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Bring salt water to a boil. When the water boils, add the pasta and let it boil for a maximum of 15 minutes, to be al dente.
For the sauce
We cut the onion into small pieces and the garlic cloves into slices. Heat them together in a few tablespoons of olive oil. Add the minced meat and let it cook for about 5 minutes, stirring constantly. We add tomato juice and water, salt, pepper, deli, oregano, sage, sugar. Let it decrease until it thickens a little and the meat is well cooked and tender.
We put the Parmesan cheese on the small grater.
Place the spaghetti on the plate, the hot sauce and the Parmesan cheese on top!
Chop the vegetables as small as possible, then fry in a little oil (preferably olive). Add the meat and let it brown over high heat (it tends to gather in lumps and stick, so mix and grind continuously). Add the wine and reduce the heat. After it has dropped well, add the tomatoes (juice), season and leave on the fire until it reaches the right consistency (a softer paste).
If you prefer a sauce with a marine flavor, the meat can be replaced with 2-3 cans of tuna in oil (use canned oil from the beginning, adding another oil only if necessary), in which case put white wine, sec.
Remove about the ragu sauce and mix the rest with 300 gr. pasta (pre-cooked). The remaining amount is put in plates on top of the pasta and then sprinkled with parmesan / grated cheese and parsley.
Spaghetti with lemon sauce are the pasta you can make when you get home and find that you have nothing to eat. They are prepared ultra fast and are very delicious and light.
Lemon Spaghetti they are perfect for the warm periods that follow. A few ingredients are enough for a plate that will conquer everyone. And everything in less than half an hour.
Ingredients (for 4 servings):
350 grams of spaghetti
7 tablespoons extra virgin olive oil
the juice of a large lemon
3 cloves garlic, sliced
salt and pepper
grated parmesan for serving
Method of preparation
Boil the pasta in salted water as indicated on the package. Observe the cooking time to keep them al dente.
Strain the pasta and put them back in the pot in which they boiled (without water). Add the olive oil, lemon juice, sliced garlic over the spaghetti and season with salt and pepper to taste.
Put the pot and leave it on medium heat for 1-2 minutes, stirring gently to distribute the ingredients.
Serve immediately with grated Parmesan cheese and fresh pepper!
Spaghetti is the most suitable pasta for this recipe because the sauce is impregnated along their length (even harder if you serve them with freshly grated Parmesan).
But if you don't have spaghetti, don't despair! You can also use other long pasta such as spaghetti, linguine or tagliatelle.
Put the pasta to boil in a pot with boiling water and salt, according to the time indicated on the package.
Meanwhile, peel the garlic, wash the basil, then in a mortar add these ingredients along with the pine seeds. Crush the mixture well, until it turns into a paste, add the oil in a thin thread, like a mayonnaise, and at the end add a tablespoon of grated Parmesan cheese.
Put a cube of butter in a pan, add the pesto sauce and the boiled and drained pasta. Leave the pasta on the stove, over low heat, for about 3 minutes.
Divide the pasta into four plates and serve with the remaining Parmesan cheese.
Simple spaghetti recipes
Spaghetti has always been an easy meal to make and preferred by the whole family. They are simple, tasty and easily digestible. Here are some spaghetti recipes below:
Spaghetti with Italian sausages
-2 kg. Italian sausage (or any kind of sausage you want, not necessarily Italian)
-480 g of spaghetti sauce or tomato paste
-1 thinly sliced green peppers
-1 lg. onion, thinly sliced
-1 teaspoon chopped parsley
Preparation: Place the sausages in the pan and cover with water. Boil on low heat for 10 minutes then drain the water. Meanwhile, place the remaining ingredients in a pot. Add the sausages and cook for about 1 hour. Increase the heat and cook for another 1 hour. Cut the sausages into suitable slices and serve over the cooked spaghetti. Sprinkle with more Parmesan, if desired.
Italian Irish spaghetti
-1 kg of minced beef
-1/2 teaspoon chili powder
Preparation: Cook the onion in oil. Add the meat and spices. Then the peppers and mushrooms. Boil on low heat for 10 minutes. Add the tomato sauce, cover and cook for 45 minutes. Boil the spaghetti. Top with parmesan sauce and cheese.
