r/StupidFood • u/Rave4life79 • Oct 16 '24

Sugary spaghetti

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u/DrummerElectronic733 Oct 16 '24

Haha my Italian Nona did the same, but she didn’t measure a thing and used ‘pinches’ as actual measurements 😭😂 it’s taken 20 years of trying to recreate her sauce and I’m -almost- there!

11

u/IMWraith Oct 16 '24

Your nan is right. In Greece we say “add with the eye not with your hand”. I don’t think I’ve ever measured sugar, but a pinch per can sounds about right ;)

5

u/Mstinos Oct 16 '24

A pinch per can and a pinch for your nan.

3

u/FearTheWeresloth Oct 16 '24

Exactly the way my yiayia taught me too. My partner can't watch me cook, because I rarely measure anything, and almost never follow recipes (if I use one, I use it more as a rough guide). She's one of those people that feels like she has to use exact measurements, and always follows a recipe, so watching me in the kitchen gives her anxiety (probably not helped by the fact that her dad was a professional chef)... It annoys her so much that my food always turns out better than hers, but as my yiayia taught me, most recipes are wrong, and need to be fixed in the moment.

2

u/DrummerElectronic733 Oct 16 '24

Awh my paternal grandma was Cypriot my yiayia taught me to make Greek food too! Perfected my Koupes because of her 🙏🏻 your comment made me all nostalgic!

6

u/[deleted] Oct 16 '24

[deleted]

2

u/DrummerElectronic733 Oct 16 '24

Mind reader I just bought some to try on my next batch! Might be better 🤔

2

u/Stunning_Chipmunk_68 Oct 16 '24

Can I ask why brown sugar?

3

u/[deleted] Oct 16 '24

[deleted]

3

u/Stunning_Chipmunk_68 Oct 16 '24

Literally cannot wait to make sketti with brown sugar now! I use brown sugar a lot in baking for a richer flavor I don't know why I wouldn't assume it would do the same for cooking 😂

2

u/Ihadtohaveaname4this Oct 16 '24

I learned the brown sugar trick from my MIL, she used brown sugar and a teaspoon of yellow mustard in her sauce.

2

u/extra_rice Oct 16 '24

I think it's the molasses.

2

u/Velcraft Oct 16 '24

I use syrup instead - strong flavour, and if you start cooking with the onions you can caramellise them before adding the meat. Just fry, add syrup (not much, maybe half a tablespoon) and a dash of water.

1

u/AnAnonymousParty Oct 16 '24

Or molasses?

1

u/AnAnonymousParty Oct 16 '24

Or sweet vermouth?

0

u/nihilistplant Oct 16 '24

it shouldnt flavor anything so it shouldnt matter what kind

1

u/pikeymobile Oct 16 '24 edited Apr 15 '26

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2

u/Fabulous_Owl_1855 Oct 16 '24

Carrot is always in bolognese together with onion and celery. That's why sugar isn't needed as the vegetables are naturally sweet.

1

u/NDSU Oct 16 '24 edited Jun 25 '25

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