Classic Spaghetti Recipes

CLASSIC SPAGHETTI

Steps:

• Using a sharp knife, peel the onion, slice in half through the root and trim off the top. Place the onion, cut-side down, on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With knife point at root end, cut down through the onion, from top to bottom 4 times. Holding the root end, finely slice across the onion (see pic above), to give you small diced pieces.
• Set a large frying pan over medium heat and when hot, tip in the oil then onion. Cook for 5 mins until starting to soften, stirring occasionally. Add the garlic, cook 2 mins more until the onions start to turn golden. When the onion has softened, tip in the tomatoes and half the basil. Leave to gently bubble for 15 mins until the sauce has thickened and looks pulpy. Stir occasionally and break up any large clumps of tomato with the back of your spoon.
• Pour water ¾ of the way up your largest pan. Heat over a high heat and add plenty of salt. When water has reached a rolling boil, place the spaghetti into the pan. As it softens, use your hands to push all of it into the water. Give it a stir to separate the pasta, then cook according to pack instructions, about 10 mins. Taste a strand of pasta. It should be just soft, but not mushy. Scoop out a cup of water before draining in a colander (this will help to loosen your sauce).
• Finishing touches: Tip the drained pasta back into its cooking pan, then pour over the tomato sauce. Give everything a good stir. The sauce should just coat the pasta, if it is thick and looks dry, stir in a few spoons of the pasta water. If it is watery, cook over a low heat until evaporated, stirring often. Use your hands to break the mozzarella into chunky pieces and stir through the pasta along with the remaining basil leaves. Serve straight away.

CLASSIC SPAGHETTI CARBONARA

Steps:

• In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

CLASSIC BAKED SPAGHETTI

Steps:

• Preheat oven to 350.
• Cook noodles in boiling water; drain.
• Meanwhile, brown ground beef and garlic over medium heat; drain.
• Combine browned ground beef, spaghetti sauce, and oregano.
• Spray a casserole dish with cooking spray.
• Place 1/3 of noodles in bottom of dish.
• Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
• Repeat twice, ending with cheddar cheese.
• Bake at 350 for 25-30 minutes.

CLASSIC SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the cheese, breadcrumbs, milk and egg in a large mixing bowl until well mixed. Add the chuck and pork and mix to combine, working gently to avoid overworking the meat. Sprinkle with the salt and pepper. Shape into small golf ball-size meatballs and place on the lined baking sheet.
• Bake the meatballs until they are cooked through, about 15 minutes.
• Meanwhile, bring the Classic Tomato Basil Sauce to a simmer. Transfer the meatballs to the tomato sauce and toss to coat, allowing them to simmer for another 5 minutes. Meatballs can be held in the sauce until ready to serve.
• Cook the pasta according to package directions. Transfer the cooked pasta directly to the sauce, tossing to coat.
• Serve the spaghetti and meatballs topped with grated Parmesan and fresh basil.
• Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
• Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.

CLASSIC SPAGHETTI PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.

CLASSIC SPAGHETTI BOLOGNESE

Steps:

• Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
• Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
• Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
• Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
• To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.