JO MAMAS RECIPES

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JO MAMA'S WORLD FAMOUS SPAGHETTI RECIPE - FOOD.COM



Jo Mama's World Famous Spaghetti Recipe - Food.com image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

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.

Nutrition Facts : Calories 555.9, FatContent 26.3, SaturatedFatContent 9, CholesterolContent 51.8, SodiumContent 2058.6, CarbohydrateContent 50.1, FiberContent 3.8, SugarContent 11.4, ProteinContent 29.8

OVEN ROASTED CORNED BEEF AND CABBAGE | COOKING MAMAS



Oven Roasted Corned Beef and Cabbage | Cooking Mamas image

Our tender corned beef brisket with roasted potatoes, carrots, and cabbage is so flavorful, you’ll never boil it again!

Provided by Cooking Mamas

Categories     Entrée

Yield 6

Number Of Ingredients 8

4 lbs. corned beef brisket (with seasoning packet)
2 T. whole grain mustard
6-8 med. red potatoes (cut into 1” wedges)
4-5 med. carrots (peeled, cut into 1" pieces)
1 head cabbage (cut into 8 wedges)
2 T. extra virgin olive oil
Kosher salt and black pepper (for seasoning)
1 c. chicken broth

Steps:

  • Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
  • Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.
  • Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.
  • Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
  • Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.

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