THE BEST AND EASIEST SPAGHETTI
This is the recipe my mother taught me when I was a teenager.
Provided by Ladan M Miller
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
- Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
- Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 67.3 g, Cholesterol 85.1 mg, Fat 43.1 g, Fiber 3.6 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 455.3 mg, Sugar 4.6 g
ALMOST SPAGHETTI
I wanted spaghetti one evening and I don't care for noodles. So I used spaghetti squash in place of the noodles.
Provided by MeShell
Categories One Dish Meal
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Cut spaghetti squash in half length wise. Scoop out seeds and disgard. Place in 2 quart dish cut side down. Pour small amount of water in bottom of dish. Cover the whole dish with plastic wrap. Microwave on high for 6-10 minutes. Take out of microwave and remove the "spaghetti noodles" from the squash by using a fork and scraping the inside of the vegetable.Put in serving bowl.
- Brown turkey burger in small skillet with red onion.
- Drain mushrooms and add to burger.
- Pour spaghetti sauce on top of burger mixture and stir together.Cook until the mixture is hot.
- Dump meat sauce on top of spaghetti squash.
- Top with cheddar cheese.
Nutrition Facts : Calories 264.9, Fat 13, SaturatedFat 3.5, Cholesterol 119.4, Sodium 149.8, Carbohydrate 6.7, Fiber 1.7, Sugar 3.2, Protein 31
ALMOST FRESH SPAGHETTI SAUCE
Almost fresh because we use some fresh vegetables and some canned. The fresh ripe Roma tomato, green pepper, onion, and garlic give it the wonderful flavor. The canned tomato sauce, puree, and paste give it a thick but smooth consistency. This is an excellent sauce recipe for use with chicken parmesan. In fact, it was created with #141751 in mind.
Provided by Paul in Owens Cross
Categories Sauces
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First of all prepare the vegetables and have them ready before starting the next step. The garlic should be finely chopped (I use an Ulu knife for this). The onion should be corsely chopped (1/4" strips about 1/2" to 3/4" long). The green pepper should be chopped into pieces roughly 1/3" square. Puree the fresh Roma tomatoes in a blender.
- Almost as important as the fresh vegetables is the sweating of the garlic and onion. Heat the olive oil in a pan on medium heat. Put the garlic and onion into the pan and stir constantly with a wooden spoon for 2 to 3 minutes. Be very careful to watch the temperature. The garlic has a propensity to burn quickly. If the garlic starts to get golden brown, throw out the whole mess and start over. If you don't have ny brown at all then you haven't cooked it enough. If you watch the temperature carefully and stir it constantly this should work fine the first time.
- Add the green pepper and the Roma tomato puree to the pan and mix thoroughly. Add the cans of tomato sauce and tomato puree, the basil and oregano, and sprinkle in the black pepper. Mix thoroughly, cover, and cook on low to medium heat for 30 minutes stirring every 5 minutes or so. If the sauce is too thick, cut it with another can of tomato puree. If it is too thin then cut it with another can of tomato paste.
Nutrition Facts : Calories 241.6, Fat 7.9, SaturatedFat 1.2, Sodium 1023.8, Carbohydrate 42.1, Fiber 9.9, Sugar 23.8, Protein 8.5
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