GERMAN SPAGHETTINI
A hearty and flavorful beef, sausage, bacon and tomato sauce baked with spaghettini. Spaghettini is a thinner version of spaghetti.
Provided by sal
Categories World Cuisine Recipes European German
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
- Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
- Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 300 degrees F (150 degrees C).
- Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 38.9 g, Cholesterol 54.2 mg, Fat 20.9 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 7.2 g, Sodium 882.3 mg, Sugar 13.6 g
SECRET SPAGHETTI SAUCE
This spaghetti sauce is 'secret' because it has loads of onions and carrots 'hidden' in it. My husband and kids love it - I quadruple the recipe every time and freeze the extra in zip-lock bags.
Provided by Lisa H
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 20
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
- Chop carrots and onion in the food processor.
- Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.
Nutrition Facts : Calories 95 calories, Carbohydrate 9.5 g, Cholesterol 11.5 mg, Fat 4.7 g, Fiber 2.2 g, Protein 4.9 g, SaturatedFat 1.5 g, Sodium 385.5 mg, Sugar 4 g
PASTA WITH SMOTHERED ONION SAUCE (MARCELLA HAZAN)
This is an easy, delicious, and simple recipe from "Essentials of Classic Italian Cooking" by Marcella Hazan. You just mix all the ingredients on the stove and come back and hour later. The onions get meltingly soft and sweet. It'salso great with some crumbled blue cheese. If you use homemade pasta, which is more absorbent than spaghetti, you should start with 1 tbsp more butter when making the sauce. TO MAKE AHEAD : You can cook the sauce entirely in advance up to the point where you add the parsley. When you are nearly ready to toss with the pasta, reheat the sauce over medium heat and add the parsley just before draining the pasta.
Provided by blucoat
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
- Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
- Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
- Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.
SPAGHETTINI WITH BACON, MUSHROOMS AND HERBS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until just tender, about 3 minutes. When the water boils, add the pasta and cook until al dente, about 6 minutes. Meanwhile, add 1 cup of the cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat. Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved cooking water to loosen, if needed. Divide among bowls and top with cheese. Photograph by Andrew Purcell
Nutrition Facts : Calories 716, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 61 milligrams, Sodium 1,156 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 23 grams
SPAGHETTI WITH SAUSAGE AND PEPPERS
Smoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. -Ginger Harrell, El Dorado, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a Dutch oven coated with cooking spray, cook and stir sausage until lightly browned. Add peppers and onion; cook 2 minutes longer. Stir in the tomatoes, garlic, pepper sauce, paprika, salt and cayenne; cook until vegetables are tender., Combine cornstarch and broth until smooth; add to sausage mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Drain spaghetti; toss with sausage mixture.
Nutrition Facts : Calories 284 calories, Fat 4g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 899mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 16g protein.
SPAGHETTINI WITH SPICY TOMATO SAUCE
Provided by Jim Jensvold
Categories Pasta Pork Tomato Vegetable Sausage Fall Bon Appétit California
Yield Serves 6
Number Of Ingredients 18
Steps:
- Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
- Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.
SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.
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