[ARCHIVED THREAD] - How do y’all make spaghetti? (Page 1 of 3)
Posted: 8/23/2019 3:38:49 PM EDT
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Who has the best spaghetti recipe? With meat...
What about garlic bread? I need to impress the girlfriend tonight. Thanks GD. 
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1 Jug Prego (32oz?)
1/2 pound ground beef 1/2 pound italian sausage Can of diced tomatoes Onion Garlic Italian spices Red Wine Saute garlic and onion in olive oil until fragrant put it meat and brown drain excess grease add prego add 1 tablespoon butter add tomatoes add shot of wine (to taste) add spices (oregano, basil etc) simmer down Garlic bread: soften a stick of butter add: onion powder paprika (until butter is pretty reddish orange) garlic powder dried italian spices parm cheese spread on to bread, broil until edges just start turning dark brown / desired doneness |
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Quoted:
1 Jug Prego (32oz?) 1/2 pound ground beef 1/2 pound italian sausage Can of diced tomatoes Onion Garlic Italian spices Red Wine Saute garlic and onion in olive oil until fragrant put it meat and brown drain excess grease add prego add 1 tablespoon butter add tomatoes add shot of wine (to taste) add spices (oregano, basil etc) simmer down Garlic bread: soften a stick of butter add: onion powder paprika (until butter is pretty reddish orange) garlic powder dried italian spices parm cheese spread on to bread, broil until edges just start turning dark brown / desired doneness |
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Quoted:
1 Jug Prego (32oz?) 1/2 pound ground beef 1/2 pound italian sausage Can of diced tomatoes Onion Garlic Italian spices Red Wine Saute garlic and onion in olive oil until fragrant put it meat and brown drain excess grease add prego add 1 tablespoon butter add tomatoes add shot of wine (to taste) add spices (oregano, basil etc) simmer down Garlic bread: soften a stick of butter add: onion powder paprika (until butter is pretty reddish orange) garlic powder dried italian spices parm cheese spread on to bread, broil until edges just start turning dark brown / desired doneness |
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Quoted: That sounds great. The only thing I can add is I do the same with ground beef and ground pork, or sausage or Italian sausage and while it's cooking I use a potato masher to mash it until it's done. It makes for a fine, minced texture, then add sauce to it to make a meat sauce, with extra sauce on the side so you can decide how much sauce you want. More meat is always better. |
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Can of whole peeled tomatos
small can of tomato paste 2 pounds of ground beef (or ground beef/pork together) Chianti wine stick of butter onion garlic salt pepper sugar basil oregano red pepper flakes Freestyle the amounts of each.... Cook for ~3 hours Gotta make the noodles too, though. Attached File Attached File |
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This. I make and can my own.
For meat I like a mild italian sausage. Pasta cook to al dente, retain a small amount of starch water to help emulsify a home made sauce. I like a sprinkle of parmesan on my garlic bread as well. Broil until soft and just turning brown at the edges. |
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Quoted:
1 Jug Prego (32oz?) 1/2 pound ground beef 1/2 pound italian sausage Can of diced tomatoes Onion Garlic Italian spices Red Wine Saute garlic and onion in olive oil until fragrant put it meat and brown drain excess grease add prego add 1 tablespoon butter add tomatoes add shot of wine (to taste) add spices (oregano, basil etc) simmer down Garlic bread: soften a stick of butter add: onion powder paprika (until butter is pretty reddish orange) garlic powder dried italian spices parm cheese spread on to bread, broil until edges just start turning dark brown / desired doneness |
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Quoted:
https://www.AR15.Com/media/mediaFiles/51536/2016-04-17_00_20_23-301436.jpg Don't forget to use D.O.P certified San Marzano tomatoes. I pulse them three or four times real quick in a food processor. ~5-6 hours later: https://www.AR15.Com/media/mediaFiles/51536/2016-04-17_08_20_26-301437.jpg Add noodles.  |
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Quoted:
Carrots do not belong in spaghetti or lasagna. Cannot understand why people do that. Bleah... Quoted:
Quoted:
https://www.AR15.Com/media/mediaFiles/51536/2016-04-17_00_20_23-301436.jpg Don't forget to use D.O.P certified San Marzano tomatoes. I pulse them three or four times real quick in a food processor. ~5-6 hours later: https://www.AR15.Com/media/mediaFiles/51536/2016-04-17_08_20_26-301437.jpg Add noodles. |
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A tip from Ralphie that I've tried and I really think it does make a difference.
