you..this “either or” thing is just getting to be a little much.
Harper, you are one very lucky man!! This version of Eva’s Spaghetti-Os is a beautiful dish, all I can say is perhaps a toddler wouldn’t know any better. But, we all do! Eva, you are a very good sport.
Never in my childhood had we ever been fed canned pasta. My parents were first generation American. I never knew about canned pasta or sauce. Everything was fresh. Later my children's first pasta was pasta, NOT canned pasta. Home made sauce and pasta. "Ut oh Spaghetti-Os" was a slogan in a commercial. I must try this recipe with my family. Thanks so much for sharing. Ciao.
I'm with you, Eva, never liked the canned stuff :) Although my mom never had any notion about what "al dente" meant, she did make some nice meatballs with sauce. Once I got old enough and she was working, she would have a recipe card on the counter, all the ingredients were in the kitchen, and I got to make dinner. I was in my "exact" stage of learning cooking. If it called for 2 T of olive oil, I measured it down to the exact drop. I later learned that approximations are fine in that sort of cooking; it's only in baking that exactness plays a part.
My mom never bought Spaghetti Os, but my grandma would get them for me when I stayed weekends with her. There was an old commercial for Chef Boy-R-Dee that was filmed in Italy that made Italy and canned pasta look so romantic. At the end of the commercial, a young boy who grew up to become "Chef Boyardee" lifts his fist into the air and cries, "Some-a day, cheeldren eberywhere will tanka me!"
the bay leaf they are using is indian bay, which comes from a tree closely related to cinnamon, and has a pretty different flavor from european bay leaf, aka bay laurel. indian bay leaf is super large while the leaves of bay laurel are usually small enough to fit in those little containers. in the US, often the "bay leaf" that is sold fresh, or is sold as large leaves in a big bag, come from indian bay or california bay, which both impart different flavor than the bay laurel, which is what is usually called for in most EU and US recipes. if you are shopping at most any average US grocery store, the best way to ensure youre getting actual bay laurel leaf is to buy the dried leaf in those little spice containers. maybe you want to choose a higher quality brand than mccormick, but thats what you want to look for. in the US, fresh bay leaf is usually california bay, and you can identify indian bay because the leaf is huge and has 3 central veins running thru the leaf vertically, while bay laurel only has one central vein.
@@d1943iWhere I grew up in California, a local facility for horse and cow events had a row of laurel trees planted down one side. The smell was amazing, and we always had a little branch hanging on the door of the kitchen that my mom would pick leaves off of to cook.
@@d1943i Yeah they are hard to find too when you want them for Indian cooking :( I guess that tasted a little like Moussaka? I put cinnamon in mine at least, plus the nutmeg, aubergine.
Here in Palermo it’s just a tiny bit different and we usually call it “pasta al forno”, or “pasta ‘cu furnu” as many like to call it. Usually it’s not layered, eggplants and eggs are common, but not always used, and the cheese is mixed with the pasta. But basically very, very similar.
Ye but it’s not timballo, this is timballo with fried aubergines covering the ground. In my house usually we make it also with “ciambellone” tray Like a big donut baked pasta covered by fried eggplants ✊🏻✊🏻
First time viewer. In the beginning it was obvious your wife was not happy even a little bit. But after your spaghetti o history lesson and she started mentioning true Italian dishes she literally lit up with the most beautiful smile. She's a true treasure of a wife. Listen to her when it comes to food. This woman is an expert.
