Best Ultimate Spaghetti Recipes

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

TYLER FLORENCE'S ULTIMATE SPAGHETTI AND MEATBALLS

Steps:

• Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
• Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
• Preheat the oven to 350 degrees F.
• Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
• Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

TYLER'S ULTIMATE SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven 350°F.
• Dice onions & crush garlic by first peeling and flattening with knife and then roughly chopping. Keeping garlic on cutting board and drizzling some olive oil and a sprinkle of salt take knife and crush together to make a paste. (Oil keeps it together and the salt acts as an abrasive). Divide onions and crushed garlic between two pans with oil, one for the sauce and the other for the meatball base (and eventually to fry them in). Put both of them on moderate heat to sweat and slightly caramelize.
• To the meatball base add a roughly chopped handful of flat leaf parsley.
• Meanwhile (both onion mixes are still cooking) remove the crusts from the slices of bread and place in bowl with about 1 cup of milk. Put aside to allow the milk to soak into the bread.
• Put water in large pot for cooking pasta on (bring to simmer and then salt it.).
• Once you've put the water for the pasta on you should be able to turn the heat off the meatball base.
• Allowing time for the meatball base to cool, put the tomatoes through a food mill and add to the onions and garlic which have sweated down and started to caramelize. This will then cook down and thicken.
• To make the meatballs place all of the base in a bowl, (put pan back on heat with some olive oil for frying the meatballs) squeeze the soaked bread slightly and place in bowl with base along with egg, a good grating of parmesan cheese, stir and add ground meats and salt and pepper to taste. Incorporate together with hands. Shape into balls between golf ball and tennis ball in size.
• Fry meatballs in 2 batches of about 8 (depending on pan size) to seal and caramelize them on both sides. You can place them straight from forming them into the pan, once you have made about 8 then the first one will be ready to turn.
• Place them in an oven proof pan all together and place 1/2 the tomato sauce in with the meatballs and place torn bits of fresh mozzarella on top and place uncovered in oven for 15 minutes to finish of cooking.
• Add salt to simmering water, cook pasta for 12 minutes, al dente and drain, add to pan with remaining tomato sauce drizzle extra virgin olive oil and a good amount of grated parmesan and stir to mix.
• Plate up pasta with 2 meat balls and garnish with a couple of basil leaves and more grated parmesan.
• Cooking times and yield are estimates, once I make this dish I will change them if necessary.

ULTIMATE SPAGHETTI AND MEATBALL SUPPER (RACHAEL RAY)

Steps:

• Bring a large pot of water to boil for the pasta.
• Add olive oil to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.
• While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.
• While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.
• Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano. Pass more grated cheese at the table.

THE ULTIMATE SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil for the spaghetti.
• Heat a 3-count of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7-8 minutes, until the onion is caramelized and the bacon is crisp. While cooking the onion and bacon, crack the eggs into a big serving bowl. Add the cream and cheese and whisk. Scrape the bacon and onion into the bowl along with the cooking fat.
• Before draining pasta, scoop out 1/4 cup of the pasta cooking water and add it to the bowl with the bacon and eggs. Drain the spaghetti and add it to the bowl - toss well. Place a plate on top of the bowl to hold in the heat and let sit 5 minutes. Remove the plate, toss in some salt and cracked black pepper and the parsley.

THE ULTIMATE SPAGHETTI AND MEATBALLS RECIPE

Steps:

• Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist.
• Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well).
• Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs.
• Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour.
• When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally.
• 20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.

IN SEARCH OF THE ULTIMATE SPAGHETTI/PIZZA/PASTA SAUCE

Steps:

• In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
• Add 1/2 cup of red wine and 1/2 cup water.
• Bring to a boil and reduce heat to simmer.
• Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
• In frying pan heat olive oil and brown sausage or meat-balls.
• Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
• In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
• Add onions and garlic to simmer sauce.
• Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
• Stirring occasionally, simmer for three hours or until of desired consistency.
• To thicken sauce crack the lid and allow to cook down.
• To thin add a little more red wine.
• Serve on spaghetti, ravioli or use on pizza.

ULTIMATE SPAGHETTI SAUCE

Steps:

• Trim fat from chuck and pork and grind together.
• Brown together till just light tan, stirring constantely.
• Add onions to meat, cook till onions are trainsparent.
• Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt.
• Cook and bring to a boil stirring constantly.
• Turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch.
• Simmer about 3 hours stirring occasionally.
• Serve over spaghetti.

THE ULTIMATE MAKEOVER: SPAGHETTI CARBONARA

Steps:

• Bring a large saucepan of water to a boil with a pinch of salt. Then get everything ready. Grate the cheese and beat the eggs in a bowl with a little pepper. Cook the peas in boiling water for 2-3 mins, drain and set aside.
• Cook the spaghetti to al dente following pack instructions. While the spaghetti is cooking, heat the oil in a large, deep frying or sauté pan. Fry the bacon for several mins until it starts to go crisp. Stir in the garlic and cook briefly until pale brown. Tip in the peas and if the spaghetti isn't quite ready, keep warm over a very low heat.
• When the pasta is done, take the pan with the bacon in off the heat. Lift the spaghetti out of its pan with a pair of tongs and drop it into the frying pan with the garlic, bacon and peas. Mix most of the cheese into the eggs, keeping back a handful of cheese for sprinkling over each serving. Quickly pour in the eggs and cheese, lifting and stirring with the tongs so everything mixes well and the spaghetti gets coated. Ladle in some more of the pasta water, enough to coat the spaghetti and create a bit of sauce in the pan.
• Spoon or twirl the pasta into shallow serving bowls using a long pronged fork. Serve immediately with a sprinkling of the reserved cheese, some snipped chives and a grating of black pepper.

