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Anyone have any good spaghetti recipies?
Posted on 10/15/13 at 8:59 pm
Posted on 10/15/13 at 8:59 pm
Anyone have any good spaghetti recipies? Not looking for run of the mill, I'm looking for something a little different.
What are some of your takes on this Italian staple
Wife has been good to me and she loves her some sketti so I wanted to make her dinner this weekend..
What are some of your takes on this Italian staple
Wife has been good to me and she loves her some sketti so I wanted to make her dinner this weekend..
13
Posted on 10/15/13 at 9:01 pm to bdv1974
You want a sauce? Meatballs?
Posted on 10/15/13 at 9:02 pm to bdv1974
Do you know who else loves sketti?
Honey Boo Boo's mom.
Honey Boo Boo's mom.
Posted on 10/15/13 at 9:04 pm to bdv1974
Check the recipe thread and book in the stickied thread above. I use Vita Greco's red gravy/meat sauce recipe myself, as well as her meatball recipe. You can google for it.
Highly recommend simmering some pork bones in the sauce when you're making it. Gives it some more depth of flavor. You can use neck bones, but the last time I did that, they broke up a little. I prefer some meaty pork spare ribs.
Highly recommend simmering some pork bones in the sauce when you're making it. Gives it some more depth of flavor. You can use neck bones, but the last time I did that, they broke up a little. I prefer some meaty pork spare ribs.
Posted on 10/15/13 at 9:05 pm to bdv1974
For the OP:
"Shoot From the Hip Pasta Red Sauce
I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.
Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.
For the sauce:
1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup
Method
Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.
Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.
Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good. "
Posted on 10/15/13 at 9:07 pm to bdv1974
Cajun power spaghetti sauce 
Posted on 10/16/13 at 10:17 am to bdv1974
quote:
Anyone have any good spaghetti recipies? Not looking for run of the mill, I'm looking for something a little different.
I have a very good one I have been making for over 20 years. I have it hand written in my recipe journal (old favorite family recipes) at home but have never typed it out in an electronic format. Will do this weekend and report back.........one of favorite dishes!!
Posted on 10/16/13 at 10:30 am to bdv1974
Search for JR's recipe, I've read good things. Actually picked up ingredients yesterday to make it myself.
Posted on 10/16/13 at 12:28 pm to bdv1974
easy
1 pack of frozen, pre-cooked meatballs
1 can of prego
1 white onion
1 box of angel hair pasta
1 lb of ground beef
brown sugar
oregano
Parmesan cheese
Feeds 5-6
Prep time: however long it takes to defrost meatballs
Cook time: 30-40 minutes
Defrost the frozen meatballs.
Chop up your onion and brown it with your ground beef.
While browning your ground beef, start boiling your water for the angel hair pasta.
Once ground beef and onion are well browned, add prego sauce, now thawed meatballs, a pinch of brown sugar, and oregano to taste. Cover, reduce heat, and simmer.
Add noodles to boiling water and boil until tender.
By the time the noodles are done and strained, the sauce should reach the appropriate thickness.
Turn off heat, garnish with Parmesan cheese, and serve.
It comes out so good that most people would never suspect prego.
1 pack of frozen, pre-cooked meatballs
1 can of prego
1 white onion
1 box of angel hair pasta
1 lb of ground beef
brown sugar
oregano
Parmesan cheese
Feeds 5-6
Prep time: however long it takes to defrost meatballs
Cook time: 30-40 minutes
Defrost the frozen meatballs.
Chop up your onion and brown it with your ground beef.
While browning your ground beef, start boiling your water for the angel hair pasta.
Once ground beef and onion are well browned, add prego sauce, now thawed meatballs, a pinch of brown sugar, and oregano to taste. Cover, reduce heat, and simmer.
Add noodles to boiling water and boil until tender.
By the time the noodles are done and strained, the sauce should reach the appropriate thickness.
Turn off heat, garnish with Parmesan cheese, and serve.
It comes out so good that most people would never suspect prego.
Posted on 10/16/13 at 12:45 pm to bdv1974
best sauce ever
for sauce, try this one. No lie, its about as good as any I've ever had home or restaurant. Check out the comments below for some good tweaks from other users. FWIW my (Italian) wife has told me its the best shes ever had as well.
for sauce, try this one. No lie, its about as good as any I've ever had home or restaurant. Check out the comments below for some good tweaks from other users. FWIW my (Italian) wife has told me its the best shes ever had as well.
