Spaghetti Bo Ghetti Recipes

SPAGHETTI BOLOGNESE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
• Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
• Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
• Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
• Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes - if it looks a little dry at this stage, add a splash of water to help it along.
• About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
• Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
• Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
• Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

CHILI-GHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Drain spaghetti; add to beef mixture. Stir in the beans, tomatoes, mushrooms, water, chili seasoning and Parmesan cheese. Cover and simmer for 10 minutes. Sprinkle with mozzarella cheese.

PIZZAGHETTI

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 7x11-inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.

SPAGHETTI (BO-GHETTI)

Steps:

• Brown meat and drain.
• Cook noodles according to package directions and drain.
• Lightly coat a 13x9 inch casserole dish with cooking spray.
• Combine spaghetti sauce and mushroom soup and mix thoroughly.
• Add meat and noodles.
• Top with cheese and olives.
• Bake @ 350 ° for about 20 minutes or until cheese is melted.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

SPAGHETTI PIZZA

Steps:

• In a large bowl, whisk the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13x9-in. baking dish. Top with the beef, spaghetti sauce, pepperoni, mushrooms and onion. Sprinkle with garlic salt. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

CHILI-GHETTI

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.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir spaghetti into the beef mixture; add kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning mix, and Parmesan cheese. Place a cover on the skillet, reduce heat to medium-low, and cook at a simmer until hot, about 10 minutes. Top with Cheddar cheese.

ONE-POT CHILIGHETTI

Steps:

• In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking beef into crumbles; drain., Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.