Can someone please help with this spaghetti recipe?

Question

I wanted to know how to make this if I wanted to use 2 pounds of hamburger and about 12-14 oz of spaghetii. Should I double the ingrediants or what?

6 ounces uncooked spaghetti
1 pound ground chuck
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
3/4 cup shredded Cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1-1/4 cups ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese

Cook spaghetti; drain and set aside.

Preheat oven to 350 degrees. Cook ground chuck and onions in a large skillet, stirring until meat browns and crumbles; drain well.

Stir the salt, pepper, chili powder, 1/4 cup of the shredded Cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.

Spoon mixture into a baking dish. Top spaghetti with remaining 1/2 cup shredded Cheddar and the shredded mozzarella.

It's actually K&W's baked spaghetti recipe. I love their spaghetti...I found the recipe online so I thought I'd make it at home. It didn't sound like enough to feed a whole family (with maybe some leftovers).

Answer 1

for any recipe to work, first check how many people will be at dinner. then read the recipe over and double check if there are small details regarding how many could consume said recipe fixed amount. if there isn't any, for a pound of ground chuck, it may cover at least 3-4 people only. (sometimes it depends on the appetite too). if your family is bigger than that, then by all means, add just a tad bit more of each ingredient by 1/4 to half.

Answer 2

revised edition
Can someone please help with this spaghetti recipe?
I wanted to know how to make this if I wanted to use 2 pounds of hamburger and about 12-14 oz of spaghetti. Should I double the ingredients or what?

1pack ounces uncooked spaghetti
1 pound ground chuck
2 cup chopped garlic
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
3/4 cup shredded Cheddar cheese, divided use
1 tablespoon Worcestershire sauce
1-1/4 cups ketchup
1 tablespoon prepared mustard
3/4 cup beef stock
1/2 cup shredded mozzarella cheese

Cook spaghetti; drain and set . set stove to medium heat Cook ground chuck and garlic in a large skillet, stirring until meat browns and crumbles; drain well.

Stir the salt, pepper, chili powder, 1/4 cup of the shredded Cheddar, the Worcestershire sauce, ketchup, and mustard into the meat mixture. Simmer 5 minutes. Stir in spaghetti and beef stock.

Spoon mixture into a baking dish. Top spaghetti with remaining 1/2 cup shredded Cheddar and the shredded mozzarella.

Answer 3

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The Ultimate Spaghetti and Meatballs Supper 2 tablespoons EVOO 4 cloves garlic 1 small onion 1 28-ounce can chunky crushed tomatoes 1 15-ounce can tomato sauce Salt and pepper 3/4 pound ground veal 1/4 pound pork A generous handful of flat-leaf parsley 1 egg 1/2 cup Italian bread crumbs 3/4 cup grated Parmigiano Reggiano cheese Salt and pepper 2 beef bouillon cubes 1 bay leaf 1 pound spaghetti 2 tablespoons butter Bring a large pot of water to boil for the pasta. Add EVOO to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes. While the sauce is simmering, make the meatballs. Place the ground veal and pork in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce. While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce. Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano. Pass more grated cheese at the table. She also has a great recipe for a vodka sauce, but I could not find it. I made it once and it was featured on Oprah. It was called sweetheart pasta or something like that. If you can find it, it is really good and sooooo simple too. Serve this pasta with a tossed salad with italian style dressing and some buttered bread or garlic bread. If this is coming from Racheal Ray you know that it is simple and quick to make. Good Luck.....

Answer 4

Yes, just double. However, I'd be careful with that chili powder, unless you like it spicy. For my guests, I would use less and taste it, rather than putting it all in at once the first time you make it. Also note that often the number of serving given for the amount of pasta is very skimpy, especially if you are cooking for hungry men.

Your spaghetti should NOT be cooked before and set aside, unless you coat with oil, it will clump together. Better to cook the spaghetti after the sauce is done, then add.
Good luck

Answer 5

K&w Baked Spaghetti

Answer 6

I have a family of four w/ two small children, this recipe feeds us perfectly. I would seperate the beef into two individual pounds, make two batches and go from there. This way if one is enough you can freeze or refrigerate for lunch the next day. Also this will allow you a reference without changing the recipe at all.

Answer 7

It sounds disgusting to me but that's just me. I would double all but the spices-go easy on them and then taste before adding more (meaning S&P, chili powder and mustard). I also agree not to cook spaghetti first-it will get nasty. Your sauce can simmer while you cook the pasta.

Answer 8

I make pasta quite often.... and 14 oz. is the near perfect portion for 4 people (approx 100 grams per person). BUT, I wouldn't ruin it using the recipe above and... in any case do not use spaghetti - use rigatoni (barrels) if you want to bake pasta.

Answer 9

Yes, double the recipe except for the herbs and seasonings. You will still want to use them to taste. You can always add more later, but you can't take it out if there's too much:)

Answer 10

I would imagine you would want to double the seasonings/spices so it is nice and flavorful.

I must admit though that's and interesting receipe. I'm used to traditional Italian red sauce. That's almost like a barbeque sauce receipe. Interesting. Good Luck with it!