Can you give me a good spaghetti recipe?

Answer 1

The key to good spaghetti is homemade sauce. I sautee onion and garlic in olive oil in a large stock pot, and then add tomato paste , tomato puree, and crushed tomatoes to the pan. Lots of basil, oregano, pepper, and a little salt, a pinch of sugar to take out the acidity of the tomato.

Let this simmer for about 2 hours-- -- then add your homemade meatballs that have been mixed with some seasoning and bread or bread crumbs and a little bit of milk so they are soft-- and then browned. Add browned meatballs to the sauce and cook for another 25 min. in the sauce.

cook the spaghetti not too long -- a little more than aldente, and then top with the sauce and meatballs.
Add parmesean/romano cheese on top and enjoy.

Answer 2

Salt
1 pound Italian imported dried spaghetti
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, crushed
1/2 to 3/4 teaspoon red pepper flakes
1/3 cup chicken stock or white wine, eyeball it
1 (28-ounce) can crushed tomatoes (recommended: San Marzano), plus 1 (14-ounce) can
Several leaves basil, torn or chopped, a handful
2 tablespoons butter, cut into small pieces
1 cup grated Parmigiano-Reggiano


Bring a large pot of water to a boil. Salt the water and add pasta. Cook to al dente, with a bite to it.
Heat a medium sauce pot over medium-low heat. Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden. Remove garlic. Add stock or wine and stir 30 seconds, add tomatoes and combine. Season the sauce with salt, to taste, then stir basil in and reduce heat to low.

When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine. To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate. Top each portion with spoonfuls of remaining sauce.

Answer 3

Boil water, add a little bit of olive oil. Add spaghetti. In a fry pan, cook ground beef (or ground turkey, your preference) until completely brown. Add monterrey jack or cheddar cheese. To this meat mixture also add your favorite spaghetti sauce Ragu or homemade. Delish! Grab some parmesan garlic bread. Pepperidge farm makes an awesome one!

Answer 4

this is simple,quick and good!!
put ground veal in a pan with a chopped onion with about a cup of olive oil..brown...then add 5 tomatoes that you have grated add salt and pepper cook for about a half an hour


prepare spaghetti pour the meat sauce over the spaghetti on each plate,add grated cheese....ready!!:)

Answer 5

New Italian Recipes Presents:
Dave's Best Italian Spaghetti Recipe

Italian Meat Balls:
2 T extra virgin olive oil
2 eggs, beaten
1 cup grated Italian Romano cheese
1/2 cup Italian Parmigiano cheese
3/4 cup homemade Italian bread crumbs
3-4 T fresh Italian Parsley, chopped
3 cloves garlic, thinly sliced
1 T Worcestershire sauce
1/2 cup whole milk or non fat half and half
1 1/4 lb lean ground beef
3/4 lb ground lamb or pork

Meat Ball Spice Mix:
(If you have these in non processed form, grind them in a coffee grinder)
1 T freshly ground black pepper
1 T ground allspice
1 t nutmeg
1 t cinnamon
1 T sea salt

Mix everything in a bowl just like you would meat loaf.

Roll into balls in a dimension you prefer. We use 2-3 large tablespoons per meat ball.

Sauté in olive oil until just brown on the outside. Remove form heat and set aside.

Spaghetti sauce:
2 T e.v. olive oil
2 T Butter Buds or butter
1/3 cup brandy
1/4 cup Madeira or dry sherry
2 T balsamic vinegar
1 T soy sauce
1 medium onion, minced
1 red bell pepper, minced
1 stalk celery, minced
4-5 cloves finely sliced garlic
1 quart homemade tomato sauce.


1 cup crimini mushrooms, chopped coarsely (optional)
1 sprig fresh rosemary leaves
3-4 sprigs fresh thyme
3-4 sprigs fresh oregano
1/4 cup minced black olives
Dash of Tabasco to taste, or your favorite hot sauce
1/4 cup chopped Italian Parsley
Salt and pepper to taste

16 ounces fresh or dry spaghetti-type long pasta, cooked al dente and drained

Spaghetti Preparation:
Heat olive oil over medium.

Add Butter Buds and immediately add onions, red bell pepper, garlic and celery. Stir well to coat with oil.

Reduce heat to low and cover, simmering slowly about 6-8 minutes so the vegetables release some of their juices.

Add the brandy, Madeira, balsamic vinegar and soy sauce. Re-cover for about 6-8 more minutes.

Add the tomato sauce, olives and mushrooms (if using).

