What s your favorite Spaggetti recipe

I like to cook. I like to buy fresh veggies, and raw meat, adding my own seasonings, and lately, trying new things to change up/spice up food. It s sometimes tempting to buy prepared food, though most dishes I can make as good, or better. But when working 10 hour days time is a factor so with speggetti, I normally buy pre made sauce, and cook big batch for my lunches. I really don t have a favorite. Ragu is sometimes too sweet, so I tried adding things to spice it up, and give it a bolder taste. After a little trial and error I found a few things that really make a taste treat. This is for a 45 oz bottle of sauce. Make sure the pan is large enough to accomodate all of the ingrediants. I use a 12" skillet.
Ingrediants to add to sauce:
1. 8oz ground beef, and 8oz spicy italian sausage
2. 1/2 of a medium yellow onion, chopped (yellow onion has more heat and will counter act the sweetness of the sauce)
3. 1/2c fresh finely chopped celery.
4. 1 fresh med sized jalapeno pepper, minced, (Green peppers work too)
4. 1 c coursely chopped Portobello mushroom, (you should get about 3c from 1 mushroom)
5. 3/4c sliced/choped black olives
6. Hot salsa, ( I use 1-7oz can of "Herdez-Salsa Casera")
7. 1T minced/pressed garlic
8. 1/2c parmesan cheese
8. 12oz bag of pasta, (I use egg noodles. Other types of pasta may be to much or not eonugh)

In pan saute meat, onions, celery, and pepper first. I don t drain fat until the veggies are translucent.
After draining fat, add sauce, mushrooms, olives, salsa, and garlic. Bring to a simmer, and cook for about an hour.
While sauce is simmering, cook the pasta, and when It s done, cool it off with cold water, and set it aside in a dish large enough to accomodate both noodles and sauce.
(A small amount of water may need to be added to sauce if it gets too thick), but when sauce is done cooking stir in parmesan cheese into sauce, and simply pour sauce into dish with noodles and blend well. All total it takes about 1 1/2 hours to cook a big batch. It lasts me a whole week, and the last day is as good as the first

 

I like spicy foods, and when it comes to spaghetti, I add all the flavor to the meat. Also, I'm Hispanic. Nothing is measured and everything is flavored to taste.

1-2lb Ground beef
Cayenne Pepper
Chili Powder
Chili Flakes
Paprika
Onion Powder
Garlic Powder
Sesame Oil
Cumin
Turmeric
Salt
Pepper
Hot Chocolate (Yes, really)

Start cooking the beef! Add a dash of oil (sesame oil is strong, you don't need much) and all seasonings to taste. I don't drain the grease, just add it to the final product. Cook until brown. Boil pasta and strain. Throw everything together and mix well with pasta sauce of your choice.

Tastes amazing as leftovers, and Mexican cheese is an excellent pair to the spice.

 

Spaghetti is a comforting food for us, here's how we do it. We keep it simple, tweaked (as you see below), yet super good.
1lb 93/7 ground beef or ground venison
3x or 4x green onions
1/2 onion (color at your preference)
can sliced mushrooms
salt
pepper
garlic
garlic powder
red sauce, target brand is good
coconut oil spray
Tillamook Italian blend
cilantro
hot sauce or red pepper flakes

spray the pan, throw in diced onions, salt, pepper, and garlic powder. Let them gain some color, throw in the green onions. Then add the meat & garlic, cook it, once no red is left, add the red sauce, a little Cholula, or red pepper flakes, and reduce the heat to low/medium. When the pasta is done boiling, add the sauce to the pasta in low heat. (we also add broccoli at this point if we have it, it's a surprisingly good pairing). Serve, add some Tillamook and sliced cilantro. Good to go.

 

Convinced but Curious- what kind of hot chocolate do you like to use?

 

I use a Kroger brand dutch chocolate mix. I'm not really picky, and that one came in a can.

 

This one is so simple but extremely effective.
Lean ground beef, brown up in pan with Mansmith's grilling spice, then drain.
Now, in your pressure cooker, throw in a half inch of water, then one layer of spaghetti, then your sauce, then meat, then another layer of spaghetti, then finish it with more sauce.
Pressure cook for 8 to 10 minutes and it's done.
No need to precook spaghetti.
The pressure permeates the noodles perfectly and starch thickens up the sauce a tad.
The meat is tender perfect.
Just stir it up a bit and serve.
Will be just about the best spaghetti you ever whipped up.