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Week 3: How do YOU make spaghetti?

post #1 of 65
Thread Starter 
I miss good old spaghetti and meat sauce, since it's been long gone from restaurants, (at least good spaghetti that is) so I've been making it more often. It's a dish that can be made many basic ways like beef stew, so I thought I'd ask how everyone else here makes it. I know everyone will give a different answer. Here's one way I make it:

one 28 oz. can of diced tomatos not drained (830 ml)
one 700 ml jar of 4 cheese tomato sauce (25 oz.)
one 156 ml can of tomato paste (5.5 oz.)
one 284 ml can of sliced mushrooms (10 oz.)
1 packet of powdered spaghetti mix (without following instructions on package )
2 pounds of ground beef (450 grams)
1 onion
1 or two cloves garlic
3 stalks of celery

I saute the onions and celery, garlic and mushrooms and put them in a pot with the tomatos, sauce and paste. Then I brown the ground beef and put it in the pot, bring to boil and let simmer for an hour and a half. I'll throw in some other spices including a dash of pepper sauce, salt to taste and then serve on the spaghetti. How about you?
post #2 of 65
the kids love "PAsghetti" (LOL they all say it this way no matter how many times i tell them its wrong i even find myself saying it like this alot lol) but usually im too impatient to make it "from scratch" so i just cook the noodles and open a couple jars of store bought sauce and warm them up and throw it all together lol.
post #3 of 65
I don't make it. Jake does. I really don't like spaghetti.
post #4 of 65
Thread Starter 
Originally Posted by Mom2SalemIsis
the kids love "PAsghetti" (LOL they all say it this way no matter how many times i tell them its wrong i even find myself saying it like this alot lol) but usually im too impatient to make it "from scratch" so i just cook the noodles and open a couple jars of store bought sauce and warm them up and throw it all together lol.
If I had kids I would probably do it that way too sometimes. I've made it that way too in the past when I was too lazy.
Originally Posted by Kiwideus
I don't make it. Jake does. I really don't like spaghetti.
Well then! Spaghetti doesn't like you either Kellye!
post #5 of 65
I make Mexican Spaghetti- My own recipe because tomato sauce doesn't agree with me

ground round
diced onions
diced bell peppers
chopped ortega chilis
2 cans tomato bisque soup
2 cans cream corn
2 cans stewed tomatos
spaghetti noodles

cook the hamburger, drain, add the onions and bell peppers. In separate large pot start the water for the noodles. In another larger pot put everything but the meat mixture. Stir well, set to a boil, stirring frequently, lower heat, add meat mixture and cook 25 minutes on low/simmer. Serve over hot noodles with hot sauce or salsa on the side and sour cream
post #6 of 65
Thread Starter 
Interesting recipe. I am definitely going to have to try it with some bell peppers some time.
post #7 of 65
I don't know if this counts as "making" it, more like doctoring it up in my case....but here goes:

Three jars of any premade sauce (Ragu or Prego usually)
Two tablespoons of italian seasoning
Garlic Powder to taste
1/2 c sugar

Homemade meatballs

1 lb ground beef
1 lb ground pork
2 c. soft bread crumbs or rolled oats
2 or 3 eggs
3/4 c. minced onion
season w salt pepper garlic powder
post #8 of 65
Thread Starter 
That's way more effort than I put in. The meatballs sound tasty.
post #9 of 65
I love meatballs, and my hubby likes the meat sauce better. Now I know what to make tomorrow for dinner!
post #10 of 65
vegetarian spaghetti only - although there are few different ones I cook

3/4 lb. spaghetti
1 cup part-skim ricotta cheese
1/4 cup sun dried tomatoes, chopped
1/4 tsp. basil, or 2 tsp. fresh, chopped
1/8 tsp. salt (optional)
2 Tbsps. grated Parmesan cheese

Cook pasta. Drain pasta, reserving 2 Tbs. cooking liquid. Meanwhile, combine ricotta, sun dried tomatoes, and basil in a heavy saucepan over medium-low heat. Cook 4-5 minutes, or until mixture is hot. Season with salt and pepper to taste. Stir ricotta mixture into pasta and add reserved cooking liquid. Serve with Parmesan.
post #11 of 65
Thread Starter 
Originally Posted by lakeriedog
I love meatballs, and my hubby likes the meat sauce better. Now I know what to make tomorrow for dinner!
Last time I had it with meatsauce (½ pound ground beef) and 1½ pounds of parmesan meatballs. -best way to have it IMO.
post #12 of 65
Your veggie spaghetti sounds lovely, Danielle!

