Spagehtti recipes???!


Question: Tell me your special recipe. i am cooking for my boyfriend and we both love spaghetti but we are tired of box spaghetti


Answers: Tell me your special recipe. i am cooking for my boyfriend and we both love spaghetti but we are tired of box spaghetti

real simple sauce recipe is the key.
Use about 12oz of whole canned tomatoes, a teaspoon of tomato paste(more if you like your sauce thicker) and garlic and onion.
First put a little olive oil in pan and get it hot then add the garlic and onion and sweat it(cooking but without adding color) then throw in your tomatoes and tomato paste. I usually use some dried oregano basil crushed red pepper and lightly toasted fennel seeds, and of course salt and pepper to taste after it has been simmering for a while, throw it in a blender and puree then adjust the seasoning as needed. try also using penne pasta instead. if you want to make your own pasta, buy some semolina flour at the local grocery store and it will have a simple recipe and method on the bag.

Some cans of stewed tomato's
some sugar
browned ground beef
finely chopped peppers, zucchini, carrots, onion and garlic
spices to taste.

I can't say exactly how much of everything, I never really look. Don't go overboard on the sugar, it helps the acidity of the tomato's.

throw it into a slow cooker for a few hours, or on your stove top, and cook your pasta 15 mins prior to dinner time. add some garlic to butter, butter your bread, brown lightly, add cheese on top, and melt, and you have dinner, healthy, and yummy!

This is for spaghetti sauce (just add your own noodles)

2 pounds ground round
2 tablespoons olive oil
1 can (14.5 ounces) stewed tomatoes, cut up
6 ounces V-8 juice
16 ounces purchased spaghetti sauce
1 envelope onion soup mix
1/3 cup grape jelly

PREPARATION:
In a large skillet, brown meat in oil until no longer pink, breaking up with a fork. Stir in the stewed tomatoes, V-8 juice, spaghetti sauce, soup mix and grape jelly. Cook, stirring frequently, for about 20 minutes, or until jelly melts and sauce is hot.
Serves 8.

Meatballs

1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese


< 4 hours
Ground Beef
Italian
High Protein
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large (I use a stock pot) pot of sauce.

Simmer for about 3 hours.

I usually take about a pound of ground turkey. You can use beef or even Italian sausage. Brown the meat and drain the grease. Return the meat to the pan and I add a can of diced tomatoes. You can use stewed tomatoes as well, just cut them up. Mince two gloves of garlic. Add a small can of chopped black olives, green olives, and mushrooms. Chop three stalks of celery and one small onion. You may need to add a bit more liquid, i'd use tomato sauce for that. Now just cook that until the celery and onion are soft.

heres a delicious Spaghetti Bolognese recipe:





1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Sometimes if I don't feel like cooking spagetti sauce from scratch I will modify the jar sauce--just add some wine, garlic, salt/pepper, thyme, basil, maybe a little sugar. Just add it while your heating it up, it will only take a few minutes. Sometimes just the wine is enough to make it taste different, and then I'll add some olive oil to it.





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