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Any good spaghetti recipes?

Discussion in 'Food Forum' started by Soujurn, Dec 8, 2003.

  1. Soujurn

    Soujurn Deus Diligo USA

    Jul 4, 2001
    Las Cruces, N.M.
    For years I have made it the same way.
    Boil the Mission spaghetti in salted water.
    Fry some hamburger, drain well, add a couple of jars of Prego.
    Drain spaghetti.
    Mix all in a large pyrex baking dish, put in 300 degree oven for an hour.
    Serve with french bread.

    Any other ideas out there?

    Are there better brands of spaghetti?

    I am hungry for some spaghetti and am thinking of doing it a little different than the way I have cooked it for 20 years if I can get some ideas.
  2. I love making the whole thing...pasta/meat/sauce in a pressure cooker...

    brown (in some good olive oil) whatever meat you like - I use a combination of beef/pork/veal, add garlic, shallots, and a few bay leaves while you're browning...

    add a can of crushed tomatoes, a can of tomato paste, a pinch of sugar, red wine or water or stock...3 will need a lot of liquid to cook the dry pasta with...

    add the dry pasta BUT RINSE IT FIRST...

    cook everything in the pressure cooker for 20 minutes...the sauce will be thick and flavorful and the pasta will be infused with all the other great flavors as well.

    The best el-cheapo over-the-counter dry pasta is Barilla.

  3. Weaps

    Weaps Drives A Jeep

    Aug 25, 2000
    Downingtown, PA, USA
    My ingredient list on this is not precise, but more of the "use to taste" variety. First I'll preface it by saying that while I am not Italian, my wife is and she loves my "gravy." Since she grew up in an Italian family that's saying something. Anyway...

    Do the browning thing to a certain amount of ground beef in a big pot. Alternatively you can dice up an onion to cook up before you throw in with the ground beef to brown. I'd say about a pound of beef or so.

    After this is done, optionally drain the meat (I usually don't, but often do in response to the wife's wishes) and then throw in a couple of 15oz cans of tomato sauce. Also this would be a good time to take the three cloves of garlic (did I mention those?) which have been sliced and pressed through a garlic press and throw that in. Dry oregano or, if I'm feeling "gourmet" fresh oregano chopped finely will go in. About a tablespoon or so...maybe more. You have this on a low flame (gas) or low setting if you are cursed with electric.


    Meanwhile, take some hot italian sausage and cook it whole in some fashion. I throw mine on the Weber gas grill for 14 minutes a side at medium heat, turning once. Chop that bad boy up into chunks after it's cooked and throw that in.


    At this point I add some red wine (real wine, but cooking wine will do...just don't use as much salt) and then a can of tomato <b>paste</b> to get the right red color and consistency. Maybe some water if it's not, I use the eyeball method.

    Then take some mushrooms and slice them up. Throw them into the pot as well.

    Let this simmer for...oh, I do it for about three hours or so tasting periodically and adjusting the spices to taste. Sometimes it needs more garlic, or oregano, or salt.

    When you get it right, it's time to cook the pasta. I usually use vermacelli. The dry semolina stuff is fine. I boil water and throw in some salt and about two tablespoons of olive oil. Then twist in the pasta and cook for the recommended time on the package. Probably about 8 minutes.

    Okay, drain that in a colander, spoon out into bowls and ladle the gravy (sauce) onto the pasta. Provide some parmesian freshly grated (the wife does that) and maybe some garlic bread.

    Does that sound too elaborate? Well, I really like to cook so for me it's fun.
  4. MrsKitty


    Mar 23, 2003
    I always try to can my own tomatoes each summer. They are so much better than store bought. The quality of the tomatoes you start with will have a bigger impact on your final taste than any other thing.

    When using home-canned tomatoes, you will need less water/stock/wine and a tad more tomato paste as they are "jucier" than the canned ones you get in the store.

    If you have home canned ones, try using those in your spaghetti. If not, can some this summer! There is not that much too it. Just a bit time consuming but the taste is so worth it. Especially when making spaghetti, soup or chili in December, January or Feburary.

    They are pretty darn good right out of the Mason jar too;f

    Or, if you ain't up to canning, you can freeze them. Not quiet as good but still better than store bought without half the hassle.
  5. It doesn't matter what the sauce is; at the end just throw in a lot of oregano - a LOT- and a whole lot of worcestershire sauce.
  6. Zak3056

    Zak3056 NRA Life Member

    Jul 29, 2001
    Greeneville, TN
    I saw a tip on a cooking show the other day that made sense to me. The host said that, contrary to popular wisdom, you do NOT want to put olive oil in your pasta water. The reason is that while the oiled pasta doesn't stick to itself, the SAUCE doesn't stick to it all that well either.

    Like I said, it made sense to me. YMMV.
  7. nickg


    Jan 16, 2002
    however you make you pasta sauce, the secret is very simple. LONG SLOW COOKING at a simmer. too many people try to rush their sauce along and then wonder why there is no flavor.

    after i bring it up to temperature i simmer it for no less than 3 hours. that means cooking it at the lowest heat setting for those who have no idea what SIMMER means. ;f

    and another added flavor dimension is the fact that when i make my meatballs i DO NOT fry them first. i just roll 'em up and let them cook IN the sauce while it is simmering. that way you get soft meatballs and the flavor from the sauce and the sauce's flavor from the meat becomes one big happy family.
  8. Oh my God,Nick, I'm salivating. You should write porno.
  9. nickg


    Jan 16, 2002
    "As she began to enjoy my Italian sausage, I just stared at her melons wondering if they are as juicy and firm as advertised. I knew her gravy would make my head of lettuce become as big and firm as the cucumbers she had laying there"

    ;f ;f ;f
  10. f1b32oPTic

    f1b32oPTic R4d104c71v3

    Aug 5, 2003
    up close & personal
    4 cans of caso ferro whole baby clams with liquid
    half cup of good extra virgin olive oil
    i cup finely chopped fresh parsley.

    simmer this mixture over medium heat and reduce liquid to about half

    boil noodles al-dente
    and drain

    toss clam sauce in with noodles and 2 cups of freshly grated parmesan or romano

    not that powdered stuff in the green cardboard tubes that say grated parmesan but a good block of hard parmesan

    it is not all that expensive, i bought a large wedge of parmesan from the whole foods store for $4 last night.

    enjoy with a sauvignon blanc
    and garlic bread