Mine is:

Olive oil,
1 packet of minced lamb,
1 tin of chopped tomatoes,
1/2 Yellow Pepper and 1/2 Green pepper, roughly chopped,
1 Medium to large onion, roughly chopped,
Approximately 6-7 Closed Cup Mushrooms, sliced,
A generous squeeze of Tomato Puree,
Couple of garlic cloves,
Garlic Powder,
Basil (fresh and dried)

Brown the mince in some olive oil (with the cruched garlic and some of the basil) and drain off the fat. Add the Onions with a pinch of salt and some frechly ground pepper. Add the peppers and stir continuously until softening. Add the muchrooms, the garlic powder, basil and tomato puree. Stir continuously until the puree is distributed and the mushrooms absorb the liquid and flavour. Add the tin of chopped tomatoes (not drained), adding the final bits of basil and stir until boiling. Turn to a simmer (stirring occasionally) and make spaghetti!

Or I will make some homemade lamb, paprika (sp?) and herb meat balls with some chopped tomatoes!
post #13 of 65
We must have extra virgin olive oil, and yes, candles and red wine for me, please.
post #14 of 65
Because we are italian we always make the tomatoes from scratch.. We get large dark red tomatoes a big box of it, we boil it in salted big pot of water for a few minutes take out and put it in this thing that (omg it takes so long and hard work and i dont even know what its called) but its got this hook and you stir and stir untill all the tomato juice and pulp is down in the pot (left overs should be seeds and skin to chuck out) Do you guys even know what im talking about?? anyway my mum always makes enough to fill up a bottle.

500 g mince meat
1 onion
3 garlic pieces
1 medium carrot
add celery if found in store.
Olive oil
1/2 teaspoon sugar.
And about 1/4 - 1/2 of the bottle of tomato sauce above.

In a pot, add sauce, sugar, olive oil, salt and basil.
Let simmer for 30 minutes to an hour.

Cut up carrots into very small pieces, Grate it if you prefer.
Cut up onions, celery and garlic.

Add olive oil into pan, chuck in onions, garlic, celery and carrots then meat.
Cook untill brown, add in sauce let it simmer for further 10 - 20 mins on low heat.
Cook spaghetti, Drain and serve.

This bolognese can be left over night in the fridge and can be used as little meaty pastry things...
Cut up squares of puff pastry,
in the middle put bolognese filling and cover.
Brush oven pan with butter
add the puff squares onto pan and brush with beaten egg
Cook in oven at 200 degrees for 15 -20 mins untill golden
hmm yum!

Im not such a big meat eater i will pretty much eat meat only once a week, so my mother just serves me the tomato sauce.

I HATE JAR STUFF!! it tastes soo wrong and rotten
post #15 of 65
My sauce nevers comes out the same twice - I don't really have a specific recipe for it. Generally:

Olive oil
1 large sweet onion diced
6 toes garlic, crushed
1-1/2 pounds Italian Sausage
2 cans tomato puree
2 cans crushed tomatoes
1 large can tomato paste
1 cup red wine
Seasonings to taste:
salt, pepper
Italian seasoning
fresh herbs when I have them (parsley, thyme, basil)

Brown the sausage until fully browned. Drain and add olive oil, onions and garlic until the onions are limp. Add the remaining ingredients, cover and simmer for at least 2 hours. I may add sliced mushrooms the last 1/2 hour. Served over any type of pasta with a sprinkle of freshly grated parmesan cheese.

As my cousin (who is 1/2 Italian) used to sing:
On top of spaghetti
All covered with cheese
I lost my poor meatball
Its sad if you please

It fell off the plate
And rolled on the floor
And now my poor meatball
Is simply no more.....
post #16 of 65
'Bisghetti' is my favorite not-expensive meal. My mother used to make it for me on my birthday every year.
post #17 of 65
This is the best thread yet!!, to me spaghetti is a food group all on it's own!!!


1 lb of extra lean ground beef (chicken or turkey works too)
half an onion
75 mL of BBQ sauce (I love smoked flavours)

Brown all of that togther

1/2 a red pepper
1/2 a yellow pepper
some brocolli
1 package of small mushrooms
1 jar of Ragu spaghetti sauce

Cook covered in a pot for 30-45 mins on med OR half the day in the crock pot

I also use whole grain pasta
post #18 of 65
I don't make any part of it from scratch because when I'm making spaghetti, I'm making it because it'll be ready in 5 minutes (I use angel hair) start to finish!!