Posted on 10/16/13 at 1:15 pm to bdv1974
I may be hung for this one, but I added a little carrot juice to my spaghetti once. It was really good. I juiced it myself though, probably wouldn't be the same store bought.
Posted on 10/16/13 at 2:53 pm to bdv1974
Puttanesca "angry" Sauce:
Ingredients
28 oz can of whole tomatoes, crushed with juice
2.5 Tbs tomato paste
One medium onion, finely chopped
4-6 large cloves of garlic
3/4 cup green olives rough chop
1/2 cup capers, drained and squeezed almost dry
8 anchovy filets mashed or 1 tbs anchovy paste
1 shot vodka
Red pepper flakes to taste (adjustable)
1 tsp fresh ground black pepper
2 bay leaves
2 dashes worchestire sauce
Additional juice from canned tomatoes for consistency
1 tsp dried oregano
Salt to taste
Fresh basil to taste
Procedure
Sweat down onion with about 2 tbs olive oil, until translucent. Add anchovy paste and mix well. Turn heat down to add tomato paste and tomatoes. Raise heat back to medium low and add vodka, remaining seasonings except salt. Add capers and olives, cook for 5-10 min and taste for salinity. Add salt if needed. Cook covered on low-medium low for 1 hour, stirring every 5 minutes (watch out for sticking). Add fresh basil toward end of cooking period. Add anchovy and red pepper flakes if you need an "angrier" sauce. Makes 4-6 servings.
Ingredients
28 oz can of whole tomatoes, crushed with juice
2.5 Tbs tomato paste
One medium onion, finely chopped
4-6 large cloves of garlic
3/4 cup green olives rough chop
1/2 cup capers, drained and squeezed almost dry
8 anchovy filets mashed or 1 tbs anchovy paste
1 shot vodka
Red pepper flakes to taste (adjustable)
1 tsp fresh ground black pepper
2 bay leaves
2 dashes worchestire sauce
Additional juice from canned tomatoes for consistency
1 tsp dried oregano
Salt to taste
Fresh basil to taste
Procedure
Sweat down onion with about 2 tbs olive oil, until translucent. Add anchovy paste and mix well. Turn heat down to add tomato paste and tomatoes. Raise heat back to medium low and add vodka, remaining seasonings except salt. Add capers and olives, cook for 5-10 min and taste for salinity. Add salt if needed. Cook covered on low-medium low for 1 hour, stirring every 5 minutes (watch out for sticking). Add fresh basil toward end of cooking period. Add anchovy and red pepper flakes if you need an "angrier" sauce. Makes 4-6 servings.
Posted on 10/16/13 at 7:06 pm to bdv1974
This is my favorite meatball recipe, from Dom Delouise's cookbook, "Eat This. It'll Make You Feel Better".
Dom's Mom's Meatballs
2 pounds ground chuck
1/2 pound ground pork
2 cups Italian-flavored bread crumbs
4 Eggs
1 cup milk
1 cup Fresh parsley; chopped
1 cup cheese parmesan; grated
1 tablespoon olive oil
2 cloves garlic; chopped very fine
1 Onion; minced
1/2 cup pignoli; (pine nuts) (optional)
Dom's mom's meatballs Preparation
Place all ingredients in a large bowl and mix throughly. Let stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for 1/2 hour at 350 degrees. (I bake em in the oven.) Gently place in your own hot spaghetti sauce and cook on medium-low heat for 1 hour.
served with spaghetti sauce and ricotta cheese on top of small portion of whole wheat pasta:
Dom's Mom's Meatballs
2 pounds ground chuck
1/2 pound ground pork
2 cups Italian-flavored bread crumbs
4 Eggs
1 cup milk
1 cup Fresh parsley; chopped
1 cup cheese parmesan; grated
1 tablespoon olive oil
2 cloves garlic; chopped very fine
1 Onion; minced
1/2 cup pignoli; (pine nuts) (optional)
Dom's mom's meatballs Preparation
Place all ingredients in a large bowl and mix throughly. Let stand 1/2 hour. Shape into medium-size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for 1/2 hour at 350 degrees. (I bake em in the oven.) Gently place in your own hot spaghetti sauce and cook on medium-low heat for 1 hour.
served with spaghetti sauce and ricotta cheese on top of small portion of whole wheat pasta:
This post was edited on 10/17/13 at 1:28 pm
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