How to Make Perfect Spaghetti

[Guest My Eyebrow is on fire]

Ok that's it!!! My mom made some spaghetti and IT TASTED LIKE SOMEBODY SHAT IN MY MOUTH!

 

Of course it is no surprise since I'm Japanese/Irish/German/Welsh/Scottish/English/Austrian and HAVE NO ITALIAN IN ME AT ALL!!!

 

All my greasy haired friends I NEED YOUR HELP!!! I need a recipe to make excellent spaghetti sauce so I can make it, impress my mom, show her how, and then I WILL HAVE GOOD SPAGHETTI - NOT THIS BOWL OF DIARRHEA I HAD TO EAT!! WHAT A FUCKING HORRIBLE SITUATION!!!

 

Now, the criteria for your recipe is as follows:

 

1) It must taste good.

2) No fuck that, it must taste so good IT WILL MAKE ME PUT ON A JOGGING SUIT, WALK WITH A CANE, SLICK BACK MY HAIR and KISS MY BROTHER FREDO ONE LAST TIME BEFORE HAVING HIM EXECUTED ON A FISHING BOAT.

3) Yes, it must be so good that my mother will go back in time to give birth to a brother of mine named Fredo, if that's what you were wondering.

4) As usual, it must make me want to SLAUGHTER myself in joy. I mean chop my OWN HEAD OFF WITH A CUTCO KNIFE and a GEYSER OF BLOOD WITH COME OUT AND COVER THE WHOLE KITCHEN..YOU WON'T EVEN BE ABLE TO TELL WHERE THE SPAGHETTI SAUCE IS BECAUSE IT WILL BE SOAKED IN THE MOST GRUESOME RED.

 

Winners of the contest , I will pay pal you $0.50 (american).

[Guest AM The Kid]

Spaghetti

Original Prego Sauce

Ground Beef

Mushrooms

 

I have ZERO italian in me as well.

[Guest JangoFett4Hire]

Big can of Tomato puree, can of Hunt's Tomato Sauce (flavor of your choice), can of Hunt's tomato paste...

dump them into a big ass pot. Toss in about a spoonful and a half of sugar (help neutralize the acid) ... stir it up (little daaahlin)

 

then add the following ingredients to your liking...

Red Wine Sauce (just a splash or so does the trick)

Minced Onions

Garlic Salt

Italian Seasoning

Just a pinch of chili pepper (yup, trust me)

Parmesean Cheese

 

leave the stove on medium-low for 45-60 minutes stirring every 7-10 minutes....

 

let it sit for about 30 minutes

 

let me know how it comes out

 

(I'm not eye-talian either btw)

[Guest ElectricRaccoon]

Put a hoot of oil in the water. I don't think it makes the spaghetti taste any better or anything, but it means way fewer noodles you have to scrape off the bottom of the pot. Salt in the water helps, too.

[Guest razazteca]

Prego or Rago Sauce

small can of tomato paste

whole can tomato to be diced

3 bay leaves

oregano

salt & pepper

green bell pepper

onion

garlic

no more than 1/2 pound ground meat (beef, pork, crab) pick your fav.

 

Not Italian but who cares

[Guest NoCalMike]

if you can get a tad more exotic, try Italian Sausage instead of ground meat.

[Guest Nevermortal]

Want a good pasta dish? I make it every once and again.

 

Combine some garlic, crushed red pepper, chicken broth (College Inn), some red, green, and yellow peppers, olives, mushrooms, and artichoke hearts.

 

Then, cut up some chicken and fry it. After both have cooked sufficiently, add the chicken to the stuff in the chicken broth.

 

Boil a pasta of your choice.

 

Combine in a big dish. Serve.

 

Enjoy.

[Guest Human Fly]

Make sure not to boil the pasta too long. Mushy spaghetti is pretty gross.

[Guest CanadianChris]

Depends on how many you're cooking for, but...

 

2 large cans crushed tomatoes

2 14 fl oz cans Hunt's tomato sauce

2 5.5 fl oz cans Hunt's tomato paste

browned ground beef (or grilled Italian sausage)

oregano

Italian seasoning

cayenne pepper

garlic powder

minced onion

bay leaves

mushrooms (optional)

 

Let it simmer for about 3 hours. It's fantastic. For less people, use one can each of the tomato stuff.

[Guest Reverb]

Here's a very good spaghetti sauce receipe.

 

2 cans of italian tomatoes

2 cans of tomato juice

2 cans of tomato paste

1.5 pounds of grounf beef

salt

plenty of pepper

1 onion

1 head of garlic

 

Mix everything in a big pot, strt it at medium on the stove and let in simmer overnight in the oven (7-8 hours).

 

For the pasta, boil them no more than 7 minutes. If the pasta is thinner reduce the tice.

[Guest bigdunn20]

Itallian sausage.

Mushrooms

Prego Sauce

1 Packet Schilling's powder.

[Guest Razor Roman]

Here is how I make tomato sauce

 

 

1 Can Tomato Puree

1 Can Crushed Tomatoes

1 Can Tomatoe Paste

 

Garlic/Onion/Salt/Oregano/Black pepper to taste

 

Olive Oil

Baking Soda

 

 

1. Put a few teaspoons of olive oil in the bottom on a large pot

2. Brown the onions in the pot, after they start to get brown, put the garlic in the pot to get brown (don't burn it!)

3. Put the can of tomato paste in the pot and fry it for about a minute.

4. Fill the can of tomato paste with water, add water to the pot, mix it up until it's smoothe.

5. Add the other 2 cans of tomatos to the pot

6. Add the salt, oregano, pepper to the pot and stir it in. If you can find Emeril's Italian Essence, it works pretty well as an all-in-one.

7. Mix in 1 1/2 teaspoons of baking soda (eliminates the acid, but doesn't make it too sweet like sugar sometimes does)

8. Cook on low heat until it it just barely boiling. Cook it low so the sauce doesn't burn.

 

 

If you add meat to it, my suggestion is if you're not worried about fat, cook the meat about 7/8 of the way through and then put it in the sauce before the sauce boils. Make sure the sauce comes to a boil though, so you don't get salmonella. If you put it when it's not fully cooked, more of the flavor of the meat gets in the sauce and makes it good. Pork is best. Sausage and ground beef are good too.

 

You can also cook the meat all the way through (I use a forman grill to KNOCK OUT THE FAT!) and put it in, but let it cook for a few mins. with the meat in there anyway so the flavors can mingle at least a little.

 

Next week I'll discuss meatballs. lol.

 

When you make the pasta, don't under cook it or over cook it. Al dente is the key. I actually like it a little softer then al dente, myself. Experiment.