how do you make spaghetti?

Question

i put in mince,onion,carrot,pasatta,tom puree,red pepper,mushroom.garlic.
herbs-basil,oregano.

I fry the mince in olive oil then add the oinon,mushroom....

Answer 1

Amatrice-style - amatriciana

400 g (14 oz) spaghetti
100 g (3 1/2 oz) pork cheek or pancetta or bacon
6 fresh and ripe tomatoes, cubed
1 fresh young onion, finely chopped
2 tablespoons extra virgin olive oil
45 g (1 1/2 oz) grated sharp Roman Pecorino
cheese
Chilli, if you like
Salt

The sauce can be made with pork cheek, guanciale in Italian, (it's very difficult to find it) or pancetta (it resembles a salami-shaped roll of bacon with a higher proportion of lean to fat; it's a cold meats in Italian delicatessens) or unsmoked slab bacon.
Cut pancetta or bacon into 1/2 by 1in strips. Cook it together with oil in a wide frying pan over medium heat; stir frequently. Keep on cooking until pancetta becomes crisp and lightly browned. Remove with a slotted spoon and set aside. Add onion and chilli to the pan and cook, stirring frequently, until onion is soft. Mix in tomatoes and their liquid. Season to taste with salt and cook over a gentle heat for 10-15 minutes or until sauce is slightly thickened. Some minutes before the end of cooking mix pancetta into the sauce.
Meanwhile, cook bucatini in a large kettle of boiling salted water according to the package directions. Drain well and dress with the sauce. Serve with grated sharp Roman Pecorino cheese.
Serve immediately.



basic tomato sauce

Ingredients
Peeled tomatoes 500 gr.
Extra virgin olive oil 2 tablespoons
Onions one medium sized
Basil a few leaves
Salt to taste
Parmesan Cheese 50 gr.
Sauté the onion in the oil until they are golden brown. Add the peeled tomatoes, either fresh or tinned. (For those who prefer a smooth sauce, the skin and pips can be removed beforehand through a strainer or blender.) Add the basil cut into strips and cook for about twenty minutes until the sauce thickens slightly.

When your pasta has been cooked according to the instructions on the packet, drain well and add the sauce. To amalgamate the recipe well, you may toss the pasta in the sauce for a couple of minutes. Serve hot with a sprinkling of Parmesan cheese.

Or Ragù (I think in Usa you call it Bolognese sauce)
Ragù
Ingredients
Mince meat 200 gr.
Carrots 1
Celery 1 stalk
Onions 1
Tomato pulp 300 gr.
Extra virgin olive oil as required
Chilli one small piece

Prepare the Bolognese sauce in a large, wide pan with the diced mixture of the carrot, celery, onion and extra virgin olive oil. Let it sauté for a minute then add the mince meat and stir with a wooden spoon. Pour in half a glass of wine and let it evaporate. Add the tomato pulp and a little chilli to your taste and a little salt. Let it cook on a low heat for 10 minutes.

With meatball
For the meatballs:
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
3 slices of Italian bread soaked in milk or water then squeezed dry
1/2 medium onion, finely chopped
2 tablespoons of parsley, finely minced
1 teaspoon of garlic powder
1/2 cup grated Pecorino-Romano cheese
2 eggs
extra virgin olive oil

For the pasta:
1 box spaghetti
1/3 cup extravirgin olive oil
3 cloves of garlic, halved
1/2 medium onion, chopped
2 28 oz cans of plum tomatoes with puree, crushed
2 basil leaves
1/2 teaspoon oregano
salt and pepper to taste
1/4 cup of water

