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Share your best spaghetti recipe

 
Dr_Kynes
User ID: 341929
United States
02/19/2008 02:41 PM
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Share your best spaghetti recipe
Sometimes we all stumble upon a good recepe'....even if we invent it as we go along.

I'll share my best spaghetti recipe. I've had people say this one should be used in restaurants.

I haven't gotten the water amounts down to a science yet. But my good freind told me the key to any good food is to have the right amount of water...especially with foods that soak up water.

Please share yours too.....or try mine and enjoy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:

12-16 Oz ? of Jimmy Dean’s Hot Pork Breakfast sausage (comes in mushy plastic….not sausage links)
1-1 ½ lbs Ground Chuck ( 15-20% lean )
10-16 White Button Mushrooms ( standard salad mushrooms )
1 Jar Di Parma Classico Four Cheese Spagheti sauce ( 26 Oz )
2 Jars Prego (? 26 Oz…about same size ) Cheese Spaghetti sauce ( one jar can be tomato basil )
1 cup Cabernet Savignon (sweet French Red wine )……you have to buy more than you need unfortunately...not!..good to have some to serve with dinner
1 Large Green Bell Pepper
1 Large Purple Onion
1 package fresh chives ( chives about 5 inches long, comes in rectangular package )
Black Pepper
Fresh Garlic cloves (enough for 4-5 cloves )
1 (or 2 ) packages of spaghetti noodles ( I use the organic high quality ones )

Utensils:

Large Skillet with lid
Scissors
Knives
Large Pot (think for cooking lobsters or a huge stew) with lid
Cutting board
Measuring cup
Colander
Large Bowl for Draining meat juices from colander

Preparation:

Veggies:

Wash mushrooms and cut stems off (or you can use good parts of stems if you prefer )
Wash Green Pepper
Peel Purple onion and cut off top and bottom

Sit down with cutting board and suitable bowl for veggies

Cut mushrooms into about quarter sized pieces and about 2-3 x the thickness of a quarter
Peel 4-5 Garlic cloves. Slice into thin slices (about the thickness of a quarter)
Cut up Green pepper into small chunks (about half size of dime )
Slice up Purple onion into ¼ inch Disks ( that is: parallel to top or bottom of onion )
Set 1/3 of these onion slices aside on a plate next to your stove
Put other 2/3 of these onion slices in with rest of veggies


Meat Browning:

Put Pork sausage into large skillet and put over medium-medium high heat
Use spatula while browning this meat to cut up the sausage while cooking.
Cut, stir and turn over sausage while browning.
Make sure all sausage is fully cooked and in small chunks before draining.

When done, drain sausage grease using colander but drain this grease into bowl. Press
Out as much grease with spatula as you can. Save these drippings. Put pork sausage into
Large pot and free up colander for next step.

Put ground chuck into same skillet (without the sausage) and put on medium heat
Using scissors, cut up fresh chives into skillet as well as 1/3 of the onion into small pieces
Use spatula to stir , cut up and turn over this meat until all is brown.
Toward the end of this process add 1 cup of red wine to browned meat and boil this for about
3-4 more minutes.

Then drain this meat into colander (where you drained pork sausage) and keep all the liquid
from this draining as well.

Put meat into same large pot and add all the spaghetti sauces. Stir up mixture will and put on very low
heat as you go onto next step.

Put all the grease and wine drippings back into skillet. Add all vegetables and stir them up.
Put on medium heat. Add ¼ -1/2 teaspoon of black pepper to this mix as well. Put on lid to this pot and re-stir
this mixture every 15 minutes until veggies have cooked down and are soft to fork (about 45 min total).
Note: towards the end……these veggies should be bubbling nicely.

When finished, dump this mixture into large pot with the rest of the meat/sauce. ( you may decide you only want half of the “drippings” if you want to cut down on the fat……I didn’t do that…I used all that was in the skillet from simmering the veggies ).

Stir the pot every 15 min over low-medium heat. Start out low and work up to medium heat……as you don’t want the bottom of the pan to scorch. Keep lid on while not stirring. Do this for about 1-1 ½ hours.

