I need the ultimate spegetti recipe. i need it for dinner tonight. Help?

Question

I need the ultimate spegetti recipe. i need it for dinner tonight. Help

Ok guys I know how to boil noddles and open a can of ragu but dosent anyone have a great sauce recipe or something they would be willing to share with me

Answer 1

Ok, here is my spaggetti sauce recipe, everyone I've made it for seems to really like it.

1 lb hamburger
1 jar sun dried tomato basil pesto
1 small can Hunt's tomato paste with italian seasonings
1-2 c red wine
1 package baby bella mushrooms
1 onion, chopped
garlic
italian seasoning
1 jar tomato sauce (for reserve in case the other things don't get it tomato-y enough)

In a large saucepan heat 2 T of olive oil and 2 T of garlic. Add hamburger, brown. As hamburger browns add about 1/2 c of the wine so the meat can absobe the flavor as it cooks. When the wine has cooked down and the hamburger is browned add the mushrooms and onions. Saute until the veggies are tender. Add the sun dried tomato basil pesto, jar of tomato paste, and the wine. Stir to blend. Let simmer 10-20 minutes so flavors can blend. If sauce is too thick or not enough tomato flavor add enough tomato sauce to bring to the desired consistency, between 1/2 c-1 1/2 c. I don't usually add much tomato sauce, the thick meaty sauce usually goes over better. :-) Serve over pasta and top with grated parmasean cheese.

Answer 2

I use Ragu Spaghetti Sauce, adding a mixture of slow cooked coarse ground beef and coarse ground pork, adding dill weed, rosemary, and other Italian spices to the meat while it cooks. I also add a pinch of fresh crushed red peppers for a little heat.

Once I have combined the Ragu and my meat mixture, I add a small can or two of tomato paste. To me, this and the spices bring out the Italian flavor more!

I then add fresh mushrooms, sliced bell pepper, and fresh sliced tomatoes, and let the whole batch simmer for an hour or so, until bell pepper is tender but not mushy.

You can then serve it in it's own dish separate from the actual cooked spaghetti, and serve assorted toppings, fresh grated cheeses, sliced black olives, cottage cheese (adds a lasagna type touch/flavor!), and maybe some Artichoke Hearts!

Serve a decent red wine to! :)

Good luck, and don't be afraid to explore and experiment!

Answer 3

easy is always best. Just boil some spaghetti while you cook some sauce. The regular sort of sauce from the bottle is great if you jazz it up some with ground beef, mushrooms, olives, and other vegetables. Make sure to add some parmesean cheese. When you drain the spaghetti, either add some olive oil or stir in a raw egg. DO NOT ADD COLD WATER. Hope this is good for you.

Answer 4

Madison County Spaghetti Sauce
Yield: 8 Servings

1/4 c vegetable oil
1 medium onion; chopped
1/4 c green bell pepper; chopped
2 cloves garlic; minced
3 can (12-oz) tomato paste (up to)
7 can water
1/4 ts dried oregano
1 ts dried basil
1 small bay leaf
1 TB sugar
1 1/2 ts salt
1/4 ts pepper

Instructions

Heat oil in a large pot over medium heat. Saute the onion, green pepper,
and garlic until soft, about 5 minutes. Add the tomato paste and water, and
stir until smooth. Add oregano, basil, bay leaf, sugar, salt and pepper.
Simmer, uncovered for 1-2 hours. Serve over spaghetti.

Variation: For meat sauce, brown 1 pound Italian sausage and 1 pound ground
beef, and add with the spices.

Answer 5

Spaghetti Sauce and Meatballs

Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg

2 cloves of garlic

Mix very well add a little water if too dry. Shape into 2-inch balls.

Fry in a heavy skillet spayed with Pam.

Added chopped garlic as you fry

when browned add to sauce.

Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce

Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves


Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta

Answer 6

WORLD'S BEST SPAGHETTI SAUCE

1 lb. hamburger
1 c. chopped onion
1/2 c. chopped green pepper
4 cloves garlic, grated
Sm. can sliced black olives, drained
Sm. can mushrooms, stems and pieces, drained
32 oz. jar Ragu Thick 'N Hearty
2 tbsp. Worcestershire
1 tbsp. oregano
1 tbsp. parsley
1/2 tsp. salt
1/2 tsp. pepper

Brown hamburger with onion, green pepper and garlic. Drain fat. Add remaining ingredients; bring to a slow boil. Reduce heat immediately a boiling begins, to low simmer. Stir thoroughly. Simmer 30 minutes. Serve over boiled spaghetti noodles.

Answer 7

Bring 2 quarts of water to a boil. Add Spaghetti. Boil for 8-10 minutes or until desired tenderness. Good luck.

Answer 8

here is Tyler Florences recipe for spaghetti and meatballs. I saw him make it on his ultimate show. It looks very easy. I am Italian so I have my own way of making sauce. If this doesn't work, email me and I will share my sauce recipe. Alot of it is making sure you use good quality ingredients. No cheaping out.

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.

Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Pomodoro Sauce:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces


Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Yield: 4 cups

good luck,

Answer 9

try the egyptian style?
hehe, ok here it goes,
put a little peice of butter or sum oil, cut a tiny peace of onion into thin slices, and leave it till a nice smell comes out and it goes golden, then put a little bit of garlic.
then put some tomatoe paste and stir well, taste it and make sure it doesn't need salt,
then cut up some mushrooms (pre cooked) and then put the pasta, enjoy:D

Answer 10

Here's 284 spaghetti recipes...