Barilla Rustica sauce (it's my fave because of the peppers in it)
Angel hair pasta
Extra light olive oil
Crushed red peppers

and possibly parmesean cheese.

About as simple as a meal can get.
post #19 of 65
Pasta, how I love thee.

Usually I am lazy and just cook the noodles and heat up a jar of Classico (store-bought sauce) to go with it. I also voted that I eat meat sauce, but it's actually "fake" meat because my DH and I are vegetarian. I also sometimes make it with just olive oil, minced garlic, herbs, and shredded parmesan cheese.
post #20 of 65
For the sauce:
1 tablespoon of cold-pressed olive oil
10 - 12 large, fresh, peeled beefsteak tomatoes (in winter, tomato puree)
200 grams of tomato paste (which is sold in tubes here)
1 large onion, diced
1 clove of garlic, diced
salt and pepper
basil and oregano
fresh bell peppers and/or mushrooms, diced/sliced
Simmer for 30 - 60 minutes.

For the meatballs:
1 lb. of ground meat
1 medium-sized onion, grated
1 large egg
salt, pepper
1 small hot pepper, diced

Brown the meatballs in a frying pan, then add to the sauce and simmer for about 30 minutes. Serve over spaghetti, top with Parmesan cheese.

I usually make a lot of sauce, and put some of it aside for pizza the next day.
post #21 of 65
I like it with tomato sauce and meat balls! although we normally have a meat sauce
post #22 of 65
LOL I never measure when I make my sauce, but the ingredients are usually

1 large can of garlic itailian tomato sauce
1 can of dices tomatoes
1 small can of tomato paste (garlic if I have it)
Italian seasoning
chopped onions
parmasian cheese (fresh if possible)
and garlic.... lots of garlic!
very lean ground beef (I put it in the sauce WITHOUT browning so the leanest is best)

My hubby and I really like garlic!.. LOL

I simmer it about 2 hours, sometimes more. I put the stuff in and taste it to see if it is right..

I only make this on weekends when I am not working. During the week we have sandwhiches and stuff because I don't get off work until 9pm.
post #23 of 65

I despise spaghetti....Never liked it, never will!!!

Lol I've tried eating it just about every way that is listed on your poll, and it doesn't work. I just hate spaghetti.
post #24 of 65
Originally Posted by sweetiecat3

I despise spaghetti....Never liked it, never will!!!

Lol I've tried eating it just about every way that is listed on your poll, and it doesn't work. I just hate spaghetti.
Oh thank goodness I am not the only one. I was beginning to think that I would be alone in my spaghetti haters support group.
post #25 of 65
How will you two cope when you go to italy??
post #26 of 65
Oh Fran - I will jus thave to eat loads of tiramisu
post #27 of 65
Here's another vegetarian version... dense, sweetish, more oniony than garlicky, and not too chunky...

Vegetarian Sketti

First, swirl about a quarter-cup of olive oil around the bottom and sides of your biggest cooking pot.

Dice up a LOT of good sweet onions (Vidalias or Walla Wallas or Texas 1015s are great), enough to fill the pot to about one-third of the way up. Gently swirl the onions around until they're all lightly coated with the olive oil.

Place over the very lowest heat possible, put the lid on, and stir occasionally, letting the onions steam until they're thoroughly wilted. (DON'T let them sautee -- they should just go limp and translucent.)

Then add two cans of plain tomato SAUCE, plus four cans of plain tomato PASTE, plus about a cup of Chianti (or however much Chianti it takes to achieve a thick, but stirrable consistency). Increase the heat to medium and stir often, replacing the lid between stirs. (If you have an electric stove, as I do, it's a good idea to use a little wire trivet between the burner and the pot.)

While it's cooking, prepare your spices. If I have them, I use fresh basil, sage, oregano, and parsley, rolling the leaves into tight little cigars and slicing them finely... but dried spices do fine if you rub them briskly between your hands to crush them and release their flavors. (Be warned that it takes a LOT more fresh spices than dried ones.)

I also add a touch of fresh-ground pepper, ALL the colors -- black, white, pink, and green. Gives it a nice citrusy tang.

And garlic, of course -- I don't like too much of it, because I'm going to serve this with very garlicky bread, but I always add at least a tablespoon or two of the finely-minced garlic that comes in those little jars.

