Way off topic. What's your spaghetti recipe?
- Thread starter Gord.T
- Start date
I heat a pan to medium, pour in a good amount of olive oil, let it get hot then throw in a diced onion and a heap of finely chopped garlic. Let the onion brown. Then I chop about 500g of tomato into chunky wedges, then put in some kangaroo (Hey I'm Australian) and some salt, brown the meat for a few minutes then put in the tomatoes. Once the tomatoes start to break down I'll put in mushrooms, sometimes grated carrot, capsicum, olives. Once this is pretty on the cook I'll put in another 500g of canned diced tomato, then some oregano, nutmeg, sometimes dried basil, pepper, a glass or two of red wine.... Leave it for an hour or two stirring while I watch netflix on my laptop.
I think that's about it. You?
I think that's about it. You?
Gord.T
Still "Senior Member"
I have recently tried something new as an experiment and it seems to work good.
2 lbs ( 1 kg) burger cooked.
I can of Spaghetti sauce.
1 can of Chili sauce. (In canada anyways it's ready-to-go chili sauce in a can. I'm sure you can buy it everywhere.)
1 can of sliced mushrooms and add whatever vegies you want. Peppers, onions ect.
1 medium can of crushed tomatoes.
I do usually add onions while cooking the meat to regulate the smell. My Mom taught me that .
Yep, that's my recipe these days. It can always change. I'm always looking for new ideas.
Thanks for responding.
2 lbs ( 1 kg) burger cooked.
I can of Spaghetti sauce.
1 can of Chili sauce. (In canada anyways it's ready-to-go chili sauce in a can. I'm sure you can buy it everywhere.)
1 can of sliced mushrooms and add whatever vegies you want. Peppers, onions ect.
1 medium can of crushed tomatoes.
I do usually add onions while cooking the meat to regulate the smell. My Mom taught me that .
Yep, that's my recipe these days. It can always change. I'm always looking for new ideas.Thanks for responding.
j1clark@ucsd.edu
Veteran
These days I start with a jar of Classico spaghetti sauce, whatever Costco has... saute onions+groundbeef+oregano/italian-herbs+olives+(sometimes carrot slices), use a fork to have the groundbeef well separated into 'crumbs', add sauce. Let simmer until noodles are done. I start the water, with a bit of olive oil and salt, to boil before I start on the meat, add spaghetti when water is boiling, drain water, add a bit more olive oil to the noodles, then serve with garlic buttered toast. (Oven baked garlic bread takes too much effort... toast and garlic butter spread easier...).
David G. Smith
Steak Knife Member
Ok, here is my spaghetti recipie:
Start with a pound of sweet Italian sausage and a pound of ground beef (I like ground chuck 85/15). I get the package of Italian sausage that is just the meat, not in the skins, score it and chunk it up in to bit sized portions and brown it in a large 4 Qt pot. When the sausage is about half way browned, I add the ground beef. Brown them both. As the meat is browning, I add a splash or two of A1 steak sauce and a splash or two of Worcestershire sauce. When the meat is browned, drain it in an metal colander and put it back in the 4 Qt pot. I add a chopped onion and a chopped green bell pepper and spice it at this point.
I add a table spoon of minced garlic, at least a table spoon of each, leaf oregano, and basil. Continue to spice it with black pepper, onion powder, a little paprika and the secret ingredient... a good little bit of Cajun Spice (Kroger brand). The Cajun spice is a great flavor enhancer and a little goes a long way. I stir in the spices and let the meat simmer on medium low heat until the green pepper and onions are cooked (Until the onions are translucent and the green peppers are soft).
When the green peppers and onions are cooked, I add the sauce. I use a large bottle and a small bottle of Kroger brand "Traditional" spaghetti sauce. I also add one can of condensed tomato soup, with a can of water. Stir it all together, increase the heat and bring to a boil. Once it is boiling, cut the heat to simmer. At this point, I add two slices of American cheese (The individually wrapped ones). The cheese acts as a thickening agent and really mellows the taste. I also add a handful of bay leaves. The bay leaves really add to the flavor and I can always tell when I forget to add them. Let the sauce simmer, stirring regularly for about an hour. When ready, I cook a pound and a half of thin spaghetti to al dente.