At this point……..you may want to see how liquid the mixture is. This is a rough guess ;but add one prego jarful of water to the mixture.

Then add one box of spaghetti noodles but break into ¼ length sections (you might want to do fifths or sixths)
Stir and simmer this the same way for another hour or so. Then turn off heat…..after another hour afterward make sure noodles are soft and thick.

Hopefully your mixture isn’t too thick at this point……if it is, you can slowly add ¼ cup water at a time and stir to consistency desired. Or if it is TOO THIN…..you can add more noodles (shouldn’t have to).

We haven’t gotten the noodle/moisture ratio’s down to a science yet on this recipe.
Anonymous Coward
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02/19/2008 02:43 PM
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Re: Share your best spaghetti recipe
sounds good
but, that's a lot of work!

i usually buy organic premade spaghetti sauce
Anonymous Coward
User ID: 368705
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02/19/2008 02:43 PM
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Re: Share your best spaghetti recipe
lmao Thats' not spaghetti sauce, that mere soup! lol
Anonymous Coward
User ID: 368705
United States
02/19/2008 02:44 PM
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Re: Share your best spaghetti recipe
I make mine from scratch, to hell with the premade sauces.

But alas, you don't get my 'from scratch' recipe, sorry lmao

lmao Thats' not spaghetti sauce, that mere soup! lol
 Quoting: Anonymous Coward 368705
Anonymous Coward
User ID: 356676
United States
02/19/2008 02:47 PM
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Re: Share your best spaghetti recipe
take spaghetti. cook it. eat it. crap it out.
Anonymous Coward
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02/19/2008 02:49 PM
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Re: Share your best spaghetti recipe
My "recipe" (if you can call it that) is similar to yours, except, I use either Classico or Paul Newman's for a base; a lower fat hamburger; Sweet Italian sausages, fried and sliced, instead of breakfast sausage, and--if you can find it (they discontinued it here), a cup of Almaden Mountain Burgundy wine--the cheap stuff. Worthless for drinking but its amazing in cooking. The vegetables I use are about the same, except I add 1 - 10 oz. pkg chopped spinach, thawed, then squeezed dry..at least a tsp. of dried basil; a tsp. of dried oregano--and 1/2 cup or so grated Parmesan cheese.

Sometimes we all stumble upon a good recepe'....even if we invent it as we go along.

I'll share my best spaghetti recipe. I've had people say this one should be used in restaurants.

I haven't gotten the water amounts down to a science yet. But my good freind told me the key to any good food is to have the right amount of water...especially with foods that soak up water.

Please share yours too.....or try mine and enjoy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients:

12-16 Oz ? of Jimmy Dean’s Hot Pork Breakfast sausage (comes in mushy plastic….not sausage links)
1-1 ½ lbs Ground Chuck ( 15-20% lean )
10-16 White Button Mushrooms ( standard salad mushrooms )
1 Jar Di Parma Classico Four Cheese Spagheti sauce ( 26 Oz )
2 Jars Prego (? 26 Oz…about same size ) Cheese Spaghetti sauce ( one jar can be tomato basil )
1 cup Cabernet Savignon (sweet French Red wine )……you have to buy more than you need unfortunately...not!..good to have some to serve with dinner
1 Large Green Bell Pepper
1 Large Purple Onion
1 package fresh chives ( chives about 5 inches long, comes in rectangular package )
Black Pepper
Fresh Garlic cloves (enough for 4-5 cloves )
1 (or 2 ) packages of spaghetti noodles ( I use the organic high quality ones )

Utensils:

Large Skillet with lid
Scissors
Knives
Large Pot (think for cooking lobsters or a huge stew) with lid
Cutting board
Measuring cup
Colander
Large Bowl for Draining meat juices from colander

Preparation:

Veggies:

Wash mushrooms and cut stems off (or you can use good parts of stems if you prefer )
Wash Green Pepper
Peel Purple onion and cut off top and bottom

