Nikkis Spaghetti Sauce Recipes

NIKKI'S NACHOS

Steps:

• For the ceviche: Add 8 cups water to a small stockpot with half of the lime juice and 1 tablespoon salt. Bring to a boil and add the shrimp, then cover with a lid and turn off the heat. Poach the shrimp until just cooked through, about 2 minutes. Drain and cool slightly. Cut each shrimp in half lengthwise.
• In a large mixing bowl, add the remaining lime juice, the tomatoes, cilantro, oil, agave, tomatillos, garlic, shallots and 1 teaspoon salt, and stir together. Fold in the shrimp, then cover with plastic wrap and refrigerate for up to 2 hours.
• For the chips: Set two racks in the middle of the oven and preheat the oven to 375 degrees F. Place the lime zest on a microwave-safe plate and microwave on high heat in 1-minute intervals until completely dried out, stopping to stir after each interval. Reserve for a later use.
• Stack the tortillas and cut into sixths, then divide the pieces between two large baking sheets and spray evenly with the cooking spray. Bake until crispy, about 15 minutes.
• Meanwhile, place the dried lime zest, garlic powder, paprika and salt in a spice grinder and blend to a fine powder.
• Spray the chips once more with the cooking spray then sprinkle all over with the spice powder.
• For the beans and chorizo: Put the black beans and bay leaf in a medium saucepan, and fill with cold water to cover by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook, partially covered, until the beans are tender, 30 to 40 minutes. Drain the beans and discard the bay leaf.
• Meanwhile, heat the olive oil in a large saute pan set over medium-high heat and add the chorizo. Cook until just cooked through, about 5 minutes. Use a slotted spoon to transfer the chorizo to a bowl. To the pan, add the onions, red bell peppers, yellow bell peppers and 1 teaspoon salt, and cook until lightly browned, 6 to 8 minutes. Add the garlic and cook until soft, about 2 minutes. Stir in the cumin, ancho powder and chipotle powder, and cook until the spices are lightly toasted, about 2 minutes. Stir in the chorizo, beans and stock. Bring to a boil, then reduce to a simmer. Cook until the stock reduces by half and the mixture thickens, 6 to 8 minutes. Season with more salt if needed.
• For the cheese sauce: Heat the oil in a large saucepan set over medium heat. Add the garlic and onions, and saute until tender, 5 to 7 minutes. Stir in the stock, cauliflower, squash and 1 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, covered and stirring occasionally, until the vegetables are tender, about 20 minutes.
• Transfer the mixture to a blender and carefully blend until completely smooth. Return the sauce to the pan set over low heat and add the Cheddar, Parmesan and chiles. Stir until the cheese melts. Taste and add more salt if needed.
• For the chile and cilantro sauce: Preheat a grill pan to medium-high heat. Grill the garlic, Anaheim chiles and poblanos on all sides until deeply charred, about 15 minutes. Remove the skins from the garlic, and set aside. Place the peppers in a bowl and cover with plastic wrap. Steam the peppers for at least 5 minutes, then peel the skin away from the flesh. Halve the peppers and remove the seeds.
• In the pitcher of a blender, add the peppers, garlic, cilantro, sour cream, yogurt, scallions, agave, salt, lime juice and lime zest. Blend until smooth.
• For the nachos: Divide the chips among 8 small plates or bowls, and then top with 1/4 cup of the black bean and chorizo mixture, 1/4 cup of the cheese sauce, 1/3 cup of the shrimp ceviche and a drizzle of the creamy chile and cilantro sauce (about 1 tablespoon). Top each with 1 tablespoon of the queso fresco and a sprinkle of the cilantro leaves to serve.

SPAGHETTI SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

BEST EVER SPAGHETTI SAUCE

Steps:

• Brown the sausage with the onion and drain.
• Add the rest of the ingredients and simmer, partly covered, for 2 hours.
• Simmering can be done in a crockpot, if desired.
• This makes alot of sauce and can be frozen beautifully.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

NIKKI'S PERFECT PASTITSIO

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

NIKKI'S SPAGHETTI SAUCE

Steps:

• Brown beef with onions, season with salt and pepper to taste; drain off any fat.
• Add remaining ingredients (water is optional depending on the thickness you prefer).
• Simmer a minimum of 30 minutes.
• Serve over pasta noodles of any kind.