Combine all ingredients for the meatballs, except vegetable oil, in a bowl.
Gently knead the mixture with your hands without squeezing it.
When all the ingredients are evenly combined shape it gently into balls about
1 1/ 2 to 2 inches in diameter.
In a saute pan large enough to hold all the meatballs in a single layer, heat up enough vegetable oil to come 1/4 inch up the sides.
Add the meatballs and place pan in oven pre-heated to 450 degrees and brown on all sides.
Heat olive oil in a heavy pot over medium heat.Add garlic and onion and cook until onion is translucent.
Add tomatoes, basil, oregano, salt & pepper and water.
Bring to a boil then lower heat to a simmer.
Simmer for 45 minutes then add meatballs.
Continue simmering for another 1/2 hour.
While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the spaghetti.
Cook uncovered over high heat until Al dente.
Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning meatballs and remaining sauce over top


SALSA WITH WALNUT
500 g (1,1 lb) walnuts
10 g (1/2 oz) pine nuts
12 tablespoons extra virgin olive oil
1/2 clove of garlic, peeled
1 tablespoons fresh parsley, finely chopped
Marjoram, if you like
Salt
Pepper, if you like


Clean walnuts and boil kernel for about 5 minutes for peeling them easily. After peeling kernels, put them in a mortar together with pine nuts, garlic, parsley, and marjoram, if you like it. Beat them vigorously until you have an homogeneous mixture and then dilute it adding oil very slowly.
Season to taste with salt and pepper (if you like).

PANNA PROSCIUTTO E UOVA (CREAM HAM AND EGGS)
100 g (3 1/2 oz) ham, in a piece
200 g (7 oz) single (light) cream
50 g (1 3/4 oz) unsalted butter
60 g (2 oz) grated Parmesan
A dash of Worcester sauce
2 egg yolks
Salt

Cube ham and let it flavour in the butter in a little saucepan for few time, stirring with a wooden spoon; don't let your butter colour. At this point pour in cream and grated Parmesan, stirring continuously. Keep on cooking until your sauce is creamy. Cooking needs few minutes. Switch off the gas, add Worcester sauce, season to taste with salt and stir. If you want, you can also add a pinch of black pepper.
Boil pasta, drain it very well and pour immediately into a large bowl; add the sauce and egg yolks and stir with a wooden spoon until all the ingredients are well mixed. Serve immediately.

a KISS from ITALY

Answer 2

Hmm, I fry up a pound of ground beef with chopped red onion, garlic, salt and pepper (sometimes mushrooms). Then two cans of diced tomatoes, maybe a can of tomato sauce, oregano and basil. Sometimes I add a hearty splash of vodka and let that reduce, then add a good splash of cream to make a vodka cream sauce. It depends on how I'm feeling and what I have around.

Answer 3

Spaghetti with Meatsauce. Yum.

Answer 4

Your way is ok but I have many ways of doing it, depending on how hungry you are. One of my favourites is to fry one diced onion with garlic and diced bacon. Boil the spaghetti and drain well. Add the mixture I just mentioned and mix in quickly one raw egg. Keep mixing till the egg is cooked in the spaghetti. Serve with plenty of grated cheese.

Answer 5

Fry onion and garlic,then fry bacon,put these in tomatoes and a can of tom puree,salt to taste,cook spag and mix them together and serve and enjoy.
ps
i am part Italian.

Answer 6

I sautee onion, garlic and fresh tomatoes add ground beef and some seasonings (like italian seasoning, adobo, s&p).
Add 1/2 to 1 jar of spagetti sauce mix together and combine with pasta.

Don't forget to top each individual plate with some parm. cheese and a couple of dashes of hot sauce.

Answer 7

yuk

lots of olive oil fry 2 cloves of garlic mix it into the spaghetti and add fresh parsley served with lots of pecorino cheese on top... delicious

oregano is for pizza or bruschetta not pasta

Answer 8

I usually add more (normally tinned), tomatoes on top of the puree, and a chopped stick of celery doesn't go amiss either.

Answer 9

Sounds gross just buy a can of sauce and boil the noodles. It's about as hard starting a car.

Answer 10

Thats a lot of ingredients , i just use flour egg and a drop of water !!