Spaghetti Pasto Abbondante Recipes

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Steps:

• Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

Steps:

• In large pot brown sausage first, if using.
• Add ground beef, onions, garlic, mushrooms, spices, and salt and pepper to taste.
• Cook until meat is thoroughly browned.
• Add tomatoes and water.
• Reduce heat to medium, cover and cook 15 minutes, stirring after each 5 minutes to prevent sticking.
• Raise heat to high, add Ragu, and return to boiling.
• Reduce heat to medium low, cover and simmer 30 minutes to 1 hour depending on your time frame.
• Serve over hot pasta with garden salad and breadsticks.
• The longer it cooks, the richer the flavor.
• However, it is delicious and ready to eat after the Ragu has reached boiling.
• Using the Italian sausage makes a huge difference in the flavor, giving it a more robust aroma and flavor.