What is the secret of a delicious spaghetti?!
be careful not to overcook the pasta. an extra minute in boiling water can overcook the pasta. do what professional chefs do, plunge cooked pasta in ice cold water to stop the cooking.
it is always better to make homemade pasta, but a store bought pasta is also good.
Answers: as they say, it's in the sauce. cook the tomato paste to neutralize the sour taste - the longer you cook the paste, the more sweet it will get. use canned tomatoes instead of fresh tomatoes. canned tomatoes are redder and make good sauces than fresh tomatoes.
be careful not to overcook the pasta. an extra minute in boiling water can overcook the pasta. do what professional chefs do, plunge cooked pasta in ice cold water to stop the cooking.
it is always better to make homemade pasta, but a store bought pasta is also good.
salsa and good Italian meat and ground beef season your meat good with onions bell peppers celery mushrooms
Buy good quality pasta. bring a large pot of salted water to boil - 10 grams of salt per liter. Add pasta, bring back to the boil and turn off the heat. After 10 - 12 mins it should be al dente - not too soft. Strain and toss in a little butter or extra virgin olive oil. season to taste.
Do you want a recipe for perfect ragu (bolognaise)?
Its all in the sauce or gravy as the Italians would say...
When you make a great sauce and put love into it its will make any pasta taste soooo gooood....
Making the sauce the way you like it. I love mine with a mix of ground beef and ground sausage, lots of garlic, some sugar and I do not like any veggies or chunks in it at all!
Anyway, the perfect spaghetti is going to be different for everyone.
Oh and al dente noodles!!!!
I use 1/2 pound of sausage mixed with 1 pound of ground beef when making the sauce. You need to decide what seasonings you like. I add onions, garlic powder and Italian seasoning to mine.
The SECRET is ALL in the Sauce/Gravy!!
(Many Italians call it Gravy, I know my Family does)
Italians DO NOT USE SALSA or Veggies in a GOOD Gravy!
Salsa is MEXICAN, NOT ITALIAN...Gimme a break!
(Mushrooms are ok)
Pasta: Of an "al dente" texture, meaning a little chewy not as soft as most people cook it.
Sauce: Give your sauce time, especially if cooking spaghetti bolognese (with meat sauce). It is important to let everything cook slowly and absorb the natural flavour of each ingredient.
Recipe: Spaghetti Sauce
STEP #1
1can of HUNTS Tomato paste
1can of Hunts Tomato sauce
1 can of crushed tomatoes
Place all 3 item into a good size pot to simmer.
STEP #2
brown about a pound of lean ground beef drain off any extra fat.
(VERY IMPORTANT TO DO BEFORE ADDING OTHER INGREDIENTS)
add the following to beef while cooking
cut up 1 medium sized onion
grate up about 2 table spoons of garlic or just buy the jar of crushed in the Oriental food section in the store
2 table spoons of Oregano leaves
When all ingredients have cooked down add to the tomato sauce.
PASTA
Put a pot of salted (1tbls salt) water on to boil when if comes to a rapid boil add about a table spoon or 2 of olive oil to water. (oil helps pasta from sticking) Then add pasta. Cooked about 10 minutes, take out a noodle see if it is cooked. Drain serve and enjoy.
I have a secret. I sometimes use meat sauce. even my grandparents love it when I make them Spaghetti with meat sauce.
it's all about the sauce and meatballs
sauce:
cans of any brand of tomatoe sauce and crushed tomatoes
put a little olive oil in bottom or large pot over a med-low heat add some minced garlic, once you start to smell garlic aroma add cans of tomatoes (you don't want the garlic to brown)
add parsley, oregano lots of garlic powder salt pepper and let simmer.
Meat Balls:
ground beef, bread crumbs, eggs, minced onion, salt pepper, parsley, beef boulion mush all that together and then brown in a pan on med-high heat, just to get the outside brown, when thats done put the meat balls into the sauce I like to add some of the oil from the meat in the pan into my sauce. let simmer all day long add spices as needed
I use Healthy Choice Garlic & Herb Sauce & Trio Italiano Pasta. Its the only way I'll eat spaghetti. The sauce really is AWESOME tho & it turns out its healthy. BONUS!!! :)
The secret to delicious spaghetti is to use lean ground beef seasoned well with onions, garlic and fresh spices mixed with a combination of sweet and hot Italian sausage.
Spaghetti Sauce Italiano
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours
Ingredients
1 pound bulk Italian sausage - a combination of sweet and hot sausage
1 pound lean ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
1. In a large skillet cook the sausage, ground beef, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
2. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, and black pepper. Stir in meat mixture.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in sweet pepper. Discard bay leaf. Serve meat mixture over hot cooked spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 to 8 servings.
4. Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1/2 cup whipping cream into sauce just before serving.
SAC
Sauce: Ground sirloin, Ground Pizza/Pork Sausage, Onions, Mushrooms (fresh), garlic, oregano, basil, Parm cheese, salt/pepper.. (all to your taste)
(and of course whatever type of jar sauce you like to use, it's just as good as home made, don't let anyone fool you.. )
excellent sauce
italian sausage instead of burger and peperoni that is just me but try it out u might like it.
In chicken spaghetti ,, it;s the rotel.
In Italian .. it is the sauce - and of course, how you prefer it.
A good red wine to enjoy with it.
