I'm looking for a good from scratch recipe that doesnt cost to much but tastest great. Any ideas and tips on preperation? Almost Homemade Spaghetti Sauce
"You won't believe how delicious this is and how fast you can make it on the shortest notice. The Italian Sweet Sausage is what gives it it's fantastic flavor."
Serves 6
2 jars of your favorite spaghetti sauce
4 large cloves fresh garlic, chopped
1 small. onion, chopped
1 pkg Sweet Italian sausage (5 to a pkg)
3/4 pkg Angel Hair spaghetti
1. In a 5 qt saucepan, or Dutch Oven, add a little oil (preferrably olive oil) and saute the chopped garlic and onions until soft and clear, but not browned.
2. Add the Ragu sauce and bring to a boil; immediately lower to a simmer.
3. Add all of the whole Sweet Italian sausages.
4. Bring the sauce back to a boil and immediately lower to a simmer; cover and let cook for 20 min.
5. While the sauce is simmering, cook the spaghetti according to the pkg directions; drain and add a little olive oil to keep from sticking.
6. Cut the sausages in half and place a piece on the side of each plate when serving.
Serve with a tossed green salad, and hot garlic bread.
*You can also add a small can of drained, sliced mushrooms, or black olives to the sauce, if you like. Buy good spaghetti. Soak the spaghetti in water before cooking it. Use plenty of boiling water to cook it (four quarts of water per pound of spaghetti).Keep the water at a slow boil. Add salt to the boiling water before adding the spaghetti.. Do not add oil. Stir the spaghetti to keep it separated. Taste a piece after say, five minutes. Do not let it get too soft. You need experience at this point. Stop the cooking by pouring the spaghetti into a strainer. You can rinse it or not depending on your taste. Use hot water so the pasta doesn't cool. Now! Mix your sauce with the spaghetti and serve it. Do not simply ladle it on. Add a bit of butter to each serving. Get a great meat ball recipe - use mine
Meatballs
3 lb ground beef
1 1/2 C bread crumbs
3 eggs
6 TB minced onion
3 cloves garlic
1 1/2 ts salt
1 /2 ts pepper
Roll into 1/2" balls, bake at 400 F for 10-13 min. Start with tomato paste and use water to thin it out and then season with salt, pepper, garlic and oregano. put hamburger meat in your sause and make the sauce plain like no onions or peppers and just cook the noodles like you always would Spaghetti Bolognese
Recipe courtesy Tyler Florence
Show: How To Boil Water
Episode: Pasta Like a Pro
Bolognese Sauce:
Extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled and finely chopped
8 large garlic cloves, minced
2 pounds ground veal
2 pounds ground beef
2 cups dry white wine, such as Pinot Grigio
3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
2 quarts chicken stock
Kosher salt and freshly ground black pepper
2 cups milk
1 pound dried spaghetti
Large spoonful ricotta cheese
Handful freshly grated Parmigiano-Reggiano, plus more for serving
Handful fresh basil leaves, torn into small pieces
Extra-virgin olive oil
In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.
Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.
Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.
Simple Bolognese Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Polenta Party
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chiffonade
8 fresh basil leaves, chiffonade
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish bolognese with Pecorino Romano. Check for seasoning.
Serve hot.
good luck and happy eating.
* |
