What is your spaghetti recipe?

Answer 1

regular spaghetti noodles and prego with mushrooms. i add an additional can of mushrooms to the sauce as well as a pound of ground beef. when browning the beef, add a little garlic salt and garlic powder to add some flavor.

Answer 2

Home made spaghetti is far better than using canned tomato sauce. And, it's not hard at all! Try this, it's my favorite! Good luck!

INGREDIENTS:
1 recipe meatballs (recipe follows)
1 1⁄2 cups basic tomato sauce (recipe follows)
1 pound spaghetti
1 cup freshly grated Parmesan

Meatballs:
3 cups day-old bread, cut into 1-inch cubes
1 1⁄4 pounds ground chuck beef
3 eggs, beaten
3 garlic cloves, minced
3 ⁄4 cup grated Pecorino Romano cheese
1⁄4 cup fi nely chopped Italian parsley
1⁄4 cup pine nuts, baked for 3-4 min. in a 400° F oven
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper

Basic tomato sauce:
1⁄4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1⁄4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves,
or 1 tablespoon dried
1⁄2 medium carrot, fi nely shredded
2 (28-ounce) cans peeled whole tomatoes,
crushed by hand and juices reserved

DIRECTIONS:
For the meatballs: In a shallow bowl, soak the bread
cubes in water to cover for a minute or two. Drain the
bread cubes and squeeze with your fi ngers to press out
the excess moisture.
In a large bowl, combine the bread cubes, beef, eggs,
garlic, Pecorino Romano, parsley, toasted pine nuts,
salt, and pepper and mix with your hands to incorporate.
With wet hands, form 12 to 15 meatballs, each about the
size of a golf ball.
In a large, heavy-bottomed skillet, heat 1 cup oil until
smoking. Cook the meatballs in the oil until golden brown
and cooked through, working in batches if necessary to
avoid overcrowding the pan. Remove the meatballs to a
plate lined with paper towels and keep warm.

For the tomato sauce: In a 3-quart saucepan, heat the
olive oil over medium heat. Add the onion and garlic, cook
until soft, and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot and cook 5 minutes more,
until the carrot is quite soft. Add the tomatoes and
juice and bring to a boil, stirring often. Lower the heat
and simmer for 30 minutes until as thick as hot cereal.
Season with salt and serve. This sauce holds 1 week in
the refrigerator or up to 6 months in the freezer.
1) Bring 6 quarts of water to a boil in a large pot and add
2 tablespoons salt. Add the pasta and cook according to
the package instructions.
2) Meanwhile, in a 10- to 12-inch sauté pan, combine the
tomato sauce and the meatballs. Heat through.
3) Once pasta is al dente, drain in a colander and quickly
toss the hot pasta to the sauté pan with the meatballs,
and toss gently to mix.
4) Divide equally among 4 warmed pasta bowls and
sprinkle Parmigiano cheese. Serve immediately.

Answer 3

Baked Spaghetti..

Heat oven to 350 ( convection bake)

Ingredients
250 g Spaghetti
500 g Extra lean ground beef
10 oz. Mushroom soup
10 oz. Campbell's tomato/basil tomato soup
1/2 c. Water
1 tsp. Seasoning salt
Pepper
2 c. Grated cheddar cheese
1/2 c. Dry bread crumbs
2 tblsp Melted butter
1/4 c. Grated cheddar

Preparation
Cook Spaghetti and drain

Brown hamburger and onions. Mix with rest of ingredients. Add spaghetti. Spread crumb mixture over top

Answer 4

I do this because it's so quick and easy.

Boil 1 pkg spaghetti noodles. Brown 1 lb hamburger meat. I use whatever type of Ragu sauce I feel like at the time...sometimes Traditional and sometimes Mushroom and Onion...I add the Ragu sauce to the hamburger meat and let it warm up just a little. I mix the drained noodles and meat and sauce together, then put in a casserole dish. Cover the top with cheddar cheese and bake in the oven at 350 until the cheese is melted.

Answer 5

CHICKEN SPAGHETTI:
Talk about comfort food,Yummy! Also very easy.

