What is the best way to make spaghetti?!
Answers: In your opinions (yes, I care) what type of spaghetti tastes the best, and what is the best way to make it? I'm going to have a party next Friday and I am supposed to make spaghetti. It'll be good... Mmmmm.... Floppy clown shoes! Chuck Norris! Crazy Blackberry! Aaaaahhhhhhh!
You probably want to cook it!!
(the best way to make spaghetti)
with noodleesss.
You need:
? cup olive oil
600gm lean mince
1 onion, finely chopped
4 cloves garlic, crushed
800gm peeled, chopped tomatoes
1 cup red wine
4 tbsp tomato paste
? bunch basil, chopped
? bunch oregano, chopped
? bunch thyme, chopped
1kg Spaghetti
Method:
In a heavy based saucepan heat olive oil and sauté chopped onion, garlic for approximately 3 minutes, add mince and continue to cook for a further 10 minutes.
Add red wine and reduce liquid by half, add chopped, peeled tomatoes and simmer for approximately 30 minutes.
Add chopped herbs to the sauce and simmer for a further 15 minutes, season with salt and pepper prior to serving.
JM
Handmade spaghetti.
You need to make dough and put it through a pasta machine. You can add cool flavors to the pasta, for example you could make homemade spinach pasta.
Make a nice sauce, or put some nice cheese on it and ta-da! The best pasta ever!
There are some awesome premade sauces in jars at the grocery store, any kind you may like. I really like Vodka sauce or a nice Alfredo sauce. As far as the type of spaghetti, you can go with classic spaghetti or do some crazy shaped noodles and mix a bunch of different weird pasta shapes. Good luck!!!
boil 2-3 quarts of water, add a bit of salt or tsp of olive oil, boil 12 mins drain ahhh cookes spaghetti
One time we tried just the classic spaghetti noodles and mixed in spaghetti sauce that didnt have meat,mushrooms,or olives.We cooked sausage instead of hamburger meat and put that in.Then you mix in parmesan cheese,your favorite kind of shredded cheese, and sour cream and its really good!
Don't bother with the jarred sauce. None of it tastes like it is supposed to.
To this basic marinara you can add, at any time, cooked meats or vegetables of any kind, mushrrooms, etc., whatever you like (or none). This recipe makes plenty for a crowd (5-6 pounds of uncooked pasta), and always gets positive feedback when I make a dish using it. Good luck!
Dean’s Spaghetti Sauce
2 - 28 ounce cans tomato puree
2 - 18 ounce cans tomato paste
32 ounces water (approximately, add more or less to your thickness preference)
2 tbls minced garlic
2-3 bay leaves
1 tbls dried basil
1 tbls dried parsley
1 tbls dried oregano
? tsp dried thyme
? tsp dried sage
Mix all ingredients in a 5 quart Dutch oven; bring to a boil, stirring constantly. Reduce heat, cover and simmer over very low heat several hours for flavors to meld, stirring occasionally. Do not let it boil too rapidly. Since tomato products seem to vary in sweetness, a couple teaspoons of sugar can be added if a little extra sweetness is desired.
angel hair pasta, mushrooms, onions, olives, marinara sauce and parmesian cheese!!! and a nice glass of wine.
i add to my ground beef,( while browning),onion,green pepper,garlic powder,salt,pepper,mushrooms. when mixing sauce with spaghetti,i also add diced tomato. sprinkle colby cheese and bake till golden brown,serve with garlic bread! yum..
Spaghetti Carbonara
Great to serve for company. This recipe also makes an unusual brunch offering.
INGREDIENTS
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup milk
4 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
4 tablespoons grated Parmesan cheese
DIRECTIONS
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add milk if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table