(01-09-2015, 01:12 AM)Kage Wrote: hi my name is kage and i am a fat lady who likes cats and food.
that stuff looks tasty.
I have a question for people who may or may not make spaghetti meat sauce using stuff like the Prego sauce or whatever.
If I do not add ketchup or sugar I find that the sauce is really... well quite acidic. Are there other ways you may or may not have gotten around this?
(Also, leave spaghetti and sauce together or keep it separate?? )
Ketchuppppppppp!? Ahhh you just brought back memories of my grammas makeshift spaghetti lol.I'm not sure about how to cut down the acid, I don't make mine with a whole lot of sauce, I usually put in alot of mild cheddar, mozarella, provolone.
Maybe you are using too much sauce.
![[Image: xiaolishy.gif]](http://i180.photobucket.com/albums/x230/ladyakasharo/EMOTEZ/xiaolishy.gif)