Sit down with cutting board and suitable bowl for veggies

Cut mushrooms into about quarter sized pieces and about 2-3 x the thickness of a quarter
Peel 4-5 Garlic cloves. Slice into thin slices (about the thickness of a quarter)
Cut up Green pepper into small chunks (about half size of dime )
Slice up Purple onion into ¼ inch Disks ( that is: parallel to top or bottom of onion )
Set 1/3 of these onion slices aside on a plate next to your stove
Put other 2/3 of these onion slices in with rest of veggies


Meat Browning:

Put Pork sausage into large skillet and put over medium-medium high heat
Use spatula while browning this meat to cut up the sausage while cooking.
Cut, stir and turn over sausage while browning.
Make sure all sausage is fully cooked and in small chunks before draining.

When done, drain sausage grease using colander but drain this grease into bowl. Press
Out as much grease with spatula as you can. Save these drippings. Put pork sausage into
Large pot and free up colander for next step.

Put ground chuck into same skillet (without the sausage) and put on medium heat
Using scissors, cut up fresh chives into skillet as well as 1/3 of the onion into small pieces
Use spatula to stir , cut up and turn over this meat until all is brown.
Toward the end of this process add 1 cup of red wine to browned meat and boil this for about
3-4 more minutes.

Then drain this meat into colander (where you drained pork sausage) and keep all the liquid
from this draining as well.

Put meat into same large pot and add all the spaghetti sauces. Stir up mixture will and put on very low
heat as you go onto next step.

Put all the grease and wine drippings back into skillet. Add all vegetables and stir them up.
Put on medium heat. Add ¼ -1/2 teaspoon of black pepper to this mix as well. Put on lid to this pot and re-stir
this mixture every 15 minutes until veggies have cooked down and are soft to fork (about 45 min total).
Note: towards the end……these veggies should be bubbling nicely.

When finished, dump this mixture into large pot with the rest of the meat/sauce. ( you may decide you only want half of the “drippings” if you want to cut down on the fat……I didn’t do that…I used all that was in the skillet from simmering the veggies ).

Stir the pot every 15 min over low-medium heat. Start out low and work up to medium heat……as you don’t want the bottom of the pan to scorch. Keep lid on while not stirring. Do this for about 1-1 ½ hours.

At this point……..you may want to see how liquid the mixture is. This is a rough guess ;but add one prego jarful of water to the mixture.

Then add one box of spaghetti noodles but break into ¼ length sections (you might want to do fifths or sixths)
Stir and simmer this the same way for another hour or so. Then turn off heat…..after another hour afterward make sure noodles are soft and thick.

Hopefully your mixture isn’t too thick at this point……if it is, you can slowly add ¼ cup water at a time and stir to consistency desired. Or if it is TOO THIN…..you can add more noodles (shouldn’t have to).

We haven’t gotten the noodle/moisture ratio’s down to a science yet on this recipe.
 Quoting: Dr_Kynes 341929
Dr_Kynes (OP)
User ID: 341929
United States
02/19/2008 02:50 PM
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Re: Share your best spaghetti recipe
Hey don't knock it till you try it.

If you like to "kick it up a notch" you can also add 3 tablespoons of crab boil oil (not the dried spice packs) to the simmering of the veggies. Also wait till the next day to reheat and eat. That is; for those that like an extra kick of spice. Note: Some grocery stores don't sell the crab boil oil so those who want to try this might have to order it online...big city grocery stores usually have it, but I'm in a small city. ( sigh ).
Sireen-reborn

User ID: 335827
United States
02/19/2008 02:53 PM
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Re: Share your best spaghetti recipe
Fresh onion, garlic, mushrooms and hamburger, cooked in freshly picked Oregono and burgandy wine.

Drain, add tomatoe Juice (and one can of tomatoe paste if you like a thicker sauce).

It's simple, and fantastic!
anything after 'but' is bullshit!

[link to www.myspace.com]

"Once you open your mind to the possibility of conspiracy, you then see conspiracy in everything." [link to deadbydecember-sireen.blogspot.com]
Anonymous Coward
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United States
02/19/2008 02:53 PM
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Re: Share your best spaghetti recipe
That's ok, but thanks.