55 min 10 min prep
12 servings
12 bowls

1 chicken
1 onion
2-3 stalks celery
salt & pepper
1 can cream of chicken soup
1 can mushroom soup
spaghetti
Velveeta cheese

1. Boil chicken with onion, celery, salt, & pepper until chicken is done.
2. Take chicken out of broth and remove from bone,while spaghetti is cooking in broth until done.
3. Put deboned chicken back in with spaghetti and broth.
4. Add cans of cream of chicken & cream of mushroom soup.
5. Add velveeta cheese to taste.
6. Serve HOT.

Answer 6

I use the walmart brand thin spaghetti noodles and the Ragu garden combination sauce. Get about 5 or 6 slices of bacon and cook it in the microwave so you can make homemade bacon bits for your sauce. Boil your noodles, of course :) Fry about 1/2 lb. of hamburger meat, drain grease. put your sauce on the meat and put your bacon bits in. Add salt and pepper to taste and a little dash of cajun seasoning. Add about 1/2 cup of hunt's ketchup and tomato paste(one of the small cans). Simmer and serve with some cheese garlic bread. :)

Answer 7

I like spaghetti with the sauce I make myself. You chop up some mushrooms and saute them on onion. When they're done, you add sour cream, oregano + basil or whatever spices you like, some garlic and chopped green olives and some bacon (not necessary). Give it a stir and serve it over spaghetti. You can add some Parmesan on top of your sauce.

Enjoy!!!

Answer 8

Fry Chopped onion until clear add tomato puree and some water for consistency. Then if you like fish (1) add a tin of tuna. Add some chopped olives. You can substitute with (2) Mussels or (3)cooked calamari if you prefer. If you like meat add some (4)mince ground beef. If you like (5) smoked bacon chop some and put that in.
Hey presto and buono appetito!!! After adding to your favorite pasta and grated Parmesan or calafari cheese

5 for the price of 1

Answer 9

We add Meatballs, Onion and Green Peppers to ours and everyone loves it that way. Along with the Graden Combination Spaghetti recipe and it's so good.

Answer 10

Boil a pound of pasta. In another pan, fry up a pound of ground beef with a chopped onion, minced garlic, salt, pepper, and maybe some sliced mushrooms. Toss in a couple cans of diced tomatoes (better if you use a hand blender to puree them), some basil, oregano, and a couple bay leafs. Simmer for a few hours, adding water or wine or stock if it gets too thick.

Answer 11

Start with a well oiled skillet on med heat (wait until the pan is hot before adding anything) add finely chopped small spanish onion, 1/4 cup chopped green onions, 4 cloves of fresh pressed garlic, 2 corsely chopped sweet red bell peppers, 1 cup sliced white button mushrooms, 1/2 a cup corsely chopped portobello mushrooms (or your favorite mushrooms), sweat your vegetables (heat until the onions are translucent but not browned), put in slow cooker (excellent tool for making sauces) but if you don't have one you could use a large heavy bottom pot on low heat, add whole canned plum tomatoes -usually 4 large size cans, about 4 bay leaves, 1 tbsp dry oregano, (measurements are approximative, I never measure) , 1 tbsp dry crushed basil (I used dry herbs in the beginning because they are heartier, I will add fresh herbs only at the very end), salt to taste, 1 tbsp of white granulated sugar (this is to cut the acidity), put slow cooker on med and let it go, stirring occassionaly (if you are home) for a minimum of 8 hours. I usually start mine the night before - let it go on med all night and then stir in the morning
take 4 large spicy italian sausages and remove their casing, blend in with approximately 1 lb of lean ground beef, brown in an well oiled skillet (I add a little steak spice with a lot of ground black pepper, this is optional), drain fat from meat, add beef and sausage mixture to sauce in slow cooker
- my husband makes these killer meatballs which we would often use instead of ground beef and sausage (only add pre-cooked meatballs at the last minute as to make sure that they don't fall apart) I am not allowed to give the recipe, sorry - but let me tell you, there's nothing like it!
anyways, back to the task at hand - I let that go for the whole day approximately 6 hours (stirring occasionally if I am home)

For the best results use fresh pasta - it takes such a short time to cook and is so much better than dry. Use the pasta of your choice, but I highly recommend, linguini, spaghetti, or fettucine, for this type of sauce

Taste the final sauce and season accordingly - I love to add some corsely chopped fresh basil and fresh oregano - about 15 minutes before I serve

Don't forget the freshly grated Romano cheese on top - and VOILA - delicious tomato sauce