Spaghetti in the oven
-1 tablespoon butter or margarine
-1 box of chopped mushrooms
& # 8211 200 g sliced olives, drained
-2 teaspoons dried oregano
-1 kg of minced beef
Preparation: In a large pan, sauté the onion and green pepper in butter until soft. Add tomatoes, mushrooms, olives and oregano. Add the beef. Boil, uncovered for 10 minutes. Place half of the spaghetti in a greased baking dish. Cover with half of the vegetable mixture. Sprinkle with cheddar cheese. Repeat the layers. Mix the tomato juice and water until smooth and pour over the spaghetti. Sprinkle with Parmesan. Bake, uncovered, at 350 degrees for 30 to 35 minutes.
400 g spaghetti or tagliatelle
For sos ragu alla bolognese:
200 g minced beef
200 g lightly minced pork - chop
50 g bacon
200 g tomato pulp
200 ml thick tomato juice (broth)
1 slice of celery
100 ml dry white wine
2-3 cloves garlic
1 bay leaf
50 g butter
freshly ground pepper
1 freshly grated clove powder
1/4 teaspoon dried oregano
200-300 ml beef soup
200 ml of milk
To be served:
We start with the preparation of the sauce, as we have shown here.
If we get more sauce than we need we can freeze it to have another time (we can keep it for about 2 months).
Cook the spaghetti according to the instructions on the package. We drain them and divide them into plates. Put the sauce over them and optionally add grated Parmesan cheese and a few parsley leaves to decorate the plate.
Spaghetti needs a sauce that emphasizes their taste, so we present the recipe for a more elaborate sauce, but not at all complicated.
- 4 tablespoons oil
- 1 kg of pork, beef, chicken or sausages
- 5-7 cloves of garlic (more if you prefer)
- 1 onion
- 1 1/2 teaspoons oregano
- 1/4 teaspoon sovarv (wild marjoram or clover)
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- 1/4 teaspoon pepper
- many mushrooms
- 1/2 cup grated carrots (if you like)
- 1/2 bell pepper
- 2 tablespoons Parmesan cheese, grated
- 2 jars of broth
- 1 teaspoon honey
- fresh parsley
Method of preparation:
1. Fry the meat in a pan, after cutting it into small pieces, turning it on all sides. Frying will separate a small amount of meat oil.
2. In a larger skillet, place 4 tablespoons of this oil. Add onion and garlic, then mix with the rest of the spices. Stir until the onions soften, and the garlic turns light golden (do not let the garlic fry too much, because it will have a bitter taste).
3. Peel and chop the mushrooms, then add them. Then put the carrots and bell peppers in the pan, cut, stirring from time to time.
4. Spread Parmesan cheese on top. Then add the broth.
5. Now mix the fried meat.
6. Cover the pot and let the contents boil for an hour, but do not boil. Make spaghetti paste 15 minutes before serving.
300 g noodles
2 tablespoons butter
500 g tomatoes
1/2 tablespoon oil
2 stalks of celery Celery
1 clove of garlic
100 g olives
1/2 teaspoon dried oregano
salt and pepper (to taste)
Preparation time : 30 minutes
Step 1: Put the oil in a pan. Add the butter to melt.
Step 2: Finely chop the onion, carrot, celery stalks, garlic.
Step 3: The onion will be hardened in butter, until it is tender. Put the carrot, celery and garlic next to it. Mix them.
Step 4: The tagliatelle will also be cooked.
Step 5: The tomatoes will be chopped. After that they will be added over the rest of the vegetables, along with the dried oregano. You can also add salt to taste.
Step 6: The sauce obtained will be put over the pasta.
Spaghetti with vegetables and parmesan
Spaghetti with vegetables and parmesan, a simple but tasty recipe. A real delight for hot summer days! The perfect office snack that is worth a try!
Ingredients for spaghetti with vegetables and parmesan:
• 400 g spaghetti
• 1 zucchini
• 2, 3 cloves of garlic
• Green basil
• 100 ml of olive oil
• 500 g baby spinach
• 100 g parmesan
How to prepare spaghetti with vegetables and parmesan:
Boil the pasta in salted water for about 9 minutes or according to the instructions on the package. Wash the spinach and drain well. Wash the zucchini, peel it and cut it into slices. Heat 4 tablespoons of oil and add the zucchini slices, spinach and crushed garlic. Stir continuously, carefully, heating for 6, 7 minutes. Season with salt to taste. Grate the Parmesan cheese. Drain the pasta, leaving a little boiling water in the pot. Mix the grated Parmesan with the pasta, then mix the cooked pasta with the hardened vegetables. Serve hot and sprinkle with Parmesan, pepper and basil to taste.