This Italian Spaghetti Recipe is made with ground chuck beef, an old fashioned pasta sauce and topped with sour cream.
I developed the this recipe many years ago, when I wanted a
good old Italian Recipe with authentic flavor, usually only found in Italian restaurants.
About twenty years ago my son started topping this dish with Parmesan Cheese and sour cream.
family and friends liked this combination so much that since then, I
have never made a Spaghetti Recipe or served one without sour cream on the top.
I think you will agree, this Spaghetti Recipe served piping hot with cold sour cream heaped on top is a special treat!
Cook noodles in boiling salted water 12-15 minutes until done.
While they are cooking, put olive oil in skillet and turn on
Add meat, bell pepper, and onion.
Cover and cook until meat
is no longer pink, stirring occasionally.
Takes about 8 minutes.
Add tomatoes and spices.
Cover skillet, leaving lid ajar to allow
some steam escape.
Turn heat down to low and simmer until sauce is
thickened to your preference.
Takes about 10 minutes.
Remove from heat and serve hot on top of noodles.
Top with cheese and a dollop of sour cream.
Make a tossed salad and use this Creamy Italian Salad Dressing Recipe.
Makes a quick and easy dinner.
Italian Spaghetti And Meatballs Recipe is similar to the Spaghetti Recipe at top of page.
However, the sauce has has slightly different taste due to type of tomatoes and the two cheeses.
*If you don't have seasoned bread crumbs, make your own, and substitute.
To make them, lightly toast 3 slices of loaf bread on both sides, to dry it out.
Crumble dry bread and mix in 1/2 teaspoon garlic powder and 1/4 teaspoon oregano.
Mix together lightly, ground beef and all ingredients for meatballs except olive oil.
Shape mixture into small meatballs (about 20).
Place olive oil in bottom of heavy, 4 quart saucepan and heat on low temperature.
Place meatballs in saucepan and cook a few minutes on low heat until their is no longer pink showing inside.
They are done.
With a slotted spoon, remove meatballs to a plate or small bowl and set aside, leaving drippings in pan.
Leave tomatoes whole, chop or cut them into several pieces or crush them in their juice, depending on what size pieces of tomato you prefer.
Equal amounts grated Parmesan Cheese and grated Romano Cheese for topping.
**If seasoned tomatoes are not available, substitute with unseasoned tomatoes and add an additional teaspoon of minced garlic and dried basil leaves.
Also, add an additional 1 teaspoon garlic and 1/4 teaspoon oregano to tomatoes.
Leave tomatoes whole, chop or cut them into several pieces or crush them in their juice; depending on what size pieces of tomatoes you prefer.
Place tomatoes and undiluted tomato paste in saucepan.
Stir in minced garlic, basil leaves, oregano and sugar.
Cover with lid and cook, occasionally stirring to prevent sticking, on low heat 30-40 minutes*** or until Spaghetti Sauce in thickened to your liking.
Add cooked meatballs back into saucepan and cook until meatballs are piping hot.
Turn off burner and let sit in pan to meld flavors.
To further meld and enhance the Italian flavor, place the thoroughly cooled meatballs and sauce in the refrigerator over night.
You will get a restaurant quality Italian Spaghetti and Meatballs meal.
If electing to serve the next day, wait until then to cook your spaghetti.
While your spaghetti is cooking, bring meatballs and sauce to a piping hot simmer.
***Warning: The timing on thickening your tomato sauce can not be determined exactly because different brands can have different types of tomatoes, plus ratios of juice to tomatoes.
Serve over hot cooked spaghetti and sprinkle generously with grated Parmesan and Romano Cheeses.
Serve with a salad topped with Creamy Italian Salad Dressing (link above) and buttered, toasted garlic bread.