I like mine made from FRESH ingredients and a thicker sauce, for which you would need tomato paste.

Neither of your recipes have that.
Anonymous Coward
User ID: 368705
United States
02/19/2008 02:55 PM
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Re: Share your best spaghetti recipe
Tomato juice???

Now I've heard it all! lmao

Fresh onion, garlic, mushrooms and hamburger, cooked in freshly picked Oregono and burgandy wine.

Drain, add tomatoe Juice (and one can of tomatoe paste if you like a thicker sauce).

It's simple, and fantastic!
 Quoting: Sireen-reborn
Anonymous Coward
User ID: 376567
United Kingdom
02/19/2008 02:55 PM
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Re: Share your best spaghetti recipe
...and my dad used to come in a scream at us, "I'm a Chinese bear!" walking around the wighut. Oh, OH, you gotta help me, I'm inside my own mind and I can't get out.
Anonymous Coward
User ID: 348468
United States
02/19/2008 02:56 PM
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Re: Share your best spaghetti recipe
worship

so funny, why is it that people think they are a grand chef, or like they just invented the wheel,when they figure out that sketty is good with a bit of sausage in it...

wierd...
Anonymous Coward
User ID: 368705
United States
02/19/2008 02:56 PM
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Re: Share your best spaghetti recipe
Dang, still no reason to give one star, OP I will give you five.

Tomato juice???

Now I've heard it all! lmao


Fresh onion, garlic, mushrooms and hamburger, cooked in freshly picked Oregono and burgandy wine.

Drain, add tomatoe Juice (and one can of tomatoe paste if you like a thicker sauce).

It's simple, and fantastic!

 Quoting: Anonymous Coward 368705
Anonymous Coward
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02/19/2008 02:57 PM
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Re: Share your best spaghetti recipe
...and my dad used to come in a scream at us, "I'm a Chinese bear!" walking around the wighut. Oh, OH, you gotta help me, I'm inside my own mind and I can't get out.
 Quoting: Anonymous Coward 376567

you must have been well entertained as a child :)
Anonymous Coward
User ID: 348468
United States
02/19/2008 02:58 PM
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Re: Share your best spaghetti recipe
Tomato juice???

Now I've heard it all! lmao


Fresh onion, garlic, mushrooms and hamburger, cooked in freshly picked Oregono and burgandy wine.

Drain, add tomatoe Juice (and one can of tomatoe paste if you like a thicker sauce).

It's simple, and fantastic!

 Quoting: Anonymous Coward 368705

worship

o grand master of the sauce...

please reveal your secrets to us

unworthy as we might be...

chuckle

tard
Anonymous Coward
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02/19/2008 02:58 PM
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Re: Share your best spaghetti recipe
2 jars "hyvee" spaghetti sauce if you have hyvee in your area ( I swear by the stuff.. it's much thicker then ragu and prego, more like a paste, and kicks ass)

half an onion (or a whole one)

package of mushrooms (raw, in produce dept)

1 lb lean ground beef or two pounds of cheaper higher fat content ground beef

1 small package of spaghetti, take your pick of brand.. I like high fiber stuff

brown beef with onions and mushrooms mixed in.. dump contents into crock pot

mix sauce into beef mixture.. turn on crock pot to low

boil spaghetti noodles.. stir into the sauce mixture in crock pot.. slow cook only until warm, don't slow cook spaghetti all day, and not on high.

You can optionally add.. greek seasoning for flavor, packets of saccharin for sweetness (I put saccharin on everything)

nothing special here, just normal, delicious spaghetti.

keep in mind thin sauces don't work as well with a spaghetti that's all mixed together, you're better off keeping the spaghetti and sauce separate until serving if you use thin sauces, or add tomato paste with it.