I was little in the early days of Spaghetti-O’s, but our Mom wouldn’t buy any processed foods (before that was cool), except for bread. She grew up on a farm in Vermont during the Depression. So of course I was excited to have them at other kids’ houses and even then I thought they were horrible yet somehow strangely irresistible. Just like box Mac &cheese. Eva’s spaghetti-O’s look AMAZING. I have everything in the house to make them (yes even the same brand of O pasta) except the eggplant. Contemplating a grocery store run now 😊
Infatti è quello che ho detto anch’io in un commento. 😀 0:12 È forte osservare Eva mentre Harper racconta cose sue, abitudini americane e cose del genere, e vedere certe espressioni e certe facce che fa. Un po’ come a dire….. ma quante ne combinano sti americani ?! 😀
That is by far the best pronunciation of Spaghettio’s I’ve ever heard. I think I need a cute, little, Italian woman in my life now. 😄👍 Ok, I’ve heard Italian people speak my whole life. I could listen to her all day, It doesn’t matter what the subject is. She has perfected it. 😄🇮🇹 I know this may sound a little weird, but I can picture listening to her when she 80 years old and she will sound great. I guess it’s the traditional, Sicilian, old world, Italian grandmother style of accent that’s getting to me. Ha Ha! If I was a content creator, I would hire her just for voice work! 😁 Seriously, she’s got a great voice.
When my mom was very sick, she would ask for a can of spaghetti o's, cooked on the stove (she insisted that it was not the same in the microwave) with bread & butter sometimes. It was a comfort food
Indeed it is best heated in a stainless steel pan atop the stove! I'm with your mom! They have changed the original recipe though. It's just not the same as it was when it was Franco American.
I'm 47 years old and I STILL love Spaghetti Os!! Also, I remember when I was 5 years old, I was eating a meatball in a can of Spaghetti Os and meatballs, when my first tooth came out! My grandmother laughed at me bc I was crying about it. LOL
When Harper first met Eva in Italy, he said: “Love is the emblem of eternity; it confounds all notion of time; effaces all memory of a beginning, all fear of an end.” as he showed the baby pic eating SpaghettiOs......the storied romance began....Pro-tip 😎🤣🤣
I used to love spaghettiOs as a kid. That was 50 years ago. Unfortunately, it is not nearly as good today as it used to be. virtually NO cheese flavor. Sauce is watery and the added sugar makes it too sweet. And the taste of the can is overpowering. Poor Eva!
I can never figure out if our palates evolved enormously, or if the quality of packaged foods have deteriorated tremendously. Last winter just for nostalgia’s sake I made a can of Campbell Tomato soup, which was a much loved staple of my childhood and I was able to gag down a single spoonful before pouring it in the sink. Even as a kid Spaghetti-Os would have been untouchable even if I could have persuaded my mother to buy them, which never would have happened.
I honestly find it very hard to believe that that stuff, fifty years ago, was anything good. There can be no pasta bought ready-made in jars that can be called "good." Probably fifty years ago, those who knew no better than that kind of stuff in jars evidently found it something "good." Once one has begun to ruin one's palate with certain stuff, those things begin to have a "good taste." Just simply see the reaction of the two in this video. Harper talks about it almost as a “specialty”. Eva, on the other hand, used to other flavors, genuine flavors, is completely disgusted.
@@aris1956 You are most likely correct. When I say "good" I mean it tasted delicious to me but surely it wasn't really good in the true sense of the word.
just FYI - you guys have a "weird" bay leaf. that is indian bay leaf, aka Cinnamomum tamala, while the bay leaf used in most of EU and the US is bay laurel, aka Laurus nobilis. the indian bay leaf has a more cinnamon like flavor(which makes sense as it is in the same genus as cinnamon), while the bay laurel has more pine/lemon notes. in the US, indian bay leaf and california bay laurel(Umbellularia californica) are often sold simply as "bay leaf" with no indication it comes from a different species of tree or has a different flavor than bay laurel/Laurus nobilis. bay laurel has the superior flavor, and is the species of bay that is virtually always what is called for in any EU or american recipe. PASTA GRAMMAR INAUTHENTIC CONFIRMED :-P
@@sevenandthelittlestmew i just mean "weird bay leaf" as a category that includes all the other types of bay besides bay laurel, like indian bay, west indian bay, california bay, mexican bay, etc. in the US, these leaves are sometimes sold as simply "bay leaf" with no indication its actually a different type of bay. this is especially common with fresh bay leaves in the US, which are almost always california bay. most EU and US recipes, and especially italian recipies, are referring to bay laurel when they say "bay leaves"(bay laurel is native to italy and has been part of their cooking since at least the times of ancient greece). because sometimes these other types of bay are sold only as "bay leaf", often people will buy them not realizing it is a different spice than their recipe actually calls for, which is why i lump them all into the made up category "weird bay leaves", not because they taste weird, but because they are a group of plants that are often mistaken for bay laurel/laurus nobilis, at least in the US, due to improper marketing.
