Who has the yummiest tasting spagetti? Has to be homemade.?

Answer 1

Here you go - my son's friends still come home to their "Italian mom" whenever they are in town hoping I'll cook this.

We use penne rigati instead of spaghetti - the ridges and tubes hold the sauce much better. Here's the meatball, pasta, and salad recipes for you to try. Enjoy!

Meatballs

1 pound ground sausage (any type you like)
1 pound medium ground beef
Salt and freshly ground pepper (to taste)
1 large onion, finely chopped 1 medium red bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
5 garlic cloves, finely chopped
¼ cup finely chopped parsley
¼ cup finely chopped oregano
¾ cup bread crumbs
½ cup dry stuffing mix
2 large eggs
¼ cup parmesan cheese
1 medium dollop of Dijon mustard
3 tablespoons soy sauce or teriyaki sauce
Oil and butter for frying
Flour to aid in rolling mixture into balls

In large bowl combine all ingredients, beginning by just adding one egg. Mixture should be soft but not gooey. If mixture is dry and will not stick together, add the second egg. Using a light sprinkling of flour to coat your hands and work surface, roll balls between palm and counter to form mixture into balls the approximate size of large eggs. Heat large pan over medium high heat with approximately 4 tablespoons of oil and add 1 ½ tablespoons of butter. Heat until oil sizzles when a bit of flour is sprinkled into the pan. Add meatballs to pan, being careful not to add too many and not to let the meatballs touch each other. Fry on all sides of the ball to achieve a crispy, brown, crunchy exterior, approximately 3 – 4 minutes each turn. If oil runs low, add more oil and butter in small increments. Transfer the meatballs to a warm paper towel lined plate to absorb some of the grease, and keep warm over very low heat in oven until the rest of the meatballs are finished. Serve alone with a side salad and vegetable or serve over the top of fresh cooked penne rigati and Arabiata sauce.

Arabiata Sauce
1/4 cup olive oil
4 dried red peppers
4 garlic cloves, chopped
3 pound fresh plum tomatoes
2 branches fresh oregano
2 pound penne rigati

Heat oil in medium size skillet.
When warm, toss in the red peppers. Cook for 5 minutes over medium heat.
Chop garlic, but do not mince. Add to peppers. If oil sizzles, turn off heat. Garlic should not burn. Cook over low heat for 5 minutes.
Cut tomatoes in half. Flick out seeds and chop roughly. Add to skillet with oregano branches. Continue to cook over low heat until pasta is finished.
Turn on water to boil for pasta. When boiling, put in penne. Cook for 8 - 10 minutes, or until al dente. Drain and put in serving bowl. Pour sauce over pasta immediately.

Garbanzo Bean Salad

In a glass bowl, mix:

2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves, finely chopped
3 fresh Basil leaves, finely chopped
¼ teaspoon chopped fresh Oregano
¼ teaspoon mix of chopped fresh thyme and marjoram
1 can rinsed and drained chick peas (garbanzo beans)
1/3 can rinsed and drained red kidney or Romano beans
1/3 can rinsed and drained chopped green or Broad beans
1 chopped roma or plum tomato
1/2 chopped sweet onion – Vidallia or Spanish
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro
½ teaspoon freshly cracked black pepper (a bit chunky)

Mix and let sit, covered, at room temperature, for at least ½ hour. Stir gently to mix flavours, and refrigerate for at least 1 hour prior to serving.

Many people do not realize that fresh Romano, Kidney, and Green Beans (July – September) combined with dried and soaked Garbanzo beans have a much better flavour than canned. Try it using both styles and see the difference for yourself!

However, for the sake of convenience (and winter – I live in Ontario!) – canned works quite well, but you must fully rinse all the beans before putting them in the salad to give the maximu herb flavour.

It is very appealing if you serve this salad in on small plates in lettuce cups, but even more so if you use the outer leaves of Riddichio as your bean salad bowl.

Good Luck!

Answer 2

I make a good meatless spaghetti that I enjoy when I'm not in the mood for meat
1/2 stick butter or oleo
1 small chopped onion
1 small chopped green bell pepper
Salt, black pepper and garlic powder
Saute vegetables and spices in butter until wilted then add
1 can diced tomatoes with juice
1 small can tomato sauce plus 1 small can water
Simmer over medium heat 10-15 minutes then add
3Tsp corn starch dissolved in 1/2 cup water
Stir until thick then add 3 Tsp sugar and stir
Cook 20 minutes on low heat
Pour over boiled spaghetti or add spaghetti to sauce

Answer 3

Madison County Spaghetti Sauce

1/4 c Vegetable oil
1 md Onion; chopped
1/4 c Green bell pepper; chopped
2 Cloves garlic; minced
3 cn (12-oz) tomato paste
6 -(up to)
7 cn Water
1/4 ts Dried oregano
1 ts Dried basil
1 sm Bay leaf
1 tb Sugar
1 1/2 ts Salt
1/4 ts Pepper

Instructions:

Heat oil in a large pot over mediun 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 4

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 5

the question is what herbs and spices do you put in your spaghetti?? once I know this I can help you out. if it is a tomato based sauce, to lower acidic levels place a teaspoon on sugar in it and also for flavour add a little paprika. paprika is always good! The true italian way to make spaghetti bolognese is to just have beef mince, tomato base sauce and oregano. how bout you try thqat syle. basic but nice! goodluck!

Answer 6

If you are a good cook homemade is the best. Otherwise Prego is the best store bought. The spelling might be wrong but you will recognize it on the store shelf.

Answer 7

my best friends wife makes the best spagetti. delicious and a little spicy kick.

Answer 8

Use any store bought sauce and add about 2tbsp of tabasco and fry up bacon....leave it pliable and chop it up throw it in. TASTY

Answer 9

My boyfriend