French Spaghetti Recipe 455 Food

JO MAMA'S WORLD FAMOUS SPAGHETTI

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

FRENCH SPAGHETTI

Steps:

• Fry salt pork until brown and crisp--not burned.
• Put on paper towel to drain and cool.
• Drain oil from frying pan; save about 2 tablespoons full.
• Put hamburger in pan; don't break it in little pieces, but put it in a circle on the outer edges of the pan.
• Add the oil from pork to the center of hamburger; add diced onion to oil.
• Do not mix onions and hamburger yet, cook hamburger til it is brown turning pieces toward ouside of pan.
• After hamburger is browned and onion is tender, add soup and water. Gently stir and simmer.
• While sauce is simmering, cook spaghetti and drain.
• Add sauce to spaghetti; break up cooked salt pork into spaghetti and stir gently.
• Put cover on pan and let set for at least 10 minutes.
• ENJOY.

FRENCH ONION PASTA

Steps:

• Heat oil and butter in a large Dutch oven over medium heat. Add onions and shallots and cook and stir until onions begin to soften, about 5 minutes. Stir in brown sugar well. Continue to cook over medium heat until well caramelized, 45 to 60 minutes. Stir occasionally, being sure to scrape up the browned bits from the bottom of the pot.
• While onions cook, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain. Set aside and keep warm.
• Bone chicken and cut meat into chunks.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add flour, thyme, and garlic to the caramelized onions. Cook, stirring frequently, for 5 minutes. Add Marsala wine, scraping the bottom of the pan to deglaze. Add beef broth. Cook over medium-low heat, whisking continually until thickened, about 10 minutes. Add Greek yogurt and mix well.
• Stir pasta, chicken, and mozzarella cheese into the sauce. Mix thoroughly. Season with salt and pepper. Pour into an oven-safe dish. Top with Parmesan cheese. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes. Garnish with fresh thyme for fancier presentation at serving.