RED WINE SPAGHETTI WITH MEATBALLS
Provided by Damaris Phillips
Categories main-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- For the sauce: Combine the tomatoes, onions, garlic and bay leaf in large Dutch oven. Season with salt and pepper and bring to a simmer over medium heat. Simmer, partially covered, until the tomatoes have broken down and the sauce has slightly thickened, 30 to 45 minutes. (If needed, cook uncovered for another 10 minutes until thickened to desired consistency.) Remove the bay leaf and pulse the sauce with an immersion blender until slightly smooth but still rough. Add the butter and half of the parsley and season to taste. Keep warm over medium heat until the meatballs are ready.
- For the meatballs: While the sauce is simmering, start on the meatballs. In a large saute pan, heat the olive oil over medium-high heat. Add the onions and saute until tender, 5 to 7 minutes. Remove the pan from the heat.
- Combine the Italian seasoning, red pepper flakes, sage and 1/2 cup of the milk in a small bowl and set aside to allow the dried herbs to reconstitute, about 5 minutes. This will soften the spices and release their flavors.
- Transfer the sauteed onions and milk mixture to a large bowl. Add the ground beef, couscous, grated Parmesan, ricotta, eggs, garlic and 2 teaspoons kosher salt. Combine with your hands, making sure not to overmix. If the mixture looks too dry, add the remaining 1/4 cup milk. Using a 1 1/2-ounce-portion scoop or a scant 1/4 cup, scoop the mixture onto the prepared baking sheet. The mixture should yield 30 meatballs.
- Bake the meatballs until firm on the outside but slightly undercooked in the center, 10 to 15 minutes. Add the meatballs to the blended sauce and cook until cooked through, 10 minutes.
- For the pasta: In a large high-sided saute pan, bring 5 cups water, 3 cups of wine, and some salt to a boil. Add the pasta and cook until al dente, about 9 minutes, pressing the pasta down as it cooks to make sure it is fully submerged in the liquid.
- Strain the cooked pasta and return it to the pan along with any remaining wine (there should only be a little bit, less than 1/4 cup) and 1 cup of the sauce. Toss to combine. Serve immediately, topped with more sauce and the meatballs. Garnish with the remaining parsley and shaved Parmesan.
SPAGHETTI BOLOGNESE WITH RED WINE
This is an adaptation of a recipe by Ainsley Harriott. My husband usually doesn't like pasta but he finishes this before me and asks for more! It is slightly decadent in that it uses a bottle of red wine but is very good!
Provided by barb63
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
- Stir well.
- Cover and refrigerate overnight or all day.
- Heat oil in pan.
- Stir fry onion and garlic until soft.
- Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
- Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
- (it will be much darker colour than usual).
- Cook the spaghetti as mentioned on the packet.
- At the last minute, stir the chopped parsley through the sauce.
- Add sauce to the drained spaghetti and top with grated Parmesan cheese.
- Serve with a nice glass of red.
RED BOWL SPAGHETTI
A spaghetti dinner combined in one bowl. This is an easy family favorite that is great as 'icebox review' too!
Provided by Carol Parker-Perez
Categories Spaghetti
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet cook ground beef. Drain excess grease.
- In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
- As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
- In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
- Serve warm.
Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 42.6 mg, Fat 14.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 5.1 g, Sodium 512.5 mg, Sugar 6.9 g
RED BOWL SPAGHETTI
A spaghetti dinner combined in one bowl. This is an easy family favorite that is great as 'icebox review' too!
Provided by Carol Parker-Perez
Categories Spaghetti
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet cook ground beef. Drain excess grease.
- In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
- As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
- In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
- Serve warm.
Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 42.6 mg, Fat 14.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 5.1 g, Sodium 512.5 mg, Sugar 6.9 g
RED BOWL SPAGHETTI
A spaghetti dinner combined in one bowl. This is an easy family favorite that is great as 'icebox review' too!
Provided by Carol Parker-Perez
Categories Spaghetti
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet cook ground beef. Drain excess grease.
- In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
- As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
- In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
- Serve warm.
Nutrition Facts : Calories 367 calories, Carbohydrate 40.7 g, Cholesterol 42.6 mg, Fat 14.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 5.1 g, Sodium 512.5 mg, Sugar 6.9 g
FRANK X. TOLBERT'S ORIGINAL BOWL OF RED
From the Jamison's Texas Cooking cookbook. "One pundit said that if chili were a religion, A Bowl of Red would be it's bible and Frank X. Tolbert its Moses. This recipe is courtesy of his family and it is the traditional approach to making Texas chili. The first chili cookoff was started by Mr. Tolbert in 1967 between Texas chili master Wick Fowler and Midwest humorist H. Allen Smith. Smith had been brazen enough to write "Nobody Knows More About Chili than I Do", which debunked Texas red. Mr. Tolbert tested Smith's recipe and declared it "a chili-flavored low-torque beef and vegetable soup." That led to the first World's Championship Chili Cookoff, in Terlingua, Texas, a high-noon event that ended in a draw. The first judge voted for "Soupy" Smith, the second judge voted for Fowler's entry. The last judge took a bite of Smith's chili, feigned convulsions, and fell to the floor. When he regained his voice he declared that the Midwestwern chili had paralyzed his taste buds and left him unable to vote, forcing a draw."