Uncle Ralphie's Gravy Tip |
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I've made home made sauce with San Marzano's. Tasted great. Wasn't nearly enough better than Classico to ever do it again. Just my opinion.
I take a jar of Classico and some oven baked good quality Italian sausage sliced up in chunks and eat it on noodles. Works for me? |
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Sauce-
1 qt tomato juice 12oz can tomato paste Sauté- 1 lb ground beef 1 med. onion chopped Green pepper chopped 6 oz sliced mushrooms Salt Pepper 1 tsp garlic powder 1 tablespoon Italian seasoning ...... 1 lb of Enriched Spaghetti (NOT thin) Top with Parmesan Cheese Easy Peezy. |
| Brown chopped onion and add meat. After that take a bunch of tomatoes and little red wine vinegar and throw them on the same skillet to deglaze the pan. Cook the tomatoes down and add olive oil, fresh basil, fresh oregano and garlic. Boil the pasta and add a little of the water to the sauce. Top with fresh parmesan. |
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Quoted:
Who has the best spaghetti recipe? With meat... What about garlic bread? I need to impress the girlfriend tonight. Thanks GD. Report back to GD |
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Anyone who said noodle or Prego show be banned from talking about food. Period.
Scalfani pasta and sauces are excellent. Meat sauce should really be made from scratch tho. Eta... This channel is pretty good. Reminds me of my Grandma, Great Aunts and lots of the little old ladies growing up. Except our saucer/mill was hand crank....... I put a lot of miles on that thing as a kid  Italian Grandma Makes Sunday Sauce  Italian Grandma Makes Canned Tomato Puree |
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Quoted:
Can of whole peeled tomatos small can of tomato paste 2 pounds of ground beef (or ground beef/pork together) Chianti wine stick of butter onion garlic salt pepper sugar basil oregano red pepper flakes Freestyle the amounts of each.... Cook for ~3 hours Gotta make the noodles too, though. https://www.AR15.Com/media/mediaFiles/378839/4B3163BA-599A-407B-B0A2-0C163733D697_jpeg-1064599.JPG https://www.AR15.Com/media/mediaFiles/378839/3FBAFFE0-4489-449E-A6E9-CBB2603B06A3_jpeg-1064600.JPG 
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If your timeline is tonight and you want to impress the GF, maybe stick to something simple. Brown some ground meat in a skillet and add your favorite spaghetti sauce from a jar. Serve over pasta. Garlic bread: New York Bakery Texas toast w/ garlic in the frozen foods section.