Sorry I can't say I thought the O's were all that. 😕 I wouldn't have appreciated your version as a kid, now I look at your version and I really want to have some!! You Eva are an artist. Harper your parents did you a serious solid when they brought her into your life. You seriously owe them big time.
Spaghetti-Os first came onto the market during my childhood in the 1960s -- and yes, the TV commercials back then did use the slogan "uh oh, Spaghetti-Os!" . They were an enjoyable novelty for me at the time... but, take comfort, I did soon outgrow them!
Spaghetti-Os are older than the 1960s. I ate them as a child in the mid to late 1950s, depressingly with some regularity. I concur, the slogan is from a TV commercial. I can still hear it in my mind. I'm going to be humming the damn tune all day long today. Damn!
@@wgiraud9376 Spaghetti O's debuted on the market in 1965. (Campbell's own website states October 18, 1965.) Perhaps you're thinking of Chef Boyardee, which goes back to the late 20s.
Growing up in Germany long before Harper and Eva were born, the only spaghetti we ate was in a box that contained dry spaghetti, a pouch of tomato gravy and a pouch of parmesan. You just had to cook the spaghetti, heat up the sauce and top with the cheese. We loved that! Raising 4 Kids in the US, I can'ts say that they never tried spaghetti-Os but it wasn't often (they smell strange). I cooked my own spaghetti, they way that I thought it should taste.
It seems like a version of the Chef Boyardee box spaghetti mix made its way around Europe (surely after WWII and the tastes of American GIs took hold).
@@user-dh6bj2me5pEnglish isn’t this person’s native language. Maybe you should take that into consideration before spewing your disrespectful insults and making a fool of yourself.
La cosa più divertente è vedere le espressioni del viso di Eva quando Harper parla di cucina: un misto di amore (per l'uomo) e di odio (per le cose che dice)😂😂
Thank you so much for sharing all your culinary/ cultural/ regional knowledge and the humor is so incredibly delightful. I wish I could watch your videos more often but I'm cooking with them, Unfortunately ingredients can be difficult to find and/or a bit pricy. I hope it's okay my saying, but you took me back to Naples with several dishes. Thank you so much.
I left three otherwise nice girls who couldn't make the Blue Box by the instructions... they added hot dogs, broccoli, and chicken, because THEY liked it that way, didn't care about how I liked it. I married a girl who never even saw Blue Box. No problems on that front.
Loved SpaghettiOs as a kid, and at 54, I still eat it occasionally. In fact I've recently tried their new SpaghettiOs with Frank's "Red Hot" product, it was fantastic! While your Sicilian take on SpagettiOs looks amazing when I was a picky eater as a child, you would have lost younger me with the peas and eggplant. 😂
Hey guys, Spaghetti-O's are not Italian. They were developed by the Franco-American Company as a ration for GIs during the World Wars. Yes there was a Chef Biardi (Boy-Ar-Dee) who developed the first spaghetti kit sold on the commercial market.
Aussie here. I love Italian food but didn’t grow up eating it. I developed my taste for Italian food as an adult. Our household lived on traditional foods like meat and three veg. My parents didn’t know how to cook pasta from scratch. Their idea of a homemade pizza used tomato sauce (like ketchup) instead of pizza sauce and processed cheddar cheese instead of mozzarella. We only tasted garlic salt used to season the meat on the BBQ. And the only spaghetti we ate on a regular basis was canned spaghetti (like spaghetti-o’s without the ring shapes. It was also tasteless and mushy, usually served on toast or crumpets, sometimes as a filling in toasted sandwiches. My tastes and cooking have seriously improved with Italian and Asian recipes being among my favourites, and I make a delicious lasagna. When I first learned how to make it, I never went back to buying the ready made stuff from supermarkets. I do, however, keep a couple of cans of spaghetti in the pantry for my prepping supplies. I would definitely choose the Italian “spaghetti-o’s” over your American canned mush anyday.
