What are some good recipes for making spaghetti?

Question

I don't want any websites, just peoples recipes they make for spaghetti.

Answer 1

It depends on what you like. But this is my usual...

Ground beer, italian sausage, prego sauce (ricotta/parmesan), noodles.

I brown the ground beef until it's done all the way through. Season it with a little adobo and oregano. Drain the meat. I take the sausage and cook those in a separate pan while browning the ground beef. Then I put the sausage in the pan with the meat, add the sauce and let it simmer for about 40-45 minutes so the sauce can really flavor the meat. I cook the spaghetti noodles and drain them. And I mix everything in one large pot. Make sure to use as much sauce as you need. This is disgusting if it's too dry. Make a nice ceasar salad and some crescent rolls. And you have a nice meal. (if you're grown,some red wine)

I don't eat onions or peppers but my aunt does the same recipe she just chops up some onions and peppers for her sauce.

I hope dinner comes out good :)

Answer 2

This spaghetti sauce is awesome and a bit different. I got it from a recipe exchange and am so thankful the person submitted it as it is my staple for making spaghetti sauce and believe me if you leave out the pickles it just isn't nearly as good. The pickles are the secret :)

The Best Spaghetti Sauce you will ever eat

1-1/2 lbs. Ground beef
1 T olive oil
1-1/2 C chopped onion
1 clove garlic, minced
1 T flour
1 C bread and butter pickles, chopped fine - measure after chopping
2 14.5 oz cans diced tomatoes with Italian seasoning
1 6 oz. Can tomato paste
1 t salt
2 t oregano
2 t basil
1/4 t pepper
1/4 C red wine (optional)
1 t red pepper flakes ( optional - if you want some zing)

Brown meat and onion in oil. Add remaining ingredients and simmer, covered, about 1 hour, stirring occasionally. Uncover and cook 15 minutes more to thicken.
Serve over hot pasta.

YOU'LL BE SORRY IF YOU LEAVE THE PICKLES OUT OF THIS. THEY ARE THE SECRET INGREDIENT THAT MAKES THIS THE BEST SPAGHETTI SAUCE EVER

Answer 3

Here is a recipe that I worked up several years ago. My family loves it. You can also use it in lasagne.

Meat Sauce for Lasagne or Spaghetti

1 1/2 lb Ground Beef
1 lg Onion, chopped
2 cloves Garlic, minced
1/2 cup Celery, chopped
1/4 cup chopped Parsley
1/2 cup Mushrooms
1 can Tomatoes
1 can Tomato Sauce
1/3 cup Tomato Paste
2 tsp Sugar
1 tsp Basil
3/4 tsp Salt
1/2 tsp dried Oregano
1/8 tsp Pepper

Brown beef, add onions, garlic, celery and mushrooms. Sauté until golden brown. Add remaining ingredients and simmer for approximately 1 hour. Serve over spaghetti noodles.

Answer 4

Brown 1lb hamburger or ground sausage with 1 chopped onion & 1 chopped bell pepper. Drain & add to 2 cans chopped tomatos, 1 can tomato paste, 1 tablespoon of italian seasoning in a large pot. Simmer for about 30 minutes, then add 1 package fresh mushrooms ( baby belas sliced are my choice) & stir in 1 can of your favorite beer & 1 stick butter. Cook on low heat 1 - 1 1/2 hour then serve over your favorite pasta. Serve with salad fresh from the garden & homemade garlic bread!! Yummy!!

Answer 5

I just love pasta with garlic and oil..but I prefer "angel hair" pasta over the regular size pasta.

Spaghetti Aglio Olio (spaghetti With Garlic and Oil) Recipe
This great recipe is from David Rocco. It is a very simple and authentically italian way to prepare spaghetti.
1 lb spaghetti
4 ounces breadcrumbs
1 bunch Italian parsley, finely chopped
1/2 cup extra virgin olive oil
3 cloves garlic, diced
3 dried chilies, crushed (optional)
salt, to season
4 servings

1. Bring salted water to a boil, and cook spaghetti for about 8 minute.
2. Remove just before the al dente stage.
3. Drain but reserve a few ladles of pasta water.
4. Toast breadcrumbs along with parsley in a dry saucepan until golden brown.
5. In another pan, heat extra virgin olive oil and combine garlic and chili peppers.
6. Cook for a few minutes or until golden brown.
7. Do not burn the garlic; otherwise it will become bitter.
8. Add spaghetti to the pan with olive oil and mix well.
9. To prevent dryness, ladle some pasta water to the pasta.
10. Cook for another minute or until desired state of al dente.
11. Mix in toasted breadcrumbs and parsley before serving

Answer 6

I use sweet or regular Italian Sausage and cook that thouroughly. I add that to a pot containing stewed Italian tomatoes that has been drained of the juice. I saute garlic and onion in olive oil until the onion is transparent and add this. I use fresh chopped mushroom, black olives, pepporoni and red pepper. I also add fresh chopped Roma Tomatoes and tomatoe paste. Usually it needs a spoonful of brown sugar to take the bite out of the acid in the tomatoes.

Answer 7

I make this much for myself, and my four kids. You may want to halve the recipe.
1 kilo of beef mince.
1 litre of tomato puree.
2 tblsp of tomato paste
1 teasp of garlic ( minced)
2 brown onions ( finely chopped)
1 capsicum ( finely chopped)
2 tins of diced tomato
2 beef stock cubes, dissolved in a litre of hot water.
salt, pepper, and tabasco sauce
Brown the mince, but just brown it. Don't try to cook it. Remove mince, and brown the onions. Return beef, and pour on the tomato puree. Add the tomato paste, beef stock, diced tomatos and capsicum. Add salt, and pepper, to taste. Add tabasco sauce, to taste. Reduce heat,cover, and simmer, for about six hours. Add more water, to keep it all watery, as required. After the six hours is up, remove the lid, and reduce it all down to( almost) the concistency you want, but leave it just a little watery. Turn off the heat, and leave it there, for the night, covered. Don't refrigerate. The next night, obviously, when you're getting the pasta ready, reheat the sauce, and reduce to the exact consistency you want. Add to pasta, and top with freshly grated tasty cheese, and serve with hot crusty rolls.

Answer 8

the pasta or sauce?

Linda sauce: saute in olive oil hot Italian sausage, chopped onion, when done add minced garlic and stir ,add fresh roma tomatoes and let simmer for 2 hours. Add tomato paste at end and oregano and salt and pepper.

All is to taste . Experiment and add and subtract

Answer 9

I usually start with a lg jar of Prego (whatever flavor you like) and then add my 'touches' to it. I will add meatballs / sausage, etc along with extra garlic. Then serve over special pasta (not just regular spaghetti) -- tri color or better.