Now, when I make a pot of spaghetti, I make it to store for multiple meals, freezing much of it in quart plastic containers, so when the spaghetti is done, I drain it and add it to the pot of sauce (Cut the heat off). I let the spaghetti soak in the sauce for at least 30 minutes, stirring regularly. After about 30 minutes, I dish out the spaghetti, top it with a handful of shredded mozzarella and parmesan cheese and serve with garlic Texas toast. I then store the rest for another meal.
It has taken me years to get it down right, and I have gotten rave reviews from my friends that have eaten my spaghetti.
Start with a pound of sweet Italian sausage and a pound of ground beef (I like ground chuck 85/15). I get the package of Italian sausage that is just the meat, not in the skins, score it and chunk it up in to bit sized portions and brown it in a large 4 Qt pot. When the sausage is about half way browned, I add the ground beef. Brown them both. As the meat is browning, I add a splash or two of A1 steak sauce and a splash or two of Worcestershire sauce. When the meat is browned, drain it in an metal colander and put it back in the 4 Qt pot. I add a chopped onion and a chopped green bell pepper and spice it at this point.
I add a table spoon of minced garlic, at least a table spoon of each, leaf oregano, and basil. Continue to spice it with black pepper, onion powder, a little paprika and the secret ingredient... a good little bit of Cajun Spice (Kroger brand). The Cajun spice is a great flavor enhancer and a little goes a long way. I stir in the spices and let the meat simmer on medium low heat until the green pepper and onions are cooked (Until the onions are translucent and the green peppers are soft).
When the green peppers and onions are cooked, I add the sauce. I use a large bottle and a small bottle of Kroger brand "Traditional" spaghetti sauce. I also add one can of condensed tomato soup, with a can of water. Stir it all together, increase the heat and bring to a boil. Once it is boiling, cut the heat to simmer. At this point, I add two slices of American cheese (The individually wrapped ones). The cheese acts as a thickening agent and really mellows the taste. I also add a handful of bay leaves. The bay leaves really add to the flavor and I can always tell when I forget to add them. Let the sauce simmer, stirring regularly for about an hour. When ready, I cook a pound and a half of thin spaghetti to al dente.
Now, when I make a pot of spaghetti, I make it to store for multiple meals, freezing much of it in quart plastic containers, so when the spaghetti is done, I drain it and add it to the pot of sauce (Cut the heat off). I let the spaghetti soak in the sauce for at least 30 minutes, stirring regularly. After about 30 minutes, I dish out the spaghetti, top it with a handful of shredded mozzarella and parmesan cheese and serve with garlic Texas toast. I then store the rest for another meal.
It has taken me years to get it down right, and I have gotten rave reviews from my friends that have eaten my spaghetti.
Doc Bernard
Indie Arms Member
I start my sauce the easy way......use a commercial/store bought sauce as my base. I like a basil based sauce (2 jars)
To that, I add one finely chopped medium red onion (sweated), 2 cans crushed tomatoes, 1 sprig bruised rosemary, 2 pinches red pepper, 3 cloves garlic, one bay leaf, black pepper/salt, oregano, one can chopped olives and 2 cups red wine. Start this simmering.
In a pan, brown ground beef, then ground lamb, and then spicy Italian sausage (chopped up). Add the meats to the sauce as they finish browning. Stir in well. Add 2 more cups of wine. (3, if you count the one in the glass for the cook). Allow to simmer. Add 2 pinches of cinnamon and 3 small spoons of sugar (to cut the acid).
Simmer 6 hours, may need more wine throughout the day, add as necessary to both sauce and to cook.
Yes this makes a lot of sauce.....but it can be eaten like a stew. I like my pasketti sauce spicy and very chunky....none of that thin stuff for me.
