Spaghetti Recipe

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.

Our 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!

Italian Spaghetti Recipe

• 3 quarts water
  
  
• 1 1/2 teaspoon salt
  
  
• 8 oz. uncooked spaghetti noodles
  
  

Spaghetti Recipe Sauce

• 1 tablespoon extra virgin olive oil
  
  
• 1 lb. ground chuck or other lean ground beef
  
  
• 1 large green bell pepper, chopped
  
  
• 1 large onion, chopped
  
  
• 1 (28 oz.) can crushed tomatoes
  
  
• 3 garlic cloves, minced
  
  
• 3/4 teaspoon dried oregano leaves
  
  
• 3/4 teaspoon salt
  
  
• Parmesan cheese
  
  
• 1 pint (2 cups) sour cream
  
  

Cook noodles in boiling salted water 12-15 minutes until done.

Drain.

While they are cooking, put olive oil in skillet and turn on medium heat.

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.

Serves six.

Make a tossed salad and use this Creamy Italian Salad Dressing Recipe.

Makes a quick and easy dinner.

Italian Spaghetti And Meatballs

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.

Homemade Meatballs
And Sauce

• 1 lb. lean (85%) ground beef (or 1/2 ground beef and 1/2 ground pork)


• 1/4 cup grated Romano Cheese


• 1 tablespoon finely chopped sweet onion


• 2 teaspoon minced garlic


• 1/2 teaspoon salt


• 1/4 teaspoon ground ginger


• 1 egg, slightly beaten


• 3/4 cup Italian seasoned bread crumbs*


• 2 tablespoons olive oil

*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.


Let cool.

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.

Prepare tomatoes.

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. 

Homemade Spaghetti Sauce

• 1 (28 oz.) can whole peeled and seasoned tomatoes in tomato juice.
  
  
• 1 (6 oz.) can undiluted tomato paste
  
  
• 2 teaspoons minced garlic
  
  
• 2 teaspoons dried basil leaves
  
  
• 1/2 teaspoon oregano
  
  
• 1 teaspoon sugar
  
  
• 1/2 lb. (8 oz.) dry spaghetti (cook util al dente) and drain according to directions on package)

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.


Stir.


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.

Bon Appétit

Related Pages

Italian Casserole Recipe

Italian Lasagna Recipe

Stuffed Manicotti Recipe

Italian Stuffed Steak

Return to Pasta Recipes

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