What ingrediantes do you put in spaggetti??... What do you use?

Answer 1

That's one of my friend's bolognese recipe, everybody love it !

You need :
- garlic chopped thinly (remove the core, it's better for the digestion), or onion
- sausage meat
- pulp tomato
- tomato purée
- olive oil
- herbes de provence (thyme, basil…)
- salt, pepper

Directions :
- brown the garlic in some olive oil in a pan
- when it's brown, add the meat, and mince it in the pan with a wood spoon
- when the meat is half cook, add the tomato pulp, the tomato purée, the herbes de provence, salt and pepper (taste your sauce to decide what you want to add)
- stir well
- let cook slowly while you cook the spaghetti in some boiling water
- when the spaghetti are cooked, add the Bolognese in the pasta, and eat when it's warm

Bon appétit !

Answer 2

cook the spaggetti of course,then brown the ground beef (about a pound of that),then add to the browned beef: a good size jar of either ragu or preggo spaggetti sause.You can get the kind with mushrooms in it,thats pretty good,or a variety of garden vegis in it . I also like to add chopped and cooked zuccini to the sause.
Good luck!

Answer 3

It depends on my whim/mood on any given day.
A quick and tasty version is:
Fry smoked (it has to be smoked)bacon, remove excess grease, and crumble it. (Quantity depends of the number of people).
Beat an egg yolk per person.
Grated parmeson cheese. (to taste)
Garlic, optional and could be powder or cooked with the bacon.
Cook the sphagetti, drain and while still hot, mix the egg yolk, bacon and grated parmesan cheese. The heat of the pasta cooks the egg yolk. It's yummy and fast. (alla carbonara)
Another sauce that can be made while preparing the pasta is a pesto sauce which includes fresh basil, pine nuts, olive oil, garlic parmesan cheese and a dash of water. Just put the ingredients in a blender and adjust quantities to taste. It's a good idea to go light on all the ingredients after the basil and judge by personal opionion after that.

Answer 4

the traditional pasta dish we call speggetti ( sic) uses the name of the pasta but no clue to the sauce or gravy that is poured over it. So i presume you inquire about the sauce recipe.

I have some favorite ingredients depending upon mood and availability. any sauce is good and I wlll improvise to get fed. but if I could have my druthers the best combo would be:

genuine italian sausage (hot)
tomato paste
chopped canned tomatoes (progresso)
bell peppers (chunks)
onions ( big slices or chunks)
mushrooms( fresh chopped ot button)
garlic powder
fresh garlic
olive oil
salt & pepper
splash of wine vinegar
basil
oregano (half as much as basil)
whole black olives tossed in at end
thin out with V-8 juice to get desired consistency
simmer a long time to make it sticky so it adheres to noodles
( if you can stand the wait)
I prefer whole wheat thinner noodles (vermicelli) served al dente(an acquired taste) always put sauce over noodles on plate. never stir together in pot

Answer 5

Gees...nobody likes cream sauce any more ??? Both the basic white and my favorite, basil pesto ???

The basic garlic, shallots are a must, beyond that it's a free for all. From prawns, clam, smoked salmon, calamari.
Also, mine always has more than one kind of cheese, it can be any combination of parmesan, mozzarella, provolong or mild chedder.

If that's not enough, switch pasta! Why just spagetti? Flavored fettucini and linguini are just as common. Varieties of tortolini and ravioli are everywhere. Have you tried the black ones made with squid ink?

Answer 6

This may sound like a sad dish, but it's a good quick weeknight dinner. I saute sliced mushrooms and minced garlic in butter and olive oil. Then I dump in a jar of Classico roasted garlic alfredo, and heat through, then dump in a handful of parmesan, asiago, and romano. Stir that all together until cheese melts. Dump over cooked pasta, garnish with chopped parsley.

Pass more cheese separately...for those of us who love cheese!

Answer 7

The sauce..from Prego..choose the one with onion..unless u want it taste so much of tomatoes..u choose the tomatoes flavor..cook it
1. Onion, garlic till turn brownish...
2. put in the sauce
3. Insert the diced/minced beef or chicken(prefer beef..tastier)..
4. Sliced mushrooms
5. Then, some oregano leaves to make good smells and pinch of salts..

The spaghetti..just boil it..u can choose the size..it comes in variety..extra fine..fine..normal..large..
as for me.. i prefer fine..

Served it with some dried chillie..if u want too..

Answer 8

I boil the noodles, I buy a jar of spaghetti sauce, brown 1 lb of beef, add it to the sauce, and that is it. Put some garlic salt and Parmesan cheese on it when I eat it.

Answer 9

I use only fresh ingredients and spend the entire day letting it simmer and the flavors blend.

I use ground beef, italian sausage, oregano, basil, salt, pepper, parsley, onions, tomatoes, red wine or burgandy, a pinch of sugar, garlic.

Nothing powdered, dried, or dehydrated. Everything fresh fresh fresh.

Answer 10

The truth is I use onion, ground beef, mushrooms, garlic, tomato sauce, oregano, salt, pepper, thyme, basil, stewed italian tomatoes, over spaghetti. Topped with Parmesean cheese.

Serve with garlic bread, red wine, and green beans.