I mince my onion finely too... mushrooms I keep a bit larger...
Anonymous Coward
User ID: 376647
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02/19/2008 03:00 PM
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Re: Share your best spaghetti recipe
I make my own sauce from scratch msg is in all of those above brands,

my personal recipe for sauce

1 and 1/2 cans small of tomato paste added to one can large of crush tomatos "not tomato sauce" then you need garlic oregano or Italian herbs mixed dry or fresh,2 and 1/2 cups water, 1/4 cup suger or honey ,1/4 white onion diced,3 tablespoons franks red hot sauce but you can add 2tbs if it is to hot add gradually to see what you like, three cups of water, olive oil

now take two tbs olive oil mix with 1/2 cup diced onions fry transparent on med-low , then once onions are transparent add tomatoes ,water and concentrated tomato add sugar and hot sauce boil until sauce is thick enough to slightly stick to the spoon then it is done.

use splat guard to prevent the sauce from getting everywhere. allow sauce to sit for 7 minutes off to cool and further reduce since evaporation will make it more thick.
Anonymous Coward
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02/19/2008 03:01 PM
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Re: Share your best spaghetti recipe
msg is naturally occuring in high levels on Parmesan cheese, too. Chemically, it's no different from synthesized MSG.. actually regular synthesized MSG is healthier then the "hydrolyzed soy protein" they try to pass off as not being MSG when it really is.


Free Glutamate Content of Foods (mg/ml)
Cow’s milk 2
Human milk 22
Eggs 23
Beef 33
Fish (mackerel) 36
Chicken 44
Potatoes 102
Corn 130
Oysters 137
Tomatoes 140
Broccoli 176
Mushrooms 180
Peas 200
Grape juice 258
Fresh tomato juice 260
Walnuts 658
Soy sauce 1,090
Parmesan cheese 1,200
Roquefort cheese 1,280
Anonymous Coward
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02/19/2008 03:02 PM
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Re: Share your best spaghetti recipe
btw I said 3 cups of water and made it 2 and 1/2 because it takes longer with 3 cups and really does not matter and makes it faster to cook
Anonymous Coward
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02/19/2008 03:02 PM
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Re: Share your best spaghetti recipe
so dont add 3 cups with 1 and 1/2 cups just decide which one you want to add 3 cups or 1 and 1/2 cups and go on that
Anonymous Coward
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02/19/2008 03:03 PM
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Re: Share your best spaghetti recipe
I make spaghetti sauce you would find in Italy. I'm Italian and my mom showed me how to make real spaghetti, like her mom did and her mom before that lmao

Sorry, it's a family secret recipe!
worship

o grand master of the sauce...

please reveal your secrets to us

unworthy as we might be...

chuckle

tard
 Quoting: Anonymous Coward 348468
Anonymous Coward
User ID: 348468
United States
02/19/2008 03:05 PM
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Re: Share your best spaghetti recipe
I make spaghetti sauce you would find in Italy. I'm Italian and my mom showed me how to make real spaghetti, like her mom did and her mom before that lmao

Sorry, it's a family secret recipe!


worship

o grand master of the sauce...

please reveal your secrets to us

unworthy as we might be...

chuckle

tard

 Quoting: Anonymous Coward 368705



chuckle
who gives a shit?

real italian food sucks ass

have you ever eaten real italian pizza? yak

european food in general really sucks
Anonymous Coward
User ID: 376668
United Kingdom
02/19/2008 03:05 PM
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Re: Share your best spaghetti recipe
Free Glutamate Content of Foods (mg/ml)
Cow’s milk 2
Human milk 22
Eggs 23
Beef 33
Fish (mackerel) 36
Chicken 44
Potatoes 102
Corn 130
Oysters 137
Tomatoes 140
Broccoli 176
Mushrooms 180
Peas 200
Grape juice 258
Fresh tomato juice 260
Walnuts 658
Soy sauce 1,090
Parmesan cheese 1,200
Roquefort cheese 1,280
 Quoting: dreamer


Is that your recipe?
What yer cookin'?
Anonymous Coward
User ID: 374325
United States
02/19/2008 03:06 PM
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Re: Share your best spaghetti recipe
(when tomatoes aren't in season)

2 big cans crushed tomatoes
2 cans diced tomatoes
1 med onion
1 green pepper
1 carrot - shredded
1 lb sweet italian sausage - patties or removed from casing.
1 lb ground beef.
3 cloves garlic- minced.
3 bay leaves
1 cup beef stock
1/3 bottle cabernet or merlot - whatever you have leftover. (can store in freezer)
1/2 can tomato paste
mushrooms - however much you like.