Provided by Miss Annie
Categories One Dish Meal
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Break off the stems of the chiles, and remove the seeds.
- Place chiles in a small saucepan and cover them with water.
- Simmer for 30 minutes.
- Purée the chiles in a blender with a tiny bit of cooking liquid to make a smooth, thin paste.
- Use as little liquid as possible, unless you want the chili to be soupy.
- Pour the chile purée into a Dutch oven or large, heavy pan.
- In a heavy skillet, sear the meat in two batches with the beef suet until the meat is gray.
- Transfer each batch to the chile purée, then pour in enough of the chile cooking liquid to cover the meat by about 2 inches.
- Bring the chili to a boil; reduce heat to a simmer.
- Cook for 30 minutes.
- Remove the chili from the heat, and stir in the rest of the ingredients.
- Return chili to the heat, cover and resume simmering for 45 minutes, keeping the lid on except to stir just occasionally.
- (Too much stirring tears up the meat) Add more chile liquid only if you think the mixture will burn otherwise.
- After 45 minutes, you may add the masa harina, if you wish.
- The masa adds a subtle, tamale-like taste, but it also thickens the chili.
- Cover the chili again and simmer for another 30 minutes.
- Do a lot of tasting to see if seasoning suits you.
- Add more seasonings as you like, but go easy on the oregano to avoid ending up with a spaghetti sauce flavor.
- Take the chili off the heat, and refrigerator overnight.
- Skim as much fat as you wish from the chili before reheating it.
- Serve hot.
SPAGHETTI WITH SWEET RED PEPPER SAUCE
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
Provided by Moody
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13
More about "red bowl spaghetti recipes"
12 RED SAUCE PASTA RECIPES TO MAKE A DELICIOUS ITALIAN …
From archanaskitchen.com
RECIPES - TWO RED BOWLS
From tworedbowls.com
RED WINE SPAGHETTI RECIPE | BON APPéTIT
From bonappetit.com
SPAGHETTI BOLOGNESE - JO COOKS
From jocooks.com
10 BEST RED LENTIL PASTA RECIPES | YUMMLY
From yummly.com
CREAMY RED PEPPER SHELL PASTA RECIPE - DAMN DELICIOUS
From damndelicious.net
25 BEST SPAGHETTI RECIPE IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Reviews 45Author By
SPAGHETTI RECIPE: RED BOWL SPAGHETTI BY CAROL PARKER-PEREZ – …
From redcipes.com
5/5 (9)Category Main Dishes, Pasta, SpaghettiServings 8Calories 367 per serving
SPAGHETTI WITH ITALIAN SAUSAGE RED SAUCE - THE LEMON BOWL®
From thelemonbowl.com
RED BOWL SPAGHETTI | RECIPE | RECIPES, RECIPE USING DICED …
From pinterest.ca
RED BOWL SPAGHETTI TASTY RECIPES - RECIPES DINNER IDEA
From momentopanda.blogspot.com
RED BOWL SPAGHETTI - SPAGHETTI RECIPES
From worldrecipes.org
ROASTED RED PEPPER SPAGHETTI - BEAN AROUND THE BOWL
From beanaroundthebowl.com
RED BOWL SPAGHETTI THE BEST RECIPES - ANNUAIRE-VALAIS
From annuaire-valais.blogspot.com
RED BOWL SPAGHETTI - DAIRY FREE RECIPES
From fooddiez.com
CHICKEN SPAGHETTI WITH RED SAUCE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
RED BOWL SPAGHETTI | RECIPE | RECIPES, RECIPE USING DICED …
From pinterest.com
WORLD BEST GARLIC COOKING RECIPES : RED BOWL SPAGHETTI
From worldbestgarlicrecipes.blogspot.com
RED BOWL SPAGHETTI - COOKING-RIGHT.NET
From cooking-right.net
RED BOWL SPAGHETTI
From pinterest.co.uk
CREAMY SPAGHETTI WITH EDIBLE CHEESE BOWL | CASTELLO
From castellocheese.com
MEAT AND POULTRY -- RED BOWL SPAGHETTI
From chinesemenu.com
RED BOWL SPAGHETTI
From pinterest.ca
100 SPAGHETTI RECIPES FOR EVERY TASTE | MYRECIPES
From myrecipes.com
SPAGHETTI WITH ROASTED RED PEPPER SAUCE AND GOAT CHEESE - BOWL …
From bowlofdelicious.com
SPAGHETTI RECIPES - WORLDRECIPES.ORG
BREAD BOWL SPAGHETTI - I AM HOMESTEADER
From iamhomesteader.com
RED LENTIL PASTA - WITH GARLICKY LEMON GREENS AND WALNUTS
From runningtothekitchen.com
SIXCOOK - RED BOWL SPAGHETTI RECIPE
From harbourhi.com
RED-AND-READY SPAGHETTI RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI RED RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPAGHETTI PLATE OR BOWL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN SAUSAGE & RED WINE TOMATO SPAGHETTI - BARILLA
From barilla.com
RED & WHITE BAKED SPAGHETTI RECIPE - EASY PASTA DINNER IDEA!
From picky-palate.com
RED BEANS AND SPAGHETTI RECIPE - FOOD NEWS
From foodnewsnews.com
RED BOWL SPAGHETTI | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love