Spaghetti With Ground Pork Food

PASTA WITH PORK AND PEPPERS

Steps:

• In a skillet, place the olive oil, chopped onion, the peeled tomatoes cut into small pieces, the peppers cut into strips and the meat. Season with some salt, pepper, nutmeg and paprika. Stir and heat over low heat for about 30 to 35 minutes, stirring occasionally.
• Meanwhile, cook the pasta in a saucepan with water seasoned with a small peeled onion and olive oil. When the pasta is cooked, drain it with a skimmer and set aside.
• When the meat is cooked, add the pasta, mix well into the meat and cook over low heat more 3 to 4 minutes. Turn off the heat and serve.

26 BEST WAYS TO USE GROUND PORK (+ EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a pork dinner in 30 minutes or less!

SAVORY PORK & SPAGHETTI IN TOMATO SAUCE

Steps:

• Heat dressing in large skillet on medium-high heat. Add meat and garlic; cook 10 min. or until meat is done, stirring frequently. Remove meat mixture from skillet; cover to keep warm.
• Cook spaghetti as directed on package. Meanwhile, add tomato sauce and seasoning to skillet; cook 5 min. or until heated through. Add cream cheese; cook on low heat until melted, stirring until melted. Return meat mixture to skillet; cook 5 min. or until heated through, stirring occasionally.
• Drain spaghetti; place on platter. Top with meat mixture, cheese and parsley.

SPAGHETTI SQUASH AND PORK STIR FRY

Steps:

• Whisk together soy sauce, rice vinegar, chili garlic sauce and cornstarch until smooth. Add the ground pork and mix together until incorporated. Allow to sit for half an hour.
• While meat is marinating, prepare spaghetti squash. Cut ends off of squash and then split in half. Scoop out seeds and "innards", then place squash in a microwave safe dish, cut side up. Microwave for 12-20 minutes, until done. Squash is done when skin can easily be pierced with a knife and flesh easily shreds with a fork.
• After allowing the squash to cool for a few minutes, use a fork to shred the flesh into "noodles". Drain in a colander lined with paper towels to remove excess moisture.
• Heat a large skillet over high heat, then add the oil.
• When pan and oil are hot, add the pork and cook, stirring constantly, for about 2 minutes, breaking the meat into smaller pieces.
• Add ⅔ of the green onions to the pork, then continue to cook until the meat is well browned, about 2 more minutes.
• Lower heat to medium high and add the broth. Cook for 2-3 more minutes, until broth is reduced.
• Add handfuls of the spaghetti squash noodles, stirring as you go to combine.
• Top with the rest of the green onions and serve.

SPAGHETTI WITH BOLOGNESE SAUCE

Steps:

• Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
• Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
• When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

GROUND PORK PASTA RECIPE WITH ANCHOVIES AND SAGE

Steps:

• Bring a large pan of water to the boil. Add a pinch of salt and when boiling add the pasta. Boil until cooked to your liking.
• While the pasta is cooking put the olive oil in another large pan and warm gently for a minute. Fry the onions and garlic on a low heat for 2 minutes then add the pork to brown it.
• When the pork is browned add the sage and anchovies and mix in well.
• Pour in the passata and stir well and cook for simmer gently for around 15 minutes.
• Add the cream and cook on low heat for a further few minutes. Add salt and pepper to taste.
• Serve over the pasta and cover with grated Parmasan.

SPAGHETTI AND MEAT SAUCE (GROUND BEEF AND GROUND PORK) USDA

Steps:

• Brown ground beef and ground pork uncovered over medium-high heat in a large stock pot. Stir often.
• Drain meat. Return to stock pot.
• Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.
• Add garlic powder, black pepper, tomato puree, salt, beef broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir well. Cover and simmer for 1 hour. Stir occasionally.
• Set aside beef/pork mixture for step 10.
• Heat water to a rolling boil.
• Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
• Combine pasta and beef/pork mixture in stock pot. Stir well.
• Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan release spray.For 50 servings, use 2 pans.
• Portion with 8 fl oz spoodle (1 cup).

CHINESE SPAGHETTI BOLOGNESE

Steps:

• Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
• Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
• Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
• Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
• Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin. Serve!

JIFFY GROUND PORK SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavors to blend., Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender. Freeze option: Transfer individual portions of cooled pasta mixture to freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little tomato sauce if necessary.

SPAGHETTI WITH GROUND PORK

Steps:

• In a large skillet cook meat, onion, gr pepper and garlic until meat is browned.
• Drain and return to skillet.
• Add wine and bring to a boil until it is absorbed, stirring occasionally.
• Stir in tomatoes with juice, tomato paste, oregano, brown sugar, basil, thyme, and bay leaves.
• Bring to a boil then reduce heat and simmer uncovered for 1 hour.
• Remove bay leaves and serve over hot spaghetti.

PORK SCALLOPINI WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
• Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
• Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
• Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.

SPICY RIGATONI RECIPE

Steps:

• Cook the pasta to al dente according to package directions in a pot of boiling salted water.
• Melt butter over medium heat in a large sauté pan then add diced onion and cook 3-4 minutes until softened. Add in the minced garlic and cook for another 1-2 minutes until fragrant.
• Add in the pork and crumble while it is browning about 5 minutes. Pour the tomato paste, chili peppers, salt and black pepper to the pan, stir and cook for 5 minutes.
• Turn the heat to medium-low and pour in the cream or coconut milk and let the sauce simmer for a few minutes.
• Add in the al dente pasta and a 1/4 cup of the reserved pasta water. Stir everything until the sauce is smooth and creamy. If it looks dry, add in more pasta water little by little until it is creamy.
• Turn off the heat and serve. Top with some parmesan cheese if desired.