Best German Spaghettini Recipes

German Spaghetti image

Provided by Love2Cook76

Categories Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Steps:

Cook noodles to package instructions.
Cut bacon into small pieces leaving some fat.
Fry bacon. Add onion.
Cook together until onions are translucent.Drain excess fat.
Add both cans of tomato soup adding half a can of water to thin mixture. (I use the small can to measure out half the water.).
Once noodles are drained add to the sauce mixture.
Let stand 10 minutes before serving to thicken.

Nutrition Facts : Calories 749.7, Fat 36.3, SaturatedFat 12.1, Cholesterol 51.5, Sodium 1676.8, Carbohydrate 84.5, Fiber 5, Sugar 17.5, Protein 21.9

German Spaghetti image

Provided by Bangbang

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs ground beef (chuck,round,or beef)
3 stalks celery
1 large onion
salt
pepper
maggi seasoning
2 beef bouillon cubes
water
flour
spaghetti noodles (we like thin or vermicelli)
1 tablespoon vegetable oil

Steps:

Fry onions and celery in hot oil three minutes.
Add beef to pan and cook till browned.
sprinkle about two tablespoons flour over cooked meat and stir for about 1 minute add just enough water to cover meat and add bouliion cubes.
salt and pepper to taste while cooking on low uncovered untill thickened.
Add a little more water if it gets to thick.
If film forms on top just stir it in.
I use a wire wisk for this stage.
Serve on noodles with Maggi Sauce on the side.
Maggi is similair to Soy Sauce.

Nutrition Facts : Calories 541.9, Fat 37.7, SaturatedFat 13.8, Cholesterol 154.4, Sodium 480.5, Carbohydrate 5.1, Fiber 1, Sugar 2.5, Protein 43

German Spaghetti image

Provided by Mary Adams

Time 1h5m

Number Of Ingredients 12

4 1/2 oz spaghetti
1/2 lb bacon, uncooked, cut into small pieces
1/2 lb beef tenderloin, trimmed, cut into bite-size pieces
1/4 tsp salt
freshly ground pepper
1/2 yellow onion, sliced
1 Tbsp minced garlic
1 c baby bella or button mushrooms, quartered
1 c halved grape tomatoes
12 oz amber bock or pale ale beer (i used michelob amber bock)
4 Tbsp butter
1/3 c grated parmesan cheese

Steps:

1. Cook spaghetti according to dirctions, drain and set aside.
2. In saute pan, cook bacon until crisp. Lift out cooked bacon, drain on paper towels. Remove all but 2 TBS of bacon fat from the pan.
3. Season beef tips with salt and pepper, then add to hot skillet and sear beef until all sides are golden. Add onion and lightly saute. Add garlic and cook for 30 seconds. Add mushrooms and lightly saute. Add cooked bacon and tomatoes.
4. Deglaze pan with beer, let cook down by half. add butter, swirl in to make sauce.
5. Stir in cooked spaghetti, warm through. Stir in parmesan cheese and season with salt and pepper.
6. Serve in 2 pasta bowls, garnished with fresh basil and parmesan cheese.