SAVORY PORK & SPAGHETTI IN TOMATO SAUCE
Cream cheese, tomato sauce and seasoning blend deliciously in this pork-and-spaghetti dish. Top with Parmesan and fresh parsley for the win.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium-high heat. Add meat and garlic; cook 10 min. or until meat is done, stirring frequently. Remove meat mixture from skillet; cover to keep warm.
- Cook spaghetti as directed on package. Meanwhile, add tomato sauce and seasoning to skillet; cook 5 min. or until heated through. Add cream cheese; cook on low heat until melted, stirring until melted. Return meat mixture to skillet; cook 5 min. or until heated through, stirring occasionally.
- Drain spaghetti; place on platter. Top with meat mixture, cheese and parsley.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 770 mg, Carbohydrate 52 g, Fiber 3 g, Sugar 7 g, Protein 35 g
SAVORY SPAGHETTI
I made this without the meat, and it was still terrific. I love how fast it comes together and the noodles cook right in the pan. I used fresh garden tomatoes and added a hot pepper for extra flavor. Delicious! Recipe courtesy of Betty Crocker Best-Loved Recipes and Marie McKell of Ukiah, California.
Provided by AmyZoe
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef and pork in large skillet over medium heat.
- Add onion and green pepper and cook 5 minutes.
- Add olives, mushrooms, and tomato sauce and mix lightly.
- Stir mixture of tomatoes, water, salt, pepper, worcestershire sauce, and tabasco into meat mixture.
- Add uncooked spaghetti and bring to boil.
- Cover tightly and reduce heat to low. Simmer about 40 minutes, stirring occasionally.
- Uncover and simmer 15 minutes longer.
SAVORY SPAGHETTI SAUCE
This fresh-tasting spaghetti sauce is a real crowd-pleaser. I rely on this flavorful recipe often. It tastes especially good in the summer made with fresh garden herbs. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings (about 1 quart).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil. , Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.
Nutrition Facts :
ONE DISH SAVORY SPAGHETTI
Very easy! A little spicy, but great flavor! Please note... do not add more spaghetti than the recipe calls for, because it has the perfect amount of juices to cook the spaghetti.
Provided by Kim D.
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef; drain.
- Add remaining ingredients including the uncooked spaghetti.
- Cook over medium-low heat for 45 minutes.
Nutrition Facts : Calories 277.4, Fat 12, SaturatedFat 4.6, Cholesterol 51.4, Sodium 675.6, Carbohydrate 24.3, Fiber 3.1, Sugar 7.5, Protein 18.1
SAVOURY SPAGHETTI WITH MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, garlic, red pepper flakes, McCormick® Savory Spice Blend, tomato paste, canned whole peeled tomato, kosher salt, white bread, heavy cream, grated parmesan cheese, onion, garlic, pepper, ground pork, kosher salt, 85% lean ground beef, McCormick® Savory Spice Blend, olive oil, spaghetti, kosher salt, parmesan cheese, fresh basil
Provided by Tasty
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the sauce: In a large pot over medium-low heat, combine the olive oil and garlic and cook until the garlic begins to sizzle very gently. Add the red pepper flakes and cook, stirring, until the garlic just begins to turn light golden in color, about 3 minutes. Add the Savory spice blend and continue to cook, stirring, for 1 minute more.
- Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil and garlic mixture, about 3 minutes.
- Stir in the tomatoes and their juices and increase the heat to medium-high, bringing the to a gentle simmer. Lower the heat a bit if it's bubbling and spitting too much. Remove the sauce from the heat.
- Using an immersion blender, blend the sauce until smooth. Tip: Drape a kitchen towel over the pot to act as a cover from sauce splatters. Or, transfer the sauce to a blender and puree, then return to the pot.
- Decrease the heat to medium-low and bring the sauce to a simmer.
- Make the meatballs: In a medium bowl, combine the bread cubes, cream, parmesan, onion, garlic, and pepper. Using a fork, mash into thick paste.
- In a large bowl, gently mix the ground pork with the salt and baking powder. Add the beef and gently stir to combine (you can also use your hands for this). Add the bread mixture, Savory spice blend, and a pinch more salt and pepper and mix until just incorporated. Rub a bit of olive oil on your hands and form the mixture into smooth, round meatballs the size of golf balls--you should have about 25 total..
- Once the meatballs are formed, gently lower each meatball into the pot of sauce. Bring to a low simmer, cover, and cook for 25-35 minutes, or until a meat thermometer inserted into a meatball reaches 165˚F (75˚C).
- While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Reserve 1 cup (240 ml) of pasta cooking water, then drain.
- In a large bowl, toss the spaghetti with a few large spoonfuls of pasta sauce to coat, along with a few splashes of the reserved cooking water. Divide the pasta among bowls and spoon more sauce and meatballs over the pasta. Top each serving with freshly grated Parmesan and basil.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 5 grams, Protein 41 grams, Sugar 8 grams
SPAGHETTI WITH PORK LOIN SAUCE
Provided by Jeffrey Yoskowitz
Categories dinner, pastas, main course
Time 2h
Yield About 4 cups (4 to 6 servings)
Number Of Ingredients 12
Steps:
- Place a large heavy casserole over medium heat. Add olive oil and pancetta, and sauté until pancetta begins to brown, 1 to 2 minutes. Add onion, garlic, bay leaves, and rosemary. Sauté until the onion is translucent, 2 to 3 minutes.
- Increase heat to medium-high. Push onion mixture aside and add pork chop(s). Brown lightly on all sides, also stirring the onions to prevent burning. Add wine and use a wooden spatula to mix everything together, scraping the pan. Add tomatoes, breaking them up with a spatula. Season with salt to taste. Bring to a boil, cover, lower heat and simmer until meat is almost falling off the bone, about 1 1/2 hours.
- Remove pork, cool slightly, finely shred the meat, return it to the casserole and discard the bone. Over medium-high heat reduce sauce slightly, about 5 minutes, then remove from heat and keep warm.
- While the sauce is reducing, bring a large pot of lightly salted water to a boil. Add spaghetti and cook just until al dente, about 8 minutes. Reserve about 1/2 cup of the cooking water, then drain well. Return spaghetti to the pot and add the sauce. Stir well, adding a little of the reserved cooking water if the sauce seems too thick. Serve with grated pecorino passed separately.
Nutrition Facts : @context http, Calories 665, UnsaturatedFat 18 grams, Carbohydrate 63 grams, Fat 31 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 723 milligrams, Sugar 5 grams, TransFat 0 grams
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