Wrap the rosemary, thyme and oregano in piece of cheesecloth large enough to hold all (bouquet garni) and tie the end off with a string. Add to the sauce. (Note:) If you don't have fresh herbs, use 1 T dried rosemary, 2 T dried thyme, and 2 T dried oregano.)

Simmer about 1/2 hour covered, then add meatballs.

Simmer about another half hour.

Add Tabasco, simmer for five more minutes uncovered.

If the sauce becomes too thick during the cooking, thin with either chicken stock or tomato juice.

Taste a spoonful of the sauce. At this point, if the taste suits you, add the spaghetti (Italian pasta), mix it in, and you are done.

You may need to add more oregano or salt, maybe even more Tabasco. Make it taste right.

Ideally, refrigerate the sauce and let it rest for at least an hour. (The flavors will marry).

Re-warm and serve with good, toasted garlic bread.

Garnish with Italian Parsley.

This is really a kicked version of traditional Italian red spaghetti sauce. I think you'll find it "invigorating". Let us know!

For variations, add 4-5 sun dried tomatoes, minced, and/or 5-6 minced anchovies. If you add the anchovies, simmer them in with the onions (see cioppino recipe). Add the sun-dried tomatoes with the balsamic vinegar.

Buon appetito always!


WARNING: DELICIOUS

Answer 6

To cooked pasta add some chopped smoked salmon, tub of creme fraiche, juice of half a lemon.

Answer 7

To make the sauce incredibly delicious and rich, bake some pumpkin then mash it and stir through the sauce. It's so good!

Answer 8

add chopped hot or mild links to your meat sauce, you'll be a hit! Showboat makes the best hot links.

Answer 9

I got a few but mine are the more quick and easy recipes. I don't drain my ground beef when making it. I think it comes out best if you don't...
:D



* 1/2 pound lean ground beef
* 1/4 cup chopped
* pinch ground hot pepper
* 1 teaspoon dried leaf basil, crumbled
* 1/2 teaspoon dried leaf oregano, crumbled
* 2 1/2 cups water
* 1 1/2 cups marinara sauce or your favorite spaghetti sauce
* 12 ounces spaghetti, broken in half
* freshly ground black pepper
* 1 cup grated Parmesan cheese

PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.

Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently. Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.

Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Serves 4.
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1/2 pound lean ground beef
1/4 cup chopped onion
2 cups meatless spaghetti sauce
1 cup water
3 ounces uncooked spaghetti, broken
1/4 pound reduced-fat process cheese (Velveeta), cubed
2 teaspoons grated Parmesan cheese

What to Do
1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2. Stir in the spaghetti sauce, water, and spaghetti; bring to a boil.

3. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

Serves: 2

Per serving: (1 1/2 cups) 570 calories, 15 g fat (8 g saturated fat), 81 mg cholesterol, 2,115 mg sodium, 63 g carbohydrate, 5 g fiber, 43 g protein.
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2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, sliced thin
1 lg. onion, sliced thin
1 tbsp. Parmesan cheese
1 tsp. parsley flakes
1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve over cooked spaghetti. Sprinkle with more Parmesan, if desired.
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Irish Italian Spaghetti

1 onion, chopped
2 tbsp. vegetable oil
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
Dash of red pepper
1/2 tsp. chili powder
1/2 tsp. tabasco sauce
1 can cream of mushroom soup
1 can condensed tomato soup
1 (8 oz.) package spaghetti
1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.
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Baked Spaghetti

1 c. chopped onion
1 c. chopped green pepper
1 tbsp. butter or margarine
1 (28 oz.) can tomatoes with liquid, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 ¼ oz.) can sliced ripe olives, drained
2 tsp. dried oregano
1 lb. hamburger, browned
12 oz. spaghetti, cooked and drained
2 c. shredded Cheddar cheese
1 can cream of mushroom soup
1/4 c. water
1/4 c. grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add
ground beef. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13x9x2-inch baking dish. Top with
half of the vegetable mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Six to 8 servings.
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Chicken Spaghetti Casserole

1/2 c. margarine
1 c. chopped red bell pepper
1 (4 oz.) can sliced mushrooms, chopped
1/4 c. chopped hot pepper rings
2 c. chicken broth
1/4 c. flour
2 c. cooked chicken, chopped
1 (4 oz.) can diced pimento
1 tsp. salt
1 oz. chopped slivered almonds
1/2 lb. spaghetti, broken
4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add chicken broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.