Nancys Spaghetti Recipes

Steps:

• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
• Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
• Bake until cooked through, 20 to 25 minutes.
• For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
• To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.

Steps:

• Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and oregano and simmer uncovered over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.

Steps:

• Brown the beef.
• Add the chopped veggies.
• Add tomato sauces & spices.
• Simmer 4 hours--the longer the better.
• Nanny always put it in her crock pot to simmer all day.
• Sometimes she added 1 T grape jam.

Steps:

• Mix tomatoes, Cheddar cheese, cucumbers, red bell pepper, green bell pepper, red onion, black olives, and Italian seasoning together in a large bowl.
• 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 run under cold water.
• Toss spaghetti with tomato mixture; fold in chicken. Pour salad dressing over salad; toss to coat. Refrigerate until flavors have blended, about 2 hours.

Steps:

• Boil chicken in water until done.
• Bone the chicken and tear or cut into bite size pieces; set aside.
• Sauté onion in one stick of butter until clear.
• Add in the Rotal tomatoes.
• Meanwhile boil the spaghetti in the broth from cooking the chicken.
• Melt the cheese.
• Mix the chicken, the spaghetti including the liquid it was cooked in, onion, peas and Velveeta together.
• Add salt and pepper to taste.
• Put into a large casserole which has been sprayed with Pam or oiled to prevent sticking.
• Spoon the mushroom soup over and bake at 350°F for 30 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet and a 9-inch square baking dish with cooking spray.
• Pierce the squash halves with a fork and arrange, cut-side down, on the prepared baking sheet.
• Bake squash in the preheated oven until a knife easily slices into the flesh, about 1 hour 20 minutes. Remove squash from oven and cool until cool enough to handle, at least 15 minutes.
• Place bacon in a large skillet or Dutch oven; cook and stir over medium-high heat until evenly browned, about 10 minutes. Remove bacon with a slotted spoon and drain on a paper towel-lined plate, reserving about 1 tablespoon drippings in the skillet. If the drippings don't equal 1 tablespoon, add olive oil to the skillet and heat over medium heat.
• Cook and stir onion and garlic in the bacon drippings over medium heat until golden brown, 10 to 15 minutes; season with salt.
• Slowly pour wine over the onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon; add tomatoes and Italian seasoning, Season tomato mixture with black pepper. Cook and stir tomato mixture over medium-high heat until sauce is thickened, about 5 minutes.
• Shred the spaghetti squash meat using a fork, discarding the peel. Stir squash meat into tomato sauce until evenly incorporated; spoon into the prepared baking dish. Sprinkle mozzarella cheese and Parmesan cheese over squash mixture.
• Bake in the preheated oven until cheese is melted and browned, 20 to 30 minutes. Top cheese layer with bacon.