Showing posts with label Spaghetti. Show all posts
Showing posts with label Spaghetti. Show all posts

Sunday, 24 March 2013

Meaty Spaghetti

As a child, I have always loved spaghetti. I loved everything about it: the sauce, the way you can never quite get it all on your fork, the way it feels against you fingers when you are forced to go in a haunted house blindfolded and it is shoved in your face where they yell BRAIINS!! at you as though you have never eaten cooked spaghetti with your hands before.

Whenever I went to my aunt's house when I was younger, I would always request her spaghetti. She made the best spaghetti. And when I say the best, I really mean it.  It would be a burst of delicious flavors, where it was loaded with 3 different kinds of ketchup (where I only thought there was one out there), cut up sausages, and just all around mouth watering goodness that I would eat until I collapsed on the floor and lay there in a ball waiting for my food to be digested, and too tired to move.

Although this isn't my aunt's recipe (I should really ask her about it!) this made a pretty solid spaghetti. It was so good, me and my brother had it for breakfast the next day. Because you can never get enough spaghetti. Never.

What you'll need:

-2 tablespoons olive oil
-1 medium onion, minced
-2 cloves garlic, minced
-2 tablespoons butter
-1.5 lbs ground beef
-1 teaspoon salt
-1/2 teaspoon ground pepper
-1/2 cup ketchup
-1 can (28 oz) diced tomatoes
-1 vegetable bouillon cube
-2 cups boiling water
-1 1/2 teaspoon dried basil
-1 1/2 teaspoon dried oregano
-1 teaspoon thyme
-1 lb spaghetti


    1.   In a large skillet, heat the oil over medium heat . Saute the onion and garlic until the onion is transparent.
    2.   Stir in the butter and add the ground meat. Add the salt and cook for 4-5 minutes.
    3.   Pour the boiling water in a medium saucepan, and crumble the bouillon cube in. Mix in the ketchup, diced tomatoes, basil, oregano and thyme, and heat on medium heat, stirring constantly.
    4.   After about 1 hour, add the ground beef mixture and cook for an additional hour, stirring occasionally until desired thickness.
    5.   Cook spaghetti according to package directions. When your desired texture is attained, drain spaghetti and mix together with the sauce.

You might also like:
Spaghetti a la Homer 
Braided Spaghetti Bread 
Mini Lasagna 

Friday, 17 August 2012

Braided Spaghetti Bread

Now remember how in my last post I made White Bread? Well I only made one loaf. This is what I did with the other half of the dough.

The thing is, I enjoy looking through food blogs. A lot. People are so creative. The other day, I saw this bread, and I immediately told myself: "I've got to make it. This is happening tonight." And it did. And it was good.

This, strangely, was the only reason I made the white bread the other day. But it turns out the white bread ROCKED, so I have no regrets.

When it was time to eat this bread of deliciousness, my mom complained that this was going to be a carb fest (not her exact words) but when she tried a slice, there was no denying that this was a fest that everyone should attend.

Adapted from recipe found here
What you'll need:

-1/2 recipe for white bread dough
-6 oz spaghetti, dry
-1 cup thick spaghetti sauce
-1 1/2 cups cheddar cheese, cubed
-1 egg white
+parmesan cheese
+italian seasoning


    1.   Make the white bread dough.
    2.   Bring a large saucepan full of salted water to a boil. Cook the spaghetti in the boiling water until al dente.
    3.   Drain the noodles and let cool slightly.
    4.   Roll out the bread dough and let rest for 10-15 minutes.
    5.   Meanwhile, in a medium bowl, combine the spaghetti sauce with the cooked spaghetti. Place the spaghetti mixture in the centre of the dough running lengthwise. Top with the cubed cheese

    6.   Cut strips 1 1/2 inches apart along the long sides of the dough to within 1/2 inch of the filling.
    7.   Begin braid by folding the bottom strips towards the filling, then braid the strips left over right until you reach the end, then tuck the last strip under the braid.

    8.   Brush the top with the egg white, and sprinkle with parmesan cheese and italian seasoning.

    9.   Bake at 350˚F for 30-35 minutes, or until golden brown.

You might also like:
Onion and Mizithra Cheese Bread 
Spaghetti a la Homer 

Monday, 30 April 2012

Spaghetti a la Homer

I remember the first time I went to The Old Spaghetti Factory with my boyfriend and he ordered this. I ordered a vegetable lasagna: not quite spaghetti, but tasty none the less. The waitress brought him his plate, and I thought "really? Mine has a whole mix of ingredients packed in here, and it just looks like he has a plate full of cooked noodles!" He must have seen my puzzled expression so he assured my it is very tasty, and that he gets it every time he goes there. He then let me try some, and oh my word. Who says that more ingredients means more yum?

 So the next time we go, I order the same thing. But now the waitress looks at us, and says "Are you sure? Have any of you had this dish before?" we both said yes, and she said "okay. We have to do this because lots of people get it, and it was not what they were expecting so they return it." They have to have a disclaimer before serving people this meal now! But let me assure you, it is excellent! Maybe all those customers reacted the same way that I did the first time I saw this dish.

But holy moly was it hard finding the cheese for this! You have GOT to use Mizithra cheese, otherwise it won't taste the same. This cheese is extremely salty on its own but SO good on this pasta. I was going from store to store seeking out this cheese, until I finally find it in a little Mediterranean specialty store. That place was so cute, I will return.

What you'll need:

 -350g spaghetti
-1 cup butter
-1 cup grated Mizithra cheese


    1.   In a large saucepan, bring lightly salted water to a boil.  Cook spaghetti in the boiling water until al dente.
    2.   When the spaghetti is almost done, melt the butter in a small saucepan until caramel brown in color. Let stand for around 4 minutes then strain to remove butter solids.
    3.   Drain the spaghetti and mix in the butter and cheese.

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Tuna Casserole 
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