How to Make Nice Mince Meat Spagetti?

[peterch]

[email protected]:

peterch:

[quote=\"[email protected]\"]Hi,


Can anyone advise how to make nice spagetti?

I learnt to make the mince meat spagetti from my previous Filipino maids.

Ingredients include:
- Mince meat
- sausage
- union
- Can mushroom
- Prego spagetti sauce

Pls advise steps by steps from cooking the spagetti till adding in the sauce.

Thanks in advance for valuable advice.

Try to help here, :lol:
Usually my recipe as follow:
1kg mince meat
(Sausage is optional)
Onion
(U can put can mushroom, but make sure u drain the water)
1 can Delmonte Tomato Paste (Only come in small can)
About 500 ml Tomato Puree (depends how thick you want the sauce to be)
Salt to taste
Oregano (Usually I put quite a lot, almost half the small spice mc cormick bottle)

I make quite a lot of this sauce and when it is cooled, I divide into several portion and packed in plastic and then freeze them.
When kids want spaghetty, I would just cook the pasta and reheat the sauce

Remember, when u cook your pasta, make sure the water is boiling before you put the pasta, and put some salt in the water. Of course u put some oil after u cook the pasta so they won't get sticky

Hope this help...

Hi Peterch,

The tomato puree that you mentioned = Pasta Source is it ?

I used Prego Pasta Source (Traditional/Original flavour). Just check what type of pasta source to use for mince meat will be nice, e.g seafood/mushroom/traditional type?

Beside, I need to prepare the pasta for about 20 pax on this Sunday lunch, and I prefer the pasta noodle mix together with the source cause my DD preference. How to keep the pasta warm for about 1 hour before having it?[/quote]Tomato puree is not the as tomato sauce. It is thick but not as smooth as tomato sauce. Can't remember the brand. I'll check the brand

[Poonie]

[email protected]:

Hi,


Can anyone advise how to make nice spagetti?

I learnt to make the mince meat spagetti from my previous Filipino maids.

Ingredients include:
- Mince meat
- sausage
- union
- Can mushroom
- Prego spagetti sauce

Pls advise steps by steps from cooking the spagetti till adding in the sauce.

Thanks in advance for valuable advice.

The steps are more or less the same as the others' but you may want to consider making your own tomato puree if the kids are eating pasta frequently. It's quite easy.

- boil some hot water
- submerge the big ripe tomatoes in it for 15 secs
- take them out and slice the tomatoes into half
- press it with fork and the whole skin will come off
- simply chop up the tomatoes and cook them in a small pot with half a cup of water

Alternatively just blend them in a blender.

For fibre, you can add some cauliflower and/or celery.

[elle_yv.03429hotmail.03429com]

Poonie:

The steps are more or less the same as the others' but you may want to consider making your own tomato puree if the kids are eating pasta frequently. It's quite easy.


- boil some hot water
- submerge the big ripe tomatoes in it for 15 secs
- take them out and slice the tomatoes into half
- press it with fork and the whole skin will come off
- simply chop up the tomatoes and cook them in a small pot with half a cup of water

Alternatively just blend them in a blender.

For fibre, you can add some cauliflower and/or celery.

Hi Poonie,

Thanks for the above useful tips :thankyou:

I always buy from supermarket for the sauce, now this can save me some cost. :celebrate:

[schweppes]

After all these discussion on meatball spaghetti, decided to make the dish for dinner tonite! :drool:

[Andaiz]

caroline3sg:

I would like to ask, why must heat olive oil? I was told olive oil is not meant to undergo heat. Instead to mix with the spaggetti after boiled to prevent sticking.

The heated olive oil is not the extra virgin (cold press) kind meant for salads and hence do not take heat well. It's the light or normal ones (cheaper too! ) that are used for heating/cooking. HTH.

I use tomato puree for the colour and consistency as well. Also some sundried tomato (for extra punch) diced.

Not sure if anyone has mentioned this but for good meat (bolognaise), the traditional Italians do it with 3/4 beef, 1/4 pork or chicken or veal, depending on your liking.

After you've sauteed the onions, drain outside. Then brown the meat first (don't overcook) and remove.

Okay, got this cut out for my weekend menu liao. :love:

[autumnbronze]

schweppes:

After all these discussion on meatball spaghetti, decided to make the dish for dinner tonite! :drool:

Andaiz:

Okay, got this cut out for my weekend menu liao. :love:

Wah Andaiz and Schweppes,

I'm joining the club too. Gonna make it a lunch dish on Sun :celebrate:

Andaiz:

I use tomato puree for the colour and consistency as well. Also some sundried tomato (for extra punch) diced.

Not sure if anyone has mentioned this but for good meat (bolognaise), the traditional Italians do it with 3/4 beef, 1/4 pork or chicken or veal, depending on your liking

Andaiz,

I will try the 3/4 beef and 1/4 chix combi and ummm sundried tomatoes ... yummy, will add that too :drool:

[autumnbronze]

schweppes:

autumnbronze:

Ha ha Schweppes,


'cept for no 2, everything else ditto!!! :celebrate:

heh heh heh... looks like we have mucho similar tastes! books, lifestyle, food... pun intended!

Schweppes,

:hugs:

[peterch]

autumnbronze:

schweppes:

After all these discussion on meatball spaghetti, decided to make the dish for dinner tonite! :drool:

Andaiz:

Okay, got this cut out for my weekend menu liao. :love:

Wah Andaiz and Schweppes,

I'm joining the club too. Gonna make it a lunch dish on Sun :celebrate:

Andaiz:

I use tomato puree for the colour and consistency as well. Also some sundried tomato (for extra punch) diced.

Not sure if anyone has mentioned this but for good meat (bolognaise), the traditional Italians do it with 3/4 beef, 1/4 pork or chicken or veal, depending on your liking

Andaiz,

I will try the 3/4 beef and 1/4 chix combi and ummm sundried tomatoes ... yummy, will add that too :drool:

Should try with smoked beef or smoked honey ham

[autumnbronze]

peterch:

Should try with smoked beef or smoked honey ham

Hi Peterch,

Sorri, not familiar with smoked beef ... can clarify :?

As for the smoked honey ham, do you chop it up and mix it with the meat?

TIA

[Andaiz]

peterch:

Should try with smoked beef or smoked honey ham

Yes, that does give a nice depth to the flavour. I forgot to add that my DH's fav (very unhealthy though :evil: ) is to brown the onions in pancheta - something we'd learnt in our time in Spain (although it's Italian). Here, we use a more available alternative although taste differs, in form of chopped (cubed) back bacon. Again, allow the fats to run then retain the crispy bits....the Italians use the fats to coat the pasta after cooking, instead of using Olive oil so go figure!

Enjoy!