BEST SPAGHETTI RECIPE RECIPES

THE BEST SPAGHETTI CASSEROLE RECIPE | ALLRECIPES

The Best Spaghetti Casserole Recipe | Allrecipes image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories Noodle Casserole

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, CarbohydrateContent 51.4 g, CholesterolContent 71.4 mg, FatContent 17 g, FiberContent 4.5 g, ProteinContent 28.4 g, SaturatedFatContent 7 g, SodiumContent 826.2 mg, SugarContent 16.4 g

THE BEST SPAGHETTI BOLOGNESE RECIPE - BBC GOOD FOOD

The best spaghetti bolognese recipe - BBC Good Food image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories Dinner, Lunch, Main course, Supper

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Cook Time 1 hours 50 minutes

Yield 6

Number Of Ingredients 20

Ingredients

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

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.

Nutrition Facts : Calories 624 calories, FatContent 25 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 6 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.6 milligram of sodium

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BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIV…

This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

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BEST SPAGHETTI & MEATBALLS RECIPE - HOW TO MAKE EASY ...

This easy spaghetti and meatball recipe has all the classic flavors you know and love.
From delish.com
Reviews 4.7
Total Time 1 hours
Category date night, weeknight meals, dinner
Cuisine Italian

In a large pot of salted boiling water, cook pasta until al dente. Drain. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

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One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
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Reviews 4.8
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 519 calories per serving

In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

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Total Time 1 hours 25 minutes
Category comfort food, main dish, meat

To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside. To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes. Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times. Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.

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SPAGHETTI PUTTANESCA RECIPE | BBC GOOD FOOD

Cook up this classic sauce in one pan, then toss with spaghetti for a simple midweek meal. It's budget-friendly too, making it a great meal for the family
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Pasta, Supper
Calories 495 calories per serving

Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

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THE BEST SPAGHETTI BOLOGNESE RECIPE - BBC GOOD FOOD

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
From bbcgoodfood.com
Total Time 2 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Italian
Calories 624 calories per serving

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.

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BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIV…

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

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BEST SPAGHETTI & MEATBALLS RECIPE - HOW TO MAKE EASY ...

In a large pot of salted boiling water, cook pasta until al dente. Drain. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
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In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

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To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside. To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes. Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times. Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.

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