To that, I add one finely chopped medium red onion (sweated), 2 cans crushed tomatoes, 1 sprig bruised rosemary, 2 pinches red pepper, 3 cloves garlic, one bay leaf, black pepper/salt, oregano, one can chopped olives and 2 cups red wine. Start this simmering.
In a pan, brown ground beef, then ground lamb, and then spicy Italian sausage (chopped up). Add the meats to the sauce as they finish browning. Stir in well. Add 2 more cups of wine. (3, if you count the one in the glass for the cook). Allow to simmer. Add 2 pinches of cinnamon and 3 small spoons of sugar (to cut the acid).
Simmer 6 hours, may need more wine throughout the day, add as necessary to both sauce and to cook.
Yes this makes a lot of sauce.....but it can be eaten like a stew. I like my pasketti sauce spicy and very chunky....none of that thin stuff for me.
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Doc Bernard
Indie Arms Member
^^^^^^^^ ???????? Thread hijacker? Me suspicious.
Doc Bernard
Indie Arms Member
Ooooooh. adding spinach. I like that.
1. Call Falcone's.
2. Make sure they put their chicken parmesan on top of it.
3. Pick it up 25 minutes later.
4. Feast in bliss for days.
2. Make sure they put their chicken parmesan on top of it.
3. Pick it up 25 minutes later.
4. Feast in bliss for days.
troelskirk
Active member
Keep it simple...
Roast a little finely diced chorizo in olive oil, add a clove of garlic and small pieces of roasted artichoke (comes in a glass with oil), a spritz of white wine and a dollop of heavy cream. Add the pasta and serve with grated pecorino. Heaven....
Roast a little finely diced chorizo in olive oil, add a clove of garlic and small pieces of roasted artichoke (comes in a glass with oil), a spritz of white wine and a dollop of heavy cream. Add the pasta and serve with grated pecorino. Heaven....
Nektonic
Veteran
I don't make spaghetti per se, but I have my own pasta and veg/meat type methods.
I prefer a mostaccioli or rotini shaped noodle over the long spaghetti or angel hair variety.
I usually use a store bought sauce, especially if I'm just bustin' out some pasta just for myself. If I make my own sauce, it's a mix of plain tomato sauce, tomato paste, and fire roasted chopped tomatos, plus a dash of brown sugar, pepper, a healthy dose of garlic, a bit of basil, spoonful of olive oil, and finally a bit of chilli powder and some diced onion. Throw all that into a blender (I like smooth pasta sauce, not the hunky chunky style). If I'm going for a simpler pasta dinner, I buy stuff at the store, whatever is on sale I'll just stock up on a good deal of that brand. Prego Garlic, Basil, Oregano blend is not too bad. Paul Newman's Marinara is good stuff. For slightly higher end sauce, my local grocery stores have a brand called Mezzetta which I'll grab when it is on special for a 'buy one get one free' deal. I really like that kind. I also have a nice affordable Italian restaurant in town that will sell their bolognese or marinara sauce for about $5 a jar. It isn't canned & sealed for eternity like store bought stuff, so you gotta use it up faster, but it is good sauce for the money. I'm curious about some of the really expensive sauces, like the Mario Batali brand that is approx. $8-9 a bottle! I've seen some Francis Ford Coppola brand sauce as well as Paul Sorvino (which makes me think of the 'cooking dinner in prison scene in Goodfellas') brand sauce, both of which are also expensive. Someday I suppose I'll give those fancy pants sauces a whirl just to see how they stack up, but damn that's some expensive stuff.
Anyways, I'll often have leftover grilled chicken during the week from previous dinners. I'll use that for the meat, so my pasta cooking is usually just getting the sauce and noodles ready and some vegetables. I like to do one of the three veggie mixtures: 1) carrots/broccoli/mushroom/zucchini/red+yellow peppers, 2) sliced potatoes/carrots/mushrooms, 3) pepperoni slices/mushrooms/finely diced jalopenos/thin cut strips of zucchini. Basically I warm some olive oil or butter in a non-stick wok/pan, then roast some diced garlic in the oil, then start adding the vegetables in, carmelizing them or in a way stir frying them up a bit. I have a couple varieties. With peppers and mushrooms (1) I'll add a smidgen of orange juice and brown sugar to sweeten the peppers (could add sweet italian sausage to this one). With the potato based mix (2), I go a bit spicier. It is all really flexible, depending on how you prefer your meat and vegetables.
