Spaghetti , All Over The World !!!

Spaghetti, Italian Style

Spaghetti and Meatball Sauce Recipe 

Ingredients

Meatballs

• 1 lb ground beef
• 2 Tbsp plain dry bread crumbs
• 1 egg
• 1 Tbsp Parmesan cheese, freshly ground
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground

Sauce

• 1/2 cup onion, chopped
• 1 Tbsp olive oil
• 15 oz can tomato sauce
• 14 1/2 oz can whole tomatoes, undrained & crushed
• 6 oz can tomato paste
• 1/2 tsp basil
• 1/2 tsp sugar
• 2 garlic cloves, minced
• 1/4 tsp oregano
• 2 Tbsp Parmesan cheese, freshly grated

Directions

1. Mix together all meatball ingredients in a bowl.
2. Form into balls 1 1/2" wide.
3. Bake on cookie sheet at 375F for 25 minutes.
4. While meatballs are cooking, saute onions in olive oil over a medium heat.
5. Stir in remaining sauce ingredients.
6. When the meatballs are done, add the finished meatballs into the sauce and simmer for 20 minutes.
7. Start spaghetti cooking near the end of this cycle so they finish at the same time.
8. Stir the cheese into the sauce and meatballs, and serve over the spaghetti.

Spaghetti, Filipino Style

To have a delicious pinoy spaghetti,you need to simmer the sauce in a very low heat for at least an hour or so..you dont need to add sugar or anything else..just make sure you use banana catsup and filipino beef hotdog(purefoods

Ingredients:

1 lb. spaghetti noodles

1 lb ground beef

1 cup chopped or sliced beef hotdog (swift philippine hotdog)

1 small bottle  banana ketchup

fiesta sweet blend sauce

2 medium onion chopped

4 cloves garlic,chopped

2 tbsp cooking oil

grated cheese(optional)

Spaghetti, Egyptian Style

 Koshary 

Ingredients:

2 cups cooked rice

2 cups cooked penne pasta

2 tablespoons white vinegar

1 teaspoon Ground Cumin , divided

1/2 teaspoon Garlic Powder

1 cup cooked lentils

1 can (15 ounces)  crushed tomatoes

1/2 cup water

1 1/2 tablespoons sugar

3/4 teaspoon Ground Cinnamon

1/2 teaspoon salt

1/4 teaspoon  Crushed Red Pepper

3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)

2 medium onions, thinly sliced (about 2 cups), optional*

Instructions:

1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Spaghetti, Colombian Style

Spaghetti con Pollo y Salsa Criolla (Colombian-Style Spaghetti with Chicken)

Ingredients

(4-6 servings) 1 pound thick spaghetti

1/2 cup chicken stock

4 cups of cooked and shredded chicken

Queso fresco or parmesan cheese to serve

Salsa Criolla:

2 tablespoons vegetable oil

1/2 cup chopped onion

2 garlic cloves, minced

4 large tomatoes, diced

1/2 cup red pepper, diced

1/2 cup green pepper, diced

1 teaspoon fresh thyme

1/2 teaspoon ground cumin

1/4 teaspoon oregano

Salt and pepper

Directions

1. Bring a large pot of water to a boil, salt the water and cook the pasta al dente.

2. While the pasta is cooking, in a large skillet heat the oil over medium heat. Add the salsa criolla ingredients and cook stirring often, for about 10 to 15 minutes or until the consistency is smooth. Set aside.

3. Drain pasta and add to the skillet. Add the shredded chicken and pour chicken stock over the pasta and toss to combine. Season with salt and pepper.

4. Toss the spaghetti to coat evenly with the sauce. Top with cheese and serve immediately.

 Spaghetti, Chinese Style

Chinese Spaghetti with Meat Sauce

Ingredients:

1 pound thin spaghetti
8 cups water
2 teaspoons salt for boiling the spaghetti
1 fresh cucumber (about 10 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a pot)

Meat Sauce:
1 pound 90% lean ground beef
4 cloves garlic
2 scallions, including the green top
1 teaspoon dried crushed red chili peppers
3 tablespoons Hoisin sauce*
3 tablespoons soy sauce (Kikkoman brand)
2 cans tomato sauce (8 oz. each)

Preparation:
Peel and slice cucumber diagonally into ¼ inch thin pieces, then cut into strips. Place the cucumber strips in a small bowl and set aside.  Crush, peel and finely chop the garlic. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok or a pot over medium-high heat. When the oil is hot, brown garlic, green onions and crushed chili peppers for a few seconds. Add ground beef. Cook and stir for approximately 2 to 3 minutes, until the meat separates. Add Hoisin sauce, soy sauce and tomato sauce into wok or pot. Mix well. Lower heat and cook for approximately 5 minutes with the cover on. Stir the sauce mixture again, cover and cook for 2 more minutes. Turn off heat and let the meat sauce sit with cover on the stove until the spaghetti is ready to serve.

In a medium size pot, bring water to a boil. Break the thin spaghetti in half and place into boiling water. Add 2 teaspoons of salt and stir well. Boil the spaghetti for approximately 8 minutes uncovered and stir occasionally. Drain the cooked spaghetti through a colander.

To Serve:
Place a portion of cooked spaghetti in an individual serving plate. Add sauce over the top of the spaghetti and sprinkle a handful of cucumber strips over the meat sauce to serve.

Makes 6 to 8 servings
Preparation time: 10 minutes
Cooking time: Approximately 18 to 20 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening it can be stored for several month in the refrigerator. 

Spaghetti, Japanese Style

 Butter and Enoki Mushroom

What you’ll need

1 lb	dried	Long Pasta
1 lb	ground	Chicken or Turkey
2 whole	gently scrambled	Eggs
1 C	frozen chopped	Spinach
1/4 C	regular	Soy Sauce
1/4 C	warm	Pasta Water
3 T	sweet	Mirin
2 T	granulated	Sugar
1/4	freshly squeezed	Lemon Juice
1/2 tsp	freshly ground	Black Pepper

How to make it

Use fettuccine rigati but any long pasta will do with spaghetti or fettucini working best. Boil the pasta according to directions making sure not to overcook and don’t forget to add salt to the water.

In a very large skillet, brown the meat with 1 tablespoon of vegetable oil, garlic, salt and pepper. Remove any fat. Add the frozen spinach and warm through.

Reduce heat to medium low. Pour in the soy sauce, mirin, and pasta water. Then add and mix in the sugar. Pour the beaten eggs all over and immediately stir gently. The eggs will incorporate and turn the liquid into a sauce with little chunks of scrambled pieces. It’s odd but you’ll like it. Japanese and Chinese cuisine do not use cream or milk so this is a basic way of adding body to the liquid without a thickener.

Let the mixture cook for a few minutes then add the drained pasta. Mix thoroughly and warm for another few minutes. If the pasta is a bit dry, add more pasta water and mix. Adding more soy sauce can make it too salty. Just before serving, squeeze some lemon over the pasta and ground some pepper as you like.