I think this was my favorite video so far!!! I had to laugh and could really sympathize with her at the end. Never gonna eat it-I hated spaghetti-os!! Her version-I could eat every day!! I might just order some and make this!! Fabulous!!
Timballi Anelletti is great! I made THESE spaghettios and also used them with pesto! Excellent choice for children and elders! Going to prepare like Eva now! Thank you! We'll continue to use peccorino! 😂
I ate spaghettios (with meatballs) and chef boyardee raviolis as a kid and I’m 50 years old and still eat them occasionally. It’s not about being the best or most traditional in a class of food. Sometimes it’s just about enjoying something you enjoyed as a kid and having a comfort food.
I don't know about everyone else, but I'm from an Italian family and I ate a lot of canned pasta growing up. If my family was around to cook it was another story, but I was home alone a lot when I was little and it was just easy for the family to stock up on canned food and tell me to eat what I wanted. It's not something parents make for their kids, its something kids make for themselves because it doesn't use any fire or knives.
I love Spaghetti-Os! I’m 46 and I still eat them for lunches while at work. But I have to have the meatballs in mine. In fact I had them yesterday for lunch. 😂
New Zealander here: no spaghetti-os here, none, and no pasta anneli Siciliano either, which is a shame because that ragu-eggplant-peas-peas-and-hard boiled-eggs thing looks great and different varieties of short pasta are always fun. As far as insults to Italian cuisine go, we do have a couple: first, canned spaghetti in tomato sauce, which I imagine are like free-form spaghetti-os, too sweet and nutritionally empty. In the supermarket canned spaghetti is shelved next to canned English-style baked beans, which we’re quite fond of and at least contain some fibre. The other atrocity we mock Italian food with is pizza baked at home in small kitchen ovens, topped with cheddar cheese, bacon or ham, and _canned spaghetti_ . I apologise for mentioning this nightmare, and I’m ashamed to confess that Kiwis ever dreamed it up.
That look of sympathy from Eva means a lot to me. I never liked Spaghetti-O's even as a kid and once I was old enough learned how to make pasta properly.
My kids loved spaghetti Os! Loved them! And when you have 4 kids running around like me, you’re grateful for that quick lunch 😂 wanna be fancy? Add a grilled cheese lol
I stand with you Harper. It's funny watching your bride fight the Spaghetti-O's so fiercely. However, I didn't know about that Sicilian Ragu dish and that's why I enjoy watching you guys. You always bring something new to the table so to spaek.
You have inspired me to make this for a Sunday family dinner. My 3 daughters, all in their 50"s now, would NEVER eat that crap in a can, nor would I ever considered giving it to them. I loved them too much to do that to them.
Hello Eva and Harper. The kid with the red sauce facial hehehee what a foto!!! Spaghetti-Os were marketed as a LESS messy way to eat spaghetti. but Creative kids Like Piccolo Harper didn't get the memo. Love your content guys. I love the Eggplant timbale. I will surely give it a try one of these days. Hugs from Oaxaca Jim
No matter how much my brother and I begged (from watching TV ads), our 'mean' mother steadfastly refused to buy Spaghetti-Os or anything made by Chef Boyardee. Many years later I bought a can in a fit of nostalgia. Eva's reaction was hilariously similar to mine. Thanks Mom!
my mom has a great story about these things. my grandparents are from palermo and my mom grew up eating traditional food from that region, in this her home. she begged my nonna to buy these for her and my nonna said " you arent gunna like it" but then she gave in. my mom came home and she warmed it up and took one bite. she hated it. my nonna forced her to eat every bite.
I always bought the ones with the little meatballs. lol They were so good as a midnight snack.. Even as I have gotten much older, it is fun to pick up a can to relive the old memories.
