Mikes Spaghetti Recipes

LIZZIE'S PASTA

Steps:

• Bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook until al dente according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
• Heat a large saute pan over medium heat. Add the pepper and chile flakes if using and toast for 30 seconds. Add the oil and heat until warm. Add the lemon zest and juice and the reserved pasta water and bring to a simmer. Remove from the heat and vigorously whisk in the cheese. Toss in the pasta and parsley if using, then serve .

MIKE"S SPAGHETTI SAUCE

Steps:

• Add all ingredients to a large pot. Simmer for at least an hour, or as long as you can.

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

MIKE'S FRESH TOMATO PASTA SAUCE

Steps:

• Heat oil.
• Saute shallots, peppers, and garlic.
• Add tomatoes and wine, then basil, oregano, and parsley.
• Add sugar, salt, and pepper.
• Add tomato paste.
• Bring to a low boil.
• Add bay leaves (be sure to remove the leaves before serving).
• Simmer 30 minutes.

MIKE'S PASTA SAUCE

Steps:

• Heat some neutral oil in a deep frying pan and when hot, but not really hot, add the lardons and the parma ham and fry until browned and a little crispy, the fat should come out of the bacon and this is part of the flavour. If there is excessive fat, you can consider taking a little out, but you need fat to cook the remaining ingredients
• Then turn the heat down a little and add the onions and cook until soft but not too coloured, then add the garlic and the mushrooms
• Keep cooking the mixture, the mushrooms will release their moisture and the mix needs to be cooked until it is a little sticky. This is quite important as the liquid in the sauce should come from the passata and cream
• Add the passata, judge the amount so that the mix will coat pasta when the sauce is cooked. If you add too much, the sauce does not suffer if you wish to reduce it.
• Cook the mix until the passata has lost its slightly raw flavour and the volume has reduced a little.
• Adjust the seasoning, the ham and bacon is very salty so probably only add black pepper. Then add the cream until you like the colour and flavour, I add about 50ml and then taste and judge, its not vital to be accurate! Keep cooking after adding the cream to ensure the sauce is well mixed
• Serve with your favourite pasta, I don't add any grated cheese, but that's up to you
• All the ingredient amounts are pretty flexible!

EASY SPAGHETTI

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.