SPAGHETTI & MEATBALLS (TYLER'S ULTIMATE)

Steps:

• Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool. Pour enough milk over the bread in a bowl to moisten. Ssoak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs. Preheat the oven to 350 degrees F. Heat oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes. Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

BETTY'S ULTIMATE SPAGHETTI

Steps:

• Saute the ground beef, diced onions and diced bell pepper together until meat is browned.
• Add all spices, tomato sauce, stewed tomatoes and water.
• Simmer for twenty minutes. Because of the bullion cubes make sure you taste before adding salt.
• Add ¼ cup grated parmesan cheese and stir.
• Boil four quarts of water. Add 1 ½ lb. spaghetti to boiling water and stir vigorously until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce and serve.

BETTY'S ULTIMATE SPAGHETTI

Steps:

• Directions 1 Saute the ground beef, diced onions and diced bell pepper together until meat is browned. 2 Add all spices, tomato sauce, stewed tomatoes and water. 3 Simmer for twenty minutes. Because of the bullion cubes make sure you taste before adding salt. 4 Add ¼ cup grated parmesan cheese and stir. 5 Boil four quarts of water. Add 1 ½ lb. spaghetti to boiling water and stir vigorously until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce and serve.

THE ULTIMATE "BEEFED-UP" SPAGHETTI SAUCE

Steps:

• Heat the olive oil in a large, non-stick skillet over medium-high heat. Add the ground beef and cook, stirring frequently and breaking up large pieces, until nicely browned. Drain off any fat. While beef is browning, heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add onions, carrots and celery and saute until softened. Add mushrooms and garlic, and continue to cook until mushroom liquid is almost evaporated and vegetables are just beginning to brown. Add the browned beef and stir to blend. Add all remaining ingredients (except butter) and stir to mix thoroughly. Bring to a fast simmer, stirring frequently, add butter and allow to melt into sauce without stirring. Reduce heat to low, partially cover and simmer gently 5-6 hours, stirring occasionally. If sauce seems too thick, add more V-8 juice or water to desired consistency. Taste and adjust for sugar and seasonings as necessary, remove bay leaves and continue to simmer 15 minutes. Do a final taste test and adjust seasonings again as per your preference. Serve over spaghetti and liberally sprinkle with parmesan and basil.

ULTIMATE SPAG BOWL (SPAGHETTI BOLOGNESE)

Steps:

• Heat a large frying pan or wok with a tbsp of olive oil and add the finely chopped onions then cook until soft. Add the mince and pancetta and cook until the mince is brown. This will take around 10 minutes in total.
• Add the tinned tomatoes and stir thoroughly. Break the stock cube in your fingers and add these into the mix. Then, add the garlic to the pan along with the herbs, pepper, balsamic vinegar and red wine then stir thoroughly. Cook for 10 minutes and and stir occasionally.
• Squeeze half the tube of tomato puree into the pan and once again stir thoroughly. Leave to simmer for 10 minutes and stir occasionally until you have a deep red, thick bolognese.
• For the spaghetti, fill a pan 3 quarters full of water and add a tsp of salt. Once the water is boiling, add 3oz of spaghetti per person and cook for 10 minutes.
• Once everything is cooked, drain the spaghetti and divide between plates. Then, dish out the Bolognese and serve with some of the recommended serving options or without depending on preference. I recommend fresh grated parmesan!

IN SEARCH OF THE ULTIMATE SPAGHETTI/PIZZA/PASTA SAUCE

Steps:

• In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
• Add 1/2 cup of red wine and 1/2 cup water.
• Bring to a boil and reduce heat to simmer.
• Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
• In frying pan heat olive oil and brown sausage or meat-balls.
• Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
• In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
• Add onions and garlic to simmer sauce.
• Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
• Stirring occasionally, simmer for three hours or until of desired consistency.
• To thicken sauce crack the lid and allow to cook down.
• To thin add a little more red wine.
• Serve on spaghetti, ravioli or use on pizza.

ULTIMATE SPAGHETTI

Steps:

• Saute the ground beef, diced onions and diced bell pepper together until meat is browned.
• Add all spices, tomato sauce, stewed tomatoes and water.
• Simmer for twenty minutes. Because of the bullion cubes make sure you taste before adding salt.
• Boil four quarts of water. Add spaghetti to boiling water and stir vigorously until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce and serve.

ULTIMATE SPAGHETTI CARBONARA

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
• Eat & Enjoy

ULTIMATE CROCK POT CHICKEN SPAGHETTI

Steps:

• Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted soup, undrained tomates, cream cheese, Velveeta, garlic powder, and onion powder and mix well. Add the chicken breasts and cover with the lid. Cook on low for about 4 hours or until the chicken is just cooked through. Cooking much longer than 4 hours may result in tough chicken and scorched sauce, so be cautious.
• Once the chicken is cooked through, remove it from the slow cooker using tongs and allow it to cool slightly. Stir the sauce remaining in the slow cooker well. Once the chicken is cooled enough to handle, shred it and and return it to the slow cooker and mix with the sauce. Cover.
• Cook the pasta according to the package instructions. Drain well and add the pasta to the slow cooker. Mix well. Sprinkle the cheddar cheese over the top and replace the lid. Allow the cheese to melt then serve.