re: Anyone have any good spaghetti recipies?

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.

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.

I need to write down some measurements for things as well and just haven't gotten around to it. I should do it for myself so I'll be more consistent.

Embo, I can see carrot juice working. People add carrots rather than the typical sugar to tame the tomatoes.

Sorry, was posting from my phone at the time.

JRs spaghetti

Looks good! Thanks for the link but who the heck is JR?

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.

quote:

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Not sure, but the recipe looked simple, and got the Gris stamp of approval, so I'm trying it.

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I've never made it, but I like JR. When did I stamp it?

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: