My Dads Spaghetti Recipes

Steps:

• Crumble beef into a large microwave-safe bowl. Cook for 3 minutes on high; drain fat and stir in onion, chili powder, basil, 1/2 teaspoon garlic powder, tomatoes and tomato paste. Fill the paste can with water and add. Cover bowl with plastic wrap and microwave on high for 10 minutes.
• Stir broken spaghetti into meat mixture; re-cover with plastic wrap and microwave on high for 6 minutes. Stir, re-cover and microwave on high for 3 to 4 minutes, or until spaghetti is tender. Stir in beans, re-cover and let stand 5 minutes.
• In a separate bowl, combine cheese, sour cream and remaining 1/4 teaspoon garlic powder. Microwave on medium-high for 2 minutes, or until cheese is melted. Serve over spaghetti mixture.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

Steps:

• Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
• Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
• Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
• Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Steps:

• You need to start by doing the following in parallel: brown the hamburger and make the sauce. In a large saute pan (I recommend 5 quart) start browning the hamburger on low to medium heat. Be careful not to over-brown it before you dump in the sauce. In a 2.5qt sauce pan start warming up the Tomato Sauce and Paste. Warm up and stir the paste until it breaks down. Add in the spices and just keep stirring it together. Make sure the hamburger doesn't over-brown! Once you don't see any pink in the hamburger, dump in the sauce and mix together. You want to simmer this, and stir occasionally for at least 10-15 minutes. This is one of those things where the longer you simmer the better. You can add small amounts of water to keep it moist if it dries out. You can start boiling your water for the noodles any time. At sea level, spaghetti noodles take me exactly 12 minutes to cook. Make sure you add Olive Oil to the noodle water, and salt only after it's boiling. After the noodles are cooked, dump out drain, and rinse with cold water thoroughly. After rinsed, I usually run hot water over them to warm them up. Or sometimes I just put the pot back on the burner for a few seconds. Serve and enjoy! Thanks Dad.

Steps:

• Cut cauliflower, or break into medium sized florets.
• Boil in well-salted water till tender, but not mushy.
• During that time, boil another pot of water for pasta, and cook for recommended time
• When both cauliflower and pasta are cooked, strain in a colander and mix in a large serving bowl or one of the pots.
• Add remaining ingredients and mix well.
• Serve in gargantuan proportions for best result.