SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)
Spaghetti Napolitan is one of the popular yōshoku (Western food) dishes. The uniqueness of this pasta is the sauce, which is based on ketchup/tomato sauce (Aussie), making the colour of the pasta almost red. It is a simple pasta dish but very tasty.Omit the protein to make it vegetarian!Cook Time = time to cook my Spaghetti (n.7) + 1 minute to mix pasta with the sauce. This is because I started making the sauce while cooking pasta.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 17m
Number Of Ingredients 14
Steps:
- Cook pasta in a big pot of boiling water per packet instructions (al dente).
- Reserve 1 tablespoon of water from the pot, then drain the pasta.
- Put all the Sauce ingredients in a bowl and mix well.
- Heat oil in a frying pan over medium heat. Add garlic and onion, sauté for about 1½-2 minutes until the onion pieces become transparent.
- Add capsicum, mushrooms and ham to the pan and sauté 1 minute.
- Push the ingredients to one side and put the Sauce in the cleared area. The sauce should starts bubbling immediately.
- Stir the sauce for 30 seconds (note 5), then mix the ingredients and the sauce together.
- Add the pasta and a tablespoon of the pasta water to the pan. Mix quickly.
- Add butter to the pan and toss several times until the butter melts and mixes with the pasta, then turn the heat off.
- Transfer the pasta to a serving plate with grated parmesan cheese and a bottle of tabasco.
SCHOOL CAFETERIA SPAGHETTI
I have fond memories of our cafeteria food in school as a child and one of my favorite meals was the spaghetti. My great grand-mother was a cafeteria cook for 40 years and unfortunately I never got to twist her ear for some of the recipes. This is my rendition of my school's spaghetti. I know a lot of us loved school lunch and...
Provided by Melissa Turner
Categories Pasta
Time 2h
Number Of Ingredients 13
Steps:
- 1. Brown ground beef. Drain fat; add onions, spaghetti sauce mix, pepper, oregano and garlic. Stir in tomato sauce, chicken base, Worcestershire, sugar and salt. Bring to a boil; reduce heat and simmer 45 minutes. If sauce needs thickening, dissolve a little cornstarch in hot water and add to sauce.
- 2. Meanwhile cook spaghetti. Drain, but do not rinse. Stir cheese into sauce to melt, then stir in spaghetti. Transfer pasta and sauce to a baking pan and cover with foil. Place in a 225 degree oven for 1 hour.
SCHOOL CAFETERIA SPAGHETTI
There were only two things that created a buzz around school when I was growing up: upcoming teacher workdays and spaghetti day in the cafeteria. School spaghetti was one of my favorite dishes then, and it still is now! Try this simple, yet more grownup, version.
Provided by Michelle Marcos
Categories Main Dish Recipes Pasta Spaghetti Recipes Baked
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
- Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
- Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
- Bake in the preheated oven until cheese is browned, about 10 minutes.
Nutrition Facts : Calories 758.5 calories, Carbohydrate 57.3 g, Cholesterol 127.5 mg, Fat 39.9 g, Fiber 4.5 g, Protein 40.7 g, SaturatedFat 19.9 g, Sodium 994.6 mg, Sugar 11.1 g
JAPANESE CAFETERIA SPAGHETTI SAUCE
This is not Italian but it is very good - your kids will love it. I ate this almost every day in the cafeteria at work in Japan. I do not like most Japanese food and welcomed something that I sort of recognized.
Provided by ks100
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown hamburger.
- Prepare sloppy joe mix according to directions.
- Add remaining ingredients.
- Simmer 30 minutes.
- Serve over spaghetti topped with parmesan.
SCHOOL SPAGHETTI SAUCE
This is the 1971 USDA School Spaghetti recipe, for all of you who have been looking for that perfect sauce to recreate all those school lunches from days gone by. Serve with pasta.
Provided by John Alford
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h30m
Yield 40
Number Of Ingredients 12
Steps:
- Heat a very large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 10 to 15 minutes. Drain and discard grease.
- Stir onions and garlic powder into the pot and cook for 5 minutes. Add water, both cans of tomatoes, tomato paste, basil, oregano, marjoram, thyme, and pepper. Let simmer for about 1 hour.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 6.1 g, Cholesterol 56.8 mg, Fat 11.1 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 4.3 g, Sodium 136.1 mg, Sugar 2.8 g
OLD-FASHIONED SPAGHETTI SAUCE
There are alot of ingredients, and this takes all day to cook, but MAN IS IT WORTH IT! This sauce tastes good over pasta, clams, or as a bread dip. My family just gobbles it up.
Provided by Mindi Bunch
Categories Sauces
Time 4h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Coat bottom of stockpot with olive oil.
- Over medium heat, melt butter.
- Add hamburger, sausage, onion, and garlic.
- When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste.
- Increase heat to high and bring to a boil.
- Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.
Nutrition Facts : Calories 287.9, Fat 17.9, SaturatedFat 7.3, Cholesterol 54.8, Sodium 1284.8, Carbohydrate 15.5, Fiber 2.8, Sugar 8.1, Protein 16.2
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