# Spaghetti sauce: Would this work?

**URL:** <https://boards.straightdope.com/t/spaghetti-sauce-would-this-work/978002>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [January 10, 2023, 11:40pm UTC](https://boards.straightdope.com/t/spaghetti-sauce-would-this-work/978002 "2023-01-10T23:40:03Z")\
**Posts on this page:** 1\
**Page:** 8

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**Author:** ![Pleonast](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pleonast/32/1183_2.png) [@Pleonast](https://boards.straightdope.com/u/Pleonast)\
**Post date:** [January 18, 2023, 4:52pm UTC](https://boards.straightdope.com/t/spaghetti-sauce-would-this-work/978002/141 "2023-01-18T16:52:43Z")

</div>

> [@Dr\_Paprika](#):
>
> But Bolognaise (see my first post) is far better than meatballs IMHO.

I agree.

We had some ground sausage leftover from making pizzas. A quarter pound at most. Threw that in the next time I made pasta sauce, and it added a nice meatiness, even if it wasn’t much.

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