Creole Spaghetti Recipe 415 Recipes

CREOLE SPAGHETTI RECIPE - (4.1/5)

Steps:

• Heat olive oil in 12" skillet over medium-high heat. Add beef; cook, breaking up with wooden spoon, until browned, about 6 minutes. Transfer beef to plate; drain and discard but 1 tbsp. fat from pan; reheat pan over medium heat. Add ham; cook, stirring occasionally, until ham is golden brown, about 4 minutes. Add tomato sauce, sofrito, garlic, sugar, cumin, oregano, and sazón to pan; cook until tomato sauce mixture begins to bubble. Stir in reserved beef, olives, ¼ cup cilantro and Adobo. Simmer, stirring occasionally, until sauce thickens and flavors come together, about 8 minutes more. Stir in remaining cilantro. Meanwhile, cook spaghetti according to package instructions; strain pasta, reserving 1½ cups pasta water. Add spaghetti and reserved pasta water to skillet with sauce over medium-high heat. Using tongs, toss spaghetti with sauce until well combined and sauce coats spaghetti, about 3 minutes. Serve with Parmesan cheese.

CREOLE SPAGHETTI BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won't stick together).
• In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
• Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
• Add in the corn to the cooked spaghetti; toss.
• Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
• Transfer the mixture to a greased casserole dish.
• Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
• Bake for 25-30 minutes, or until bubbly.

CREOLE SPAGHETTI AND DAUBE

Steps:

• 1. Cut chuck roast into 1 1/2 to 2 inch cubes and pat dry with paper towel. In a heavy dutch oven heat the bacon grease and oil until hot. Add some of the meat and sear on all sides. Cook the meat in batches and don't over crowd the pot or the meat will steam instead of sear. When nicely browned remove meat to a plate and set aside.
• 2. To the drippings in the pot add chopped onions, green onions, celery and bell pepper and saute on low until onions are tansparent but don't let them brown. Add tomato paste, tomato sauce and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
• 3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
• 4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Add meat back to pot, along with juices from meat, cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen, and cook for 2-3 hours. Taste for seasoning and adjust to taste.
• 5. As sauce begins to thicken, add fresh mushrooms and and meatballs (optional). When desired thickness is reached, taste for seasoning once more and ladle over spaghetti and garnish with chopped fresh basil. Serve with crusty french bread and fresh grated parmigiana reggiano. Enjoy!