Spaghetti Red Food

RED SAUCE AND SPAGHETTI

Steps:

• In a food processor, puree the tomatoes to a smooth creamy consistency.
• Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
• Add the tomatoes and season with salt and pepper.
• Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
• To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

SPAGHETTI RED

Steps:

• Preheat olive oil in pan
• Peel and chop tomatoes.
• saute onion and garlic until tender.
• add tomatoes, salt, basil, oregano, bay leaf, sugar, crushed red pepper flakes, tomato paste, hamburger and 4 strips of bacon.
• cover and simmer 15-20 minutes.
• serve over pasta and sprinkle with remaining bacon.

MAC'S SPAGHETTI RED (SPICY WITH A KICK)

Steps:

• In a large skillet over med-high heat brown the hamburger (use a spatula to crumble the meat up fine while it cooks.
• In a large stock pot start your pasta water to boil (don't forget to season the water with salt). Add spaghetti when the water has come to a rolling boil.
• Once the meat is browned, strain it and return it to the pan.
• Add the other ingredients except the spaghetti. Mix and simmer over low-med heat (be sure to stir occasionally so that it doesn't stick).
• Strain the pasta when it's done and return to the stock pot.
• Pour the meat sauce into the stock pot with the spaghetti and mix well.

SPAGHETTI SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

SPAGHETTI WITH SWEET RED PEPPER SAUCE

Steps:

• Heat oil and butter in large nonstick skillet over medium high heat.
• Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
• Add stock, salt and pepper.
• Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
• Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
• Cook pasta in large pot of boiling salted water until al dente.
• Drain well and add to sauce in skillet.
• Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
• Transfer to large serving bowl and sprinkle with lemon zest.
• Serve with cheese and pass the peppermill.

BEST EVER SPAGHETTI SAUCE

Steps:

• Brown the sausage with the onion and drain.
• Add the rest of the ingredients and simmer, partly covered, for 2 hours.
• Simmering can be done in a crockpot, if desired.
• This makes alot of sauce and can be frozen beautifully.

SPAGHETTI SQUASH WITH RED SAUCE

Steps:

• Cut squash in half lengthwise; discard seeds.
• Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
• Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender.
• Add tomato sauce; heat through.
• When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter and top with sauce.
• Sprinkle with Parmesan cheese if desired.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

SPAGHETTI ITALIAN

Steps:

• In a large skillet, brown sausage over medium heat; drain and set aside.
• In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
• Simmer over medium-low heat for at least one hour; it is best if simmered all day.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix sauce with hot pasta; serve.