dump all the tomato stuff, carrot, stock, bay leaves, 1/2 of the garlic, into a big pot on lo and forget about it.

in good sized saute pan - a bit of olive oil , heat it up dump in onions, peppers a tiny bit of salt & pepper cook until soft. add sausage. cook until very little pink remains, add in beef, rest of garlic and mushrooms. cook until beef is browned.
dump all that into big pot with tomato. deglaze the saute pan with the wine and dump that in.
let the whole thing simmer until it smells like tomato sauce and not tomatoes - usually a couple of hours. stirring every 8-10 minutes.

just before serving add basil, oregano, marjoram, parsley to taste.

this makes enough to freeze several batches.
Anonymous Coward
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United States
02/19/2008 03:11 PM
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Re: Share your best spaghetti recipe
I make spaghetti sauce you would find in Italy. I'm Italian and my mom showed me how to make real spaghetti, like her mom did and her mom before that lmao

Sorry, it's a family secret recipe!

 Quoting: Anonymous Coward 368705



real spaghetti cuz its italian?

"real" or the original spaghetti is called chow mein..

chuckle
impetigo
User ID: 235206
United States
02/19/2008 03:14 PM
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Re: Share your best spaghetti recipe
I don't make sauce from scratch
and I hate tomato's. I use
Ragu sauce, because there aren't
any hunks of tomatoes. I kick
up my sauce by adding some fat
from the beef or pork, cutting
the sauce with sugar and adding
some tobasco and A-1, wostershire
sauce. Use lots of oregano, italian
seasoning or italian bread crumbs
dumped right into the sauce. onions
are cooked with the beef or pork.
Abby Normal
User ID: 316355
United States
02/19/2008 03:21 PM
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Re: Share your best spaghetti recipe
First you go out inna woods and shoot a spaghetti, then you tie it to the hood of your truck and drive home with it, then you hang it inna tree for a couple days, then you drag it inna house and cut it into roasts, chops, steaks and grind up the little parts until you have enough to make spaghetti and meatballs...Ummmm, sooooo gooooodddd!!

hiding
Anonymous Coward
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02/19/2008 03:22 PM
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Re: Share your best spaghetti recipe
worship

so funny, why is it that people think they are a grand chef, or like they just invented the wheel,when they figure out that sketty is good with a bit of sausage in it...

wierd...
 Quoting: Anonymous Coward 348468


Because spaghetti sauce is one of those comfort things where everybody has a favorite. The whole point is..you can make something really nice--without having to be a chef.

Caraway seed is nice too, as well as a little half and half if you have it. Stir in a can of whole olives at the end--it looks nice.

I LOVE spaghetti sauce from scratch, but..it doesn't have to be, to be good.
dookie stain
User ID: 317540
United States
02/19/2008 03:27 PM
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Re: Share your best spaghetti recipe
Here's a tomatoless recipe.....

sautee diced proscuitto and chopped garlic ....parboil peas...when spagetti is boiled, strain and toss into pan with proscuitto/garlic...and peas...drizzle with virgin olive oil...fresh cracked black pepper and a some red pepper flakes...toss well and serve...nice change from the red sauces....
Anonymous Coward
User ID: 374325
United States
02/19/2008 03:32 PM
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Re: Share your best spaghetti recipe
Here's a tomatoless recipe.....

sautee diced proscuitto and chopped garlic ....parboil peas...when spagetti is boiled, strain and toss into pan with proscuitto/garlic...and peas...drizzle with virgin olive oil...fresh cracked black pepper and a some red pepper flakes...toss well and serve...nice change from the red sauces....
 Quoting: dookie stain 317540



hate your name but that recipe sounds yummy - thank you!
Coolchick

User ID: 312470
Canada
02/19/2008 10:33 PM
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Re: Share your best spaghetti recipe
First of all, buy spaghettini
I've dreamt so long..
I cannot dream anymore..

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