When the veggie/meat is done, I drain the pasta, throw it in a bowl, put a helping of my veggies and meat on top of the noodles, and then some sauce on top of all that. I don't use a ton of sauce, as after going to Italy a little over a decade ago, I saw how they didn't end up going crazy and smothering their dishes in tons of sauce. I guess maybe too much sauce can drown out the other flavors of the meats and veggies. I do admit that I add more marinara if I have a nice batch of garlic bread or some bread sticks to dip into the excess sauce.*
I also like to heat up a can of Italian Green Beans as an additional vegetable side dish. Warmed in the microwave, then with some melted butter and roasted garlic mixed in before serving.
Edit: I've been meaning to try some Pepadew Peppers or some Fresno Chiles with pasta as well. I can't seem to find them in my local stores, so I'll have to venture out of town to Whole Foods or some place like that. Anyone used either Pepadews or some Fresno Chiles in their pasta recipes?
* I found a nice companion to pasta dinners is some toasted tomato basil bread from Panera. Or you can use their tomato basil to make garlic bread. It isn't the cheapest way to do garlic bread, but it is a little different than the norm. Any extra slices left over are great for sandwiches during the rest of the week.
I prefer a mostaccioli or rotini shaped noodle over the long spaghetti or angel hair variety.
I usually use a store bought sauce, especially if I'm just bustin' out some pasta just for myself. If I make my own sauce, it's a mix of plain tomato sauce, tomato paste, and fire roasted chopped tomatos, plus a dash of brown sugar, pepper, a healthy dose of garlic, a bit of basil, spoonful of olive oil, and finally a bit of chilli powder and some diced onion. Throw all that into a blender (I like smooth pasta sauce, not the hunky chunky style). If I'm going for a simpler pasta dinner, I buy stuff at the store, whatever is on sale I'll just stock up on a good deal of that brand. Prego Garlic, Basil, Oregano blend is not too bad. Paul Newman's Marinara is good stuff. For slightly higher end sauce, my local grocery stores have a brand called Mezzetta which I'll grab when it is on special for a 'buy one get one free' deal. I really like that kind. I also have a nice affordable Italian restaurant in town that will sell their bolognese or marinara sauce for about $5 a jar. It isn't canned & sealed for eternity like store bought stuff, so you gotta use it up faster, but it is good sauce for the money. I'm curious about some of the really expensive sauces, like the Mario Batali brand that is approx. $8-9 a bottle! I've seen some Francis Ford Coppola brand sauce as well as Paul Sorvino (which makes me think of the 'cooking dinner in prison scene in Goodfellas') brand sauce, both of which are also expensive. Someday I suppose I'll give those fancy pants sauces a whirl just to see how they stack up, but damn that's some expensive stuff.
Anyways, I'll often have leftover grilled chicken during the week from previous dinners. I'll use that for the meat, so my pasta cooking is usually just getting the sauce and noodles ready and some vegetables. I like to do one of the three veggie mixtures: 1) carrots/broccoli/mushroom/zucchini/red+yellow peppers, 2) sliced potatoes/carrots/mushrooms, 3) pepperoni slices/mushrooms/finely diced jalopenos/thin cut strips of zucchini. Basically I warm some olive oil or butter in a non-stick wok/pan, then roast some diced garlic in the oil, then start adding the vegetables in, carmelizing them or in a way stir frying them up a bit. I have a couple varieties. With peppers and mushrooms (1) I'll add a smidgen of orange juice and brown sugar to sweeten the peppers (could add sweet italian sausage to this one). With the potato based mix (2), I go a bit spicier. It is all really flexible, depending on how you prefer your meat and vegetables.
