Make my Spaghetti better

DrewChan said:
Can you elaborate on this - how does it taste?
Click to expand...

Makes it a little tastier and it looks a bit less bland, also adds a tiny bit of colour :)

Try it, you will love it.
Boil and strain spghetti.
Add an egg (and optionally a tiny bit of milk).
Add some herbs (fresh or dry) if you like and carry on as if it's normal spaghetti :)
 
Awesome do you beat the egg before adding it? Or add the egg and beat the spaghetti :erm:

I've never had to cook - my work has a big canteen
 
DrewChan said:
Awesome do you beat the egg before adding it? Or add the egg and beat the spaghetti :erm:

I've never had to cook - my work has a big canteen
Click to expand...

Nope, just break the egg into the spaghetti :)
 
This is how I make my meat pasta, tho I prefer tagliatelli to spaghetti.

Chop an onion, fry it until its transparent.
Add about 400g of lean mince, brown thoroughly.
Salt and pepper and a bit of whatever spices Im in the mood for.
Then I add two cans of peeled roma tomatoes and a sachet of tomato puree.
Simmer for a bit and then I add pipped olives, capers, a little basil and dried oregano (no particular reason for dried other than I have it).
Simmer for another 10 minutes or so, mix in 200ml cream and serve.

+1 for Astro's pasta too.
 
How does that work - surely someones spaghetti will have a big ass yolk in it - I'll go research before I embarass myself further :wtf:
 
DrewChan said:
How does that work - surely someones spaghetti will have a big ass yolk in it - I'll go research before I embarass myself further :wtf:
Click to expand...

You mix the egg into the spaghetti.
 
My spaghetti:

Chop fresh onion, add to pot.
Chop fresh tomato, add to pot,
Add Garlic, grated carrot, oxo...
Add mince after previous ingredients all nicely fried.
Add tomato paste, a little sugar, herbs (Italian) and salt. once mince is no longer red (raw)
Add chopped mushrooms, mix... simmer for 20 - 30 minutes (mixing occasionaly)

Spaghetti cook for 8-10min on high (use a little bit of oil in the water and a pinch of salt)

Serving - sprinkle grated cheese on the spaghetti, spoon the mince over the cheezy spaghetti... add more cheeeez!
nomnomnom
 
You really need to brown that mince properly and when you cook all the ingredients together you need to cook it for a very very long time.

As for the herbs go get some robertson mixed herbs or italian herbs (prefer the mixed) or else make up your own from fresh herbs using origanum, basil, thyme etc. Once you take the mince out heat the herbs up in the oil a bit and then chuck the rest of the stuff back.

Edit: Here found this for you, I suggest you follow it :D http://mybroadband.co.za/vb/showthread.php/460783-Bolognese-recipe-with-pictures
 
Last edited:
If I add an egg to my spaghetti this will include almost everyones suggestions

2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
1/2 cup dry white wine
1/2 cup chicken stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 pound pasta


1.In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
2.In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
3.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.
4.Serve sauce over hot pasta.
 
I usually add onion and green/red peppers to the pot with a bit of oil and a tiny bit of water.
Leave that with a lid on to simmer for about 10 minutes.
Take lid off and fry till the excess water is gone and the onion just starts to glaze and change colour (about 4 more minutes).
Add the mince and fry till browned
add whatever else I want, depending on exactly what I want to make.
Done :)
 
Firstly I'd say there isn't much impressive about spaghetti, it's a default dish. But there is a lot you can do to improve it.

As someone else said, I'd prefer to do the meat and the sauce separately because you can have more control over the flavour of the sauce. So fry an onion and garlic, then add the meat, then mushrooms, then sieve off the fat and put it aside.

Then I'd use a higher grade pasta like a tagliatelle if you want to impress. Leave that till the last few minutes to chuck it in some salt water, and boil very quickly and take it out.

For the sauce, don't overdo your vegetables - it isn't a stir-fry. Start with a can of tomatoes on a low heat. Add the following:

-Worcestershire sauce + a dash of soy
-oregano
-basil
-turmeric
-paprika and chilli
-coriander
-a teaspoon of sugar
-1/2 cup red wine optionally if you have it
-1/2 cup chicken stock

Let it simmer - not boil - for at least 15 minutes till it reduces down thoroughly. Sometimes I've taken this mixture and blended it with good results. Then add the meat and cook for a few minutes longer while you boil the pasta.

Serve with homemade garlic bread and a dry cheese like parmesan or so.
 
Last edited:
cerebus said:
Firstly I'd say there isn't much impressive about spaghetti, it's a default dish. But there is a lot you can do to improve it.
Click to expand...

My friend knows how I cook - scrambled eggs would be impressive, as with many things "being impressed" is a variable state

Thanks for the suggestion
 
Good trick is not to let the mince boil, that's where the grey colour comes from.

Cook the meat with the hot pan, don't boil it in the liquids only add those later.


I'm sure if you Youtube Gordon Ramsey and spaghetti you'll find a decent recipe that isn't too complicated.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X