A spaghetti dinner once every few weeks was standard when I was growing up, as it was for millions across the country. I loved it, because there was always plenty for seconds.
Although my mom made fantastic Swedish meatballs, they were more for a Sunday dinner, or special occasions. Thus she made a meat sauce for our average weekday dinner which consisted of a pound of ground beef, perhaps with some chopped onions and garlic powder.
The sauce back then likely came in a can. Brown the beef and onion, pour off the fat, add the sauce and boil the spaghetti, and dinner was served. Of course my mom insisted on a side of vegetables and toasted garlic bread to go with it. Perfect kid meal in my view.
Over the decades, if I have a craving for spaghetti, I make tasty meatballs, create my own sauce and add my standard medley of superfood veggies: fresh garlic, sweet onion, red bell pepper and fresh mushrooms. I did transition to whole wheat pasta, but still admit a good quality Italian Durham Wheat Semolina pasta is vastly tastier.
So for me there are three problems with even my super spaghetti: it’s so good that I eat too much, way too many bad carbs and even grass feed beef is still too high in saturated fat and cholesterol.
If you don’t care, well fine, but you just may end up as one those 300,000 people that die prematurely each year because of the crap they eat.
So the results: Beyond Meat, a startup in El Segundo, funded by Bill Gates has a way to go. But clearly if you crave pasta and want to forgo the beef, this is about perfect, and will only get better!