We have tinned spaghetti in the UK. When I was growing up in the 70s we were quite poor. Dried pasta was actually kind of expensive and hard to find. Sometimes we would have tinned spaghetti as a cheap quick food as part of a meal. But my mother would get dried past once in a while and we would have it with butter salt and black pepper. The two things looked and tasted so different that I didn't connect the two. What you have there we would call spaghetti hoops and we didn't eat them. The UK version just has tomato sauce and it's not as runny.
Guys thank you so much for letting the world know about "Anelletti al forno" !! Such an iconic dish from my hometown Palermo.. It's also funny how in Palermo they're actually called "Pasta col forno" that literally means "Pasta WITH the oven", which obviously makes no sense.. Everyone in Palermo loves this dish, to the extent of carrying and eating it on the beach when it's 140 F ..
Ava is absolutely right. Her pasta is a work of culinary art. If there was a museum of culinary masterpieces, this would be there. It has all the best ingredients found in the best Italian kitchens. So sorry, Chef Boiardi.
In Australia we just have tinned spaghetti and we love to have it on toast with cheese or in a toastie :). As an eggplant nut and lover of moussaka I am already in love with this recipe!
British folks eat it too, as "Hoops on Toast." I was introduced to this in high school as my best friend's Dad was British. Believe it or not, it was great for breakfast with scrambled eggs. I still love the Anellini pasta shape, but I make it from scratch now.
I was in Tuscany last month, my first time in Italy, and gods the food is amazing. (Lucca, Pisa, and Tuscany specifically) Visiting Southern Italy (and Northern Italy) is on my bucket list.
Only you guys will appreciate the humor in this! After watching this episode (part of my journey!) I went into work on Monday open the employee pantry and it was loaded with BOY R D! I'm with Eva! Being Italian I have no idea what that can stuff is however definitely not from our roots!!! 😂😂😂and
My routine in high school upon coming home in the afternoon, for quite some time, was to open a can of Spaghettios, plop them into a pot, heat them to near boiling, pour them into a bowl, grind a bunch of black pepper, and scarf them down. When really hot, they're palatable. When cooled, they are about as good as McDonald's milkshake that's gotten warm. The timballo con annelletti looks delicious--I'll try it.
My first introduction of pasta is from the real thing as a toddler,even though we ate those as well. My family is Italian and Sicilian, and Greek. So we had plenty of the real thing all the time . Maybe ravioli was my real first pasta . 3:51 4:18
If I'd been lost in the woods for several days and I'm starving, and then I come across a cabin and the only thing in the pantry is canned spaghetti, then I'll eat it. But I would curse the cruel fate that had led me to eat the one thing I'd sworn to never eat again.
"I don't have to fry anything. I understand but you're going to kill me." I agree with that statement, when you look at the listed and also find the unlisted ingredients on the SpaghettiOs can. But the authentic version is so awesome looking! But also probably more work than 98% of Americans want to do.
I probably are spaghetti cooked in tomato sauce, homemade, by my maternal grandma in El Salvador. She raised me from birth to 6½ yrs old. From there my adoptive family were Italian-German but they were mostly Italian cooks.
Sydney, Australia. I haven't seen Spaghetti O's for a long time. I even remember a similar ad on TV. They are probably still around under a different name. Used to eat them as a kid too. (Late 1960's & 70's). I thought the Maltese added peas to everything (including Pizza) but those pesky Sicilians took this culinary idea. For baked macaroni, the Maltese add eggs to the ragu so it stays in shape after baking and cutting. Could have used that. You would have needed 2-3 eggs for that mix. as with anything ragu...even better the next day. I'm going to try the eggplant cladding next time. Thanks for the idea and video.
Our mother cooked spaghetti sauce with flour butter, ketchup, tomato paste and onions. For us kids, the spaghetti were of course cut in half before cooking😁 We're not Italian, so we were allowed to do that 😉. Thirty years later, I found a nacho dip that tasted like the spaghetti sauce of my youth.
Yay! Something with Anellini ring pasta! The pasta rings are bigger than I imagined. Also, the only brand of SpaghettiOs I like was Franco American SpaghettiOs with just Tomato Sauce (no cheese). I hated the little garbage meatballs and the crappy sliced franks. My brothers were more than happy to let me pick them out and pass it on to them.
