Spaghetti Recipe?

Question

I'm tired of just mixing ground beef with Ragu. Thanks!

Haha yeah I mean sauce. Oops!

Answer 1

here are different ways to have a yummy pasta meal.

Smoky Chicken Fettuccini
6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone cheese
8 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1.Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
2.Dice onion using Chef’s Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.
3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 370, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 26 g, Sodium 380 mg, Fiber 3 g
Cook's Tip: A simple way to adjust the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a small amount into the sauce as needed.

Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.
© The Pampered Chef, Ltd., 2001


Ravioli Carbonara
Ingredients:
2 packages (9 ounces each) uncooked cheese-filled refrigerated ravioli
1 jar (16 ounces) white Alfredo pasta sauce
1/4 cup milk

6 slices bacon, diced, cooked and drained
2 tablespoons snipped fresh basil leaves
Ground black pepper to taste


Directions:
1.Cook ravioli according to package directions in Dutch (6-qt.) Oven; drain in large Colander. Return ravioli to Dutch Oven; keep warm.
2.Heat pasta sauce and milk in Small (2-qt.) Saucepan over medium heat until heated through, stirring occasionally. Pour sauce over ravioli. Add bacon and basil; stir gently. Season to taste with black pepper. Serve immediately.
Italian Pasta Stir-Fry
Ingredients:
8 oz (250 g) uncooked linguine
1 medium onion
2 medium tomatoes
1 medium zucchini
1 tbsp (15 mL) olive oil

2 garlic cloves, pressed
1/4 cup (50 mL) snipped fresh parsley
1 tsp (5 mL) each dried basil and oregano leaves
1/8 tsp (0.5 mL) each salt and ground black pepper
1 oz (30 g) grated fresh Parmesan cheese (1/4 cup/50 mL)


Directions:
1.Cook linguine according to package directions. Drain; set aside and keep warm. Chop onion; seed and dice tomatoes on Cutting Board – Measure Cups. Slice zucchini into 1/4-inch (6 mm) thick slices.
2.Heat oil in Stir-Fry Skillet over medium heat until hot. Press garlic into skillet using Garlic Press; stir-fry 15 seconds. Add onion and zucchini; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add tomatoes, parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.
3.Remove skillet from heat; stir in linguine. Sprinkle Parmesan cheese over pasta. Serve immediately.

Answer 2

This one you put together and it's ready when you are, that's if your ready in about 6 hours, just enough time to go shopping
Spaghetti Sauce and Meatballs


3 (23-ounce) cans good-quality tomato sauce
1 (5.5-ounce) cans tomato paste
1 onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
2 tablespoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1 egg
1/4 cup Italian-style bread crumbs
1/4 cup fresh-grated Parmesan cheese

Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker.

In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls.

Transfer the meatballs to the slow cooker.

Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Answer 3

Really simple
Put about 3 tablespoons of oil into the bottom of a large pot.
Chop up some veggies really small(garlic, onions, celery, carrots, squash...whatever you have on hand) and add them to the oil. Cook until the onions look clear. When that happens, add about 1/2 cup chicken or beef broth, 1 29oz. can crushed tomatoes, and 1 8oz. can tomato sauce. Add whatever seasonings you like (salt, pepper, oregano, basil, etc.) Stir it all up and heat it through. When your pasta is done, drain it and throw it right in the pot with the sauce, tossing it to coat. Serve to a bunch of hungry people! YUM!

Answer 4

hi speghetti sauce is really easy to make...all you need to do is get a big can of stewed tomatoes and a can of tomatoe paste and 2 cans of tomatoes sauce. put all those in a crock pot and then add ground beef along with some garlic (fresh or powder) and any other seasonings you want because good sauce is based on personal taste. you can then put green peppers and onions in too. also if you want to cut down on the acid in the sauce add a teaspoon or 2 of sugar to the sauce and leave it to cook all day. the best thing to do is put it all together in the morning and let it go till the pasta is cooked for dinner. good luck and remember to use your smell and taste to make sure it is good for you.

Answer 5

My family loves when I make spaghetti this way:

I can of spaghetti sauce (Hunts makes a can that's smaller than the jars), 1 can of diced tomatoes, 1 small onion, 1 small jar alfredo sauce.

Sautee the onion until tender. Add the tomatoes and both sauces. Mix with spaghetti.

That's it! It's super easy, but it's creamy and good.

Answer 6

This is what i do: Put about 1/4 cup onion or to your taste, then put 1 glove of garlic. cook till tender, but be carful and dont burn youre garlic. Put this in your spaghetti and sauce. if you like it spicy you could you could also add a few red pepper flakes. Then put youre cheese in the spaghetti and sauce, and cook till the cheese is melted. Cheese: i use velveeta cheese and you can use as much as you like, I like mine with a lot of cheese. I hope this will help. also dont forget to add the beef, you can use ground up turkey for this.

Answer 7

Saute a small package of pepperoni slices that you have also cut into smaller pieces. (no need for oil...it will melt out of the pepperoni to give you sufficient cooking grease).

When it looks crispy, but not burnt, add a sliced or chopped zucchini and saute 2 minutes. Add one large chopped tomato, a little oregano and basil, and cook for 2 minutes, then toss your cooked spaghetti in it. Top with cheese of your choice if you like.

This recipe needs no additional salt or oil. The pepperoni has all of that already. It is so good. My husband asks me to make this all the time. How can I refuse?...it is wayyy too easy.

Answer 8

I have never eaten pasta that was made from beef. dont u mean a spagetti sauce recipe?

Answer 9

fry off onion , garlic chilli. add chopped toms..bit of puree.salt n pepper..tablespoon of sugar..glass red wine..boil for 5 mins so reduces and thickens..enjoy