Can someone please help with this spaghetti recipe?!
Can someone please help with this spaghetti recipe?
I wanted to know how to make this if I wanted to use 2 pounds of hamburger and about 12-14 oz of spaghetii. Should I double the ingrediants or what?
6 ounces uncooked spaghetti
1 pound ground chuck
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded Cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1-1/4 cups ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese
Cook spaghetti; drain and set aside.
Preheat oven to 350 degrees. Cook ground chuck and onions in a large skillet, stirring until meat browns and crumbles; drain well.
Stir the salt, pepper, chili powder, 1/4 cup of the shredded Cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.
Spoon mixture into a baking dish. Top spaghetti with remaining 1/2 cup shredded Cheddar and the shredded mozzarella.
4 weeks ago
It's actually K&W's baked spaghetti recipe. I love their spaghetti...I found the recipe online so I thought I'd make it at home. It didn't sound like enough to feed a whole family (with maybe some leftovers).
Answers:
4 weeks ago
It's actually K&W's baked spaghetti recipe. I love their spaghetti...I found the recipe online so I thought I'd make it at home. It didn't sound like enough to feed a whole family (with maybe some leftovers).
for any recipe to work, first check how many people will be at dinner. then read the recipe over and double check if there are small details regarding how many could consume said recipe fixed amount. if there isn't any, for a pound of ground chuck, it may cover at least 3-4 people only. (sometimes it depends on the appetite too). if your family is bigger than that, then by all means, add just a tad bit more of each ingredient by 1/4 to half.
Source(s):
personal experience
yep..you will want to double the recipe..
yeah, double them, if you double some ingrediants double all of them
I would imagine you would want to double the seasonings/spices so it is nice and flavorful.
I must admit though that's and interesting receipe. I'm used to traditional Italian red sauce. That's almost like a barbeque sauce receipe. Interesting. Good Luck with it!
Yes, just double. However, I'd be careful with that chili powder, unless you like it spicy. For my guests, I would use less and taste it, rather than putting it all in at once the first time you make it. Also note that often the number of serving given for the amount of pasta is very skimpy, especially if you are cooking for hungry men.
Your spaghetti should NOT be cooked before and set aside, unless you coat with oil, it will clump together. Better to cook the spaghetti after the sauce is done, then add.
Good luck
just double the ingredients....
revised edition
Can someone please help with this spaghetti recipe?
I wanted to know how to make this if I wanted to use 2 pounds of hamburger and about 12-14 oz of spaghetti. Should I double the ingredients or what?
1pack ounces uncooked spaghetti
1 pound ground chuck
2 cup chopped garlic
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
3/4 cup shredded Cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1-1/4 cups ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese
Cook spaghetti; drain and set . set stove to medium heat Cook ground chuck and garlic in a large skillet, stirring until meat browns and crumbles; drain well.
Stir the salt, pepper, chili powder, 1/4 cup of the shredded Cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.
Spoon mixture into a baking dish. Top spaghetti with remaining 1/2 cup shredded Cheddar and the shredded mozzarella.
You should double it, but don't forget to double everything and add a few minutes for frying and boiling time.
It sounds disgusting to me but that's just me. I would double all but the spices-go easy on them and then taste before adding more (meaning S&P, chili powder and mustard). I also agree not to cook spaghetti first-it will get nasty. Your sauce can simmer while you cook the pasta.
Yes, double the recipe except for the herbs and seasonings. You will still want to use them to taste. You can always add more later, but you can't take it out if there's too much:)
I make pasta quite often.... and 14 oz. is the near perfect portion for 4 people (approx 100 grams per person). BUT, I wouldn't ruin it using the recipe above and... in any case do not use spaghetti - use rigatoni (barrels) if you want to bake pasta.
I have a family of four w/ two small children, this recipe feeds us perfectly. I would seperate the beef into two individual pounds, make two batches and go from there. This way if one is enough you can freeze or refrigerate for lunch the next day. Also this will allow you a reference without changing the recipe at all.