I don't measure my spices -- I just have a feel for how "speckly" the sauce should be! :-)

When it's all in there, raise the heat to medium-high and stir continuously until it starts to bubble. Then reduce the heat to low, stir for another minute or so while the burner cools down, and replace the lid.

Now you can move on to other things, stirring occasionally, while the sauce simmers and mellows for an hour or so.

About fifteen minutes before dinnertime, taste it! Add more spices if you need them, and if you'd like to thin the sauce a little bit, you can add some more Chianti. (If it needs "something," but you aren't sure what, try a touch of salt -- but there's usually plenty of salt in the tomato sauce.) Increase the heat to medium-high and stir constantly until you're ready to serve.

You can refrigerate this sauce for a night or two, and freeze it after that. It actually tastes better the second day, after it's had a chance to mingle and mellow overnight.

About that garlic bread -- here's something we love: I go to Whole Foods and get their Rustic Italian loaf, a very sturdy, crusty white bread, and I slice it about three-quarters of an inch thick. I melt the butter in a saucepan, add the minced garlic (from the little jar) and some parsley, and then pour half of the mixture into a baking sheet (with sides, of course!). I lay the slices of bread on the sheet, cover them with tinfoil, and bake them at 400 degrees F until they're brown and crisp on the bottom...

Then I take them out, pour in the rest of the butter mixture, and replace the slices on their other sides to bake again! This gives you a really extravagant, crisp-on-both-sides bread that's irresistible.

And finally...

Carol's Parmesan Principle:
The delicitude of sketti is directly proportional to the excellence of the parmesan cheese served with it. Few of us can afford Grana Padano or Reggiano... but in the name of all that's holy, let us never sink below Kraft!

post #28 of 65
Funny that you brought this topic up today Ryan, as tonight that's what I'm making for supper! I make mine with deer hamburger, Prego, and lots and lots of garlic. I serve it with garlic bread or Italian bread dripped in this amazing bread drizzle sauce and a salad topped with this incredible Tio Pepe dressing. Yum! Of course, red wine served with it is a must!
post #29 of 65
Thanks for the recipe Ryan! i've never made it from scratch, so I'll have to try it! I have to use angel hair pasta, or to me, it's not spaghetti. And garlic bread is a must. I use whatever jar of sauce looked good to me at the time, usually like super chunky mushroom or something like that.
post #30 of 65
We love pasta of all kinds and I serve it regularly. When it's spaghetti, it's generally one of these...

A Veggie sauce of my Dad's

1/4 c olive oil (or any good quality oil)
2-1/2 to 3 c finely chopped vegetables - a roughly equal combination of onion, green or red pepper, celery, carrot - let what's on hand be your guide
2 cloves garlic, pressed (optional)

28 oz can whole Italian style tomatoes, broken into large chunks
6 oz can tomato paste
salt, pepper and cayenne*, to taste

crushed chili peppers*
parmesan or romano cheese

Heat the oil in a large skillet. Saute' vegetables and garlic 10 minutes or so over medium heat, until lightly browned. Add tomatoes and tomato paste, salt and freshly ground pepper, and cayenne to taste. Mix well, simmer over low heat uncovered for about an hour - until thickened.

Serve over your choice of pasta (we prefer spaghettini). Garnish with crushed chili peppers to taste and sprinkle with cheese. Makes 4-6 servings.

*Find the "lowest common denominator" with the cayenne, and adjust to personal taste with the chilis.

Leftovers, if you have them, freeze well.

or my Mum's Baked Spaghetti

½ lb \tspaghetti (250g)
2 Tbsp oil or shortening
1 Tbsp chopped onion*
2 Tbsp chopped green pepper
28 oz can tomatoes (drained), broken up
1 tsp \tsalt
⅛ tsp \tfreshly ground pepper
⅛ tsp \tpaprika
2 tsp \tsugar
½ lb \tgrated extra old cheddar

Cook spaghetti in boiling salted water until tender. Drain. Cook onion and green pepper in oil (or melted shortening) until soft. Add tomatoes, salt, pepper, paprika, sugar. Simmer for 10 minutes. Mix drained spaghetti with sauce, and add 1½ cups cheese. Pour into casserole dish and sprinkle the rest of the cheese over top. Bake in hot oven (400) 20-25 minutes, or until cheese is brown.


We also like to have it just with anchovies, garlic and olive oil; Carbonara is nice too, for a change.
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