If you had more time to experiment with recipes: About a pound of ground beef. Round or chuck. Both are good, but different flavors. A couple medium-large yellow sweet onions, like Vidalia. Chopped. Garlic cloves. Whole or minced in a jar. To make a good impression with GF, don't peel without gloves (because of lingering garlic smell) Tomato paste, or sauce in a can. This is like beans or no beans. Some will only use paste and others like sauce. Buy a couple cans. Canned tomatoes. Already diced if your time is limited. Salt, Basil, Thyme, Oregano. Mushrooms, if desired. Fresh. Clean and chop. Spaghetti noodles. Different opinions, from angel hair to thick. I suggest thin spaghetti as a compromise (cook about 10 minutes in boiling water) Brown the ground meat in a skillet. Break up so it's not big chunks. Drain part of the rendered fat. Opinions vary on how much to keep. Maybe start with draining most of it. Don't clog up your sink drain. Separate skillet, cook the chopped onions until they are soft (can cook in butter or some of the rendered fat from the ground beef). Add the garlic after the onions have cooked for about 10 minutes. Garlic should cook until soft also. Combine the onions and ground beef (both cooked at this point) Add canned tomatoes. Add tomato paste and/or sauce Add salt, oregano, thyme, basil. This is where you will need to experiment a few times. Some like one of the three spices more than the others. I would go with more thyme, but YMMV. Add mushrooms about a half hour before the end. Simmer for 45 minutes to 1 hour+ Serve with coarse grated (or shaved) parmesan cheese. Garlic bread: Follow instructions on box. Can melt cheddar (or other cheese) on top if desired. Most cooks will not measure the spices. They will add until it looks right, Taste and add more if necessary. Good luck. Also, don't underestimate the size of the skillet you will need. Rookie mistake is to think a 10 inch skillet will be big enough (probably not). It will take a few times experimenting until you get everything in the proportion you and GF like. ETA: You can add a little crushed red pepper to the sauce if you like it spicy. |
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Quoted: This is almost identical to how the GF and I prepare homemade spaghetti. She tends to add a little bit of a tropical/Filipino kick to it some sort of way, but it follows the basic plan above. I taught her this method, and she put her own spin on it. It's pretty fuckin good. |
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Quoted:
Over dinner ask for a threesome with her best friend. If she says she is straight, point to spaghetti and say: "So is spaghetti till it gets wet." Report back to GD Quoted:
Quoted:
Who has the best spaghetti recipe? With meat... What about garlic bread? I need to impress the girlfriend tonight. Thanks GD. Report back to GD 
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Olive Garden Take Out.
Because if you're just now asking how to cook, and you're down to asking GD, you're gonna need take out. |
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Start with a whole onion chopped up and 3 to 4 cloves fresh garlic Sautéed in a little olive oil. You will need 3lbs ground chuck. Add the meat to onion and garlic. Brown and pour off grease. I then add 1 can tomato paste and 16 ounces of tomato sauce I season with salt,lots of oregano to taste ,Italian seasoning,and red cooking wine. Add some water and simmer about 45 minutes I usually add can mushrooms at this point. You can use fresh mushrooms but start cooking them earlier in the sauce I usually serve with hot crusty bread and a salad The secret is to season to your taste with the result being a true Italian flavor |
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for the keto group......
1 16oz jar Rao's marinara sauce 2 zucchini cubed 2 yellow squash cubed cooked within the sauce fresh oregano fresh parsley fresh basil pink himalayan salt cracked pepper garlic *** i dont use pasta anymore...... so: 4 turkey sausage links cooked and slice down middle, then a layer of ricotta cheese, a layer of the sauce up above, some parm cheese and a little asiago, and a layer of mozz..... bake and eat |
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Quoted:
Olive Garden Take Out. Because if you're just now asking how to cook, and you're down to asking GD, you're gonna need take out. |
| I used to make my sauce from scratch and let it cook down for hours until I bought Hunts canned sauce. Dead serious. Now it takes me way less time and just need to saute' onions and garlic plus ground beef before adding the sauce and some spices. I have kids yo. |
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1 lbs sweet round Italian sausage
1 onion (whatever kind you like) 8 ounces of mushrooms (whatever kind you like) 1 jar (32 oz) of spaghetti sauce (your choice) 3 cloves of chopped garlic Salt/pepper to taste Brown the sausage and add the onion the mushrooms and the garlic. Once that's done, salt and pepper to taste. Add in the jar of sauce. Then fill jar halfway with water, shake, and add to the mixture. Let it simmer for about 10 minutes on low. I know, it's not homemade, but it is a favorite at my house. |
[ARCHIVED THREAD] - How do y’all make spaghetti? (Page 1 of 3)
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