When the veggie/meat is done, I drain the pasta, throw it in a bowl, put a helping of my veggies and meat on top of the noodles, and then some sauce on top of all that. I don't use a ton of sauce, as after going to Italy a little over a decade ago, I saw how they didn't end up going crazy and smothering their dishes in tons of sauce. I guess maybe too much sauce can drown out the other flavors of the meats and veggies. I do admit that I add more marinara if I have a nice batch of garlic bread or some bread sticks to dip into the excess sauce.*
I also like to heat up a can of Italian Green Beans as an additional vegetable side dish. Warmed in the microwave, then with some melted butter and roasted garlic mixed in before serving.
Edit: I've been meaning to try some Pepadew Peppers or some Fresno Chiles with pasta as well. I can't seem to find them in my local stores, so I'll have to venture out of town to Whole Foods or some place like that. Anyone used either Pepadews or some Fresno Chiles in their pasta recipes?
* I found a nice companion to pasta dinners is some toasted tomato basil bread from Panera. Or you can use their tomato basil to make garlic bread. It isn't the cheapest way to do garlic bread, but it is a little different than the norm. Any extra slices left over are great for sandwiches during the rest of the week.
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robmneilson
Veteran
My personal recipe:
boil water
drink shot of licker
add salt to water
apply shot, or beer to yourself
watch stovetop catch fire
call fire dept
apply another shot
fall asleep on couch
viola!
boil water
drink shot of licker
add salt to water
apply shot, or beer to yourself
watch stovetop catch fire
call fire dept
apply another shot
fall asleep on couch
viola!
Bruce Watson
Veteran
My favorite spaghetti sauce recipe is Persian Pasta Sauce from the book Wildly Affordable Organic. The addition of raisins is surprisingly good -- there's a lot of cooking with fruit in Persian cooking, and this recipe captures that flavor pretty darn well.
Gord.T
Still "Senior Member"
I also add in a beef cube sometimes.
I can't find some of the ingrediants here. Maybe at a higher end grocery store.
I will be trying a couple here anyways.
And I think I'll try the Classico sauce this time and not be so cheap and maybe a bit of oregano. I have pre-buttered garlic toast that's handy as well.
edit:// Picked up 2 jars of classico. $7.20. Ouch. Also was browsing in a higher end grocery store and was blown away by almost a full isle of sauces.
And I picked up a can of Strouds Full Sour pickels. JUst tried one. Finally, a pickel that tastes like fast food pickels (for hamburgers and hot dogs). I've been looking for years for these. Whoohoo.
//I have to find some Paul Newman's Marinara somewhere to try out.
I can't find some of the ingrediants here. Maybe at a higher end grocery store.
I will be trying a couple here anyways.
And I think I'll try the Classico sauce this time and not be so cheap and maybe a bit of oregano. I have pre-buttered garlic toast that's handy as well.
edit:// Picked up 2 jars of classico. $7.20. Ouch. Also was browsing in a higher end grocery store and was blown away by almost a full isle of sauces.
And I picked up a can of Strouds Full Sour pickels. JUst tried one. Finally, a pickel that tastes like fast food pickels (for hamburgers and hot dogs). I've been looking for years for these. Whoohoo.
//I have to find some Paul Newman's Marinara somewhere to try out.
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1 jar Paul Newman's Marinara sauce
1 lb Andouille sausage
3 bay leaves
5 cloves garlic chopped fine
1/2 t cayenne pepper
1 can finely chopped tomatoes
1 onion or 2 shallots chopped fine
1 can chopped black olives
1 t dried basil leaves
Saute onions and sausage, add remaining ingredients and simmer for about an hour. Serve on Angel Hair.
1 lb Andouille sausage
3 bay leaves
5 cloves garlic chopped fine
1/2 t cayenne pepper
1 can finely chopped tomatoes
1 onion or 2 shallots chopped fine
1 can chopped black olives
1 t dried basil leaves
Saute onions and sausage, add remaining ingredients and simmer for about an hour. Serve on Angel Hair.