How to Make Nice Mince Meat Spagetti?

[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!

[schweppes]

Mmm... smoky beef and pancheta.. sounds yummy!


Maybe shd ask Chief to change the thread title to Pasta Meals - then we can swop recipes on pasta dishes instead of just meatball spaghetti alone.

Another dish I enjoy making for my kids is Carbonara. Fast to cook, good to eat! :drool: :lol:

[Mrsbongz]

wow.. I miss making carbonara at home too.. kids are allergic to dairy now.. but I do like to make my own pasta sauce too.. I use it to add vege that my kids (n husband) don't like.. and I freeze them in batches... I just add different meat/ tuna when I reheat the sauce.. so convenient and healthy.. no sugar or preservatives!!

[Andaiz]

I love carbonara but cream sauce and half and half…not very healthy with CNY looming!

[Funz]

When cooking pasta, I tend to boil them until they are slightly underdone.


And when the sauce is ready, I will cook the pasta through in the sauce. That way, the flavours from the sauce gets into the pasta, not just coating the pasta.

I hate the kind where the sauce is just dumped on the pasta.