REC: Spaghetti - Spaghetti Bravissimo



M

Melba's Jammin

Guest
I haven't made this for a while, but loved it when I did.

{ Sort of Exported from MasterCook Mac }

Spaghetti Bravissimo

Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04 Serving Size: 4-6 Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method 1 packet Lipton onion soup mix 8 oz. pkg long spaghetti
(not thinner than vermicelli) 4 1/2 cups water 1 # lean ground beef
1/2 tsp. oregano
2/2 tsp. basil 1 Tbsp. parsley flakes 1 can tomato paste (6 oz.) 1 can tomato sauce (8 oz.) Salt and
pepper to taste

Add soup mix and spaghetti to boiling water and cook until noodles are tender; do not drain. Brown
meat in skillet and stir in remaining ingredients, combine with noodles; heat through. Will thicken
on standing. Serves 6?

‹‹‹‹‹ Notes: Source: I think I didn¹t use that much water, since it doesn¹t get drained. An
oldie from the Minneapolis newspaper. Pretty darned tasty stuff! Easy to make! May give you
gas. Seasoning mixture can be adjusted to taste; may add fresh mushrooms to meat while
browning, if desired.

Per serving (excluding unknown items): 787 Calories; 49g Fat (54% calories from fat); 49g
Protein; 43g Carbohydrate; 170mg Cholesterol; 2706mg Sodium Food Exchanges: 6 Lean Meat; 7 1/2
Vegetable; 6 Fat
_____
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
 
On Sat, 28 Feb 2004 14:18:31 -0600, Melba's Jammin'
<[email protected]> wrote:

>I haven't made this for a while, but loved it when I did.
>
>{ Sort of Exported from MasterCook Mac }
>
>Spaghetti Bravissimo
>
>Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04 Serving Size: 4-6 Preparation Time: 0:00
>Categories: Entrees
>
>Amount Measure Ingredient Preparation Method 1 packet Lipton onion soup mix 8 oz. pkg long
>spaghetti (not thinner than vermicelli) 4 1/2 cups water 1 # lean ground beef
>1/2 tsp. oregano
>1/2 tsp. basil 1 Tbsp. parsley flakes 1 can tomato paste (6 oz.) 1 can tomato sauce (8 oz.) Salt
> and pepper to taste
>
>Add soup mix and spaghetti to boiling water and cook until noodles are tender; do not drain. Brown
>meat in skillet and stir in remaining ingredients, combine with noodles; heat through. Will thicken
>on standing. Serves 6?

This sounds good, but I have a few questions to be sure I know what I am doing.

Is the 4 1/2 cups of water enough to cook the spaghetti? It does not seem like enough water for the
noodles to "roll." Do you break it up and cook in a skillet?

When browning the meat, I take it you do that in another skillet and then add the end product to the
other skillet with the noodles? Sorry if this question sounds dumb, but I don't know a lot about
cooking and again, I want to make sure this is done correctly.

Lastly, I enjoyed your recipes.

Mark

>
> ‹‹‹‹‹ Notes: Source: I think I didn¹t use that much water, since it doesn¹t get drained. An
> oldie from the Minneapolis newspaper. Pretty darned tasty stuff! Easy to make! May give you gas.
> Seasoning mixture can be adjusted to taste; may add fresh mushrooms to meat while browning, if
> desired.
>
>
>Per serving (excluding unknown items): 787 Calories; 49g Fat (54% calories from fat); 49g
>Protein; 43g Carbohydrate; 170mg Cholesterol; 2706mg Sodium Food Exchanges: 6 Lean Meat; 7 1/2
>Vegetable; 6 Fat
>_____
 
In article <[email protected]>, FERRANTE
<[email protected]> wrote:

> On Sat, 28 Feb 2004 14:18:31 -0600, Melba's Jammin' <[email protected]> wrote:
>
> >I haven't made this for a while, but loved it when I did.
> >
> >{ Sort of Exported from MasterCook Mac }
> >
> >Spaghetti Bravissimo
> >
> >Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04 Serving Size: 4-6 Preparation Time:
> >0:00 Categories: Entrees
> >
> >Amount Measure Ingredient Preparation Method 1 packet Lipton onion soup mix 8 oz. pkg long
> >spaghetti (not thinner than vermicelli) 4 1/2 cups water 1 # lean ground beef
> >1/2 tsp. oregano
> >1/2 tsp. basil 1 Tbsp. parsley flakes 1 can tomato paste (6 oz.) 1 can tomato sauce (8 oz.) Salt
> > and pepper to taste
> >
> >Add soup mix and spaghetti to boiling water and cook until noodles are tender; do not drain.
> >Brown meat in skillet and stir in remaining ingredients, combine with noodles; heat through. Will
> >thicken on standing. Serves 6?
>
> This sounds good, but I have a few questions to be sure I know what I am doing.

Fire away, Sir! Answers to all are bottom-posted.

> Is the 4 1/2 cups of water enough to cook the spaghetti? It does not seem like enough water for
> the noodles to "roll." Do you break it up and cook in a skillet?

> When browning the meat, I take it you do that in another skillet and then add the end product to
> the other skillet with the noodles? Sorry if this question sounds dumb, but I don't know a lot
> about cooking and again, I want to make sure this is done correctly.
>
> Lastly, I enjoyed your recipes.
>
> Mark

> > ‹‹‹‹‹ Notes: Source: I think I didn¹t use that much water, since it doesn¹t get drained. An
> > oldie from the Minneapolis newspaper. Pretty darned tasty stuff! Easy to make! May give you
> > gas. Seasoning mixture can be adjusted to taste; may add fresh mushrooms to meat while
> > browning, if desired.

> >
> >Per serving (excluding unknown items): 787 Calories; 49g Fat (54% calories from fat); 49g
> >Protein; 43g Carbohydrate; 170mg Cholesterol; 2706mg Sodium Food Exchanges: 6 Lean Meat; 7 1/2
> >Vegetable; 6 Fat
> >_____

Nope, I don't break it(noodles) up and cook it in a skillet. That part is done in a saucepan -- a
3-quart one would do the trick; I've got a great 4-quart saucepan I'd use.

Ayup, the meat is browned in a skillet, seasonings added and then that mess is added to the mess of
noodles in the saucepan to het through.

Mark, what you'e making here is more on the order of a much-maligned Meen-a-soh-ta Hotdish than
anything else. Didja ever make a dish involving elbow macaroni, egg noodles (think along the lines
of the Hamburger Helper glop) wherein the macaroni product cooks in the skillet along with the other
stuff and the liquid to be absorbed, rather than being separately boiled in a vat of water? That's
kind of what's going on here. Did you see my note about me not using as MUCH water as the recipe
calls for? That's because it doesn't get drained from the pot. So how much DO I use? Dunno---it's
been a long time since I've made it. I might do it this week, though. I'm having a thought, though,
that using "regular" spaghetti will absorb more of that cooking water than the vermicelli I always
use. So maybe that 4-1/2 cups amount isn't such a bad idea. Worst case scenario would be to make as
directed and if it's too soupy, pour some through a strainer to get rid of some of the excess
liquid, necessity being the mother of invention and all.

Last, thank you for the compliment about my humble fare.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!
 
FERRANTE <[email protected]> wrote in
news:[email protected]:

> On Sat, 28 Feb 2004 14:18:31 -0600, Melba's Jammin' <[email protected]> wrote:
>
>>I haven't made this for a while, but loved it when I did.
>>
>>{ Sort of Exported from MasterCook Mac }
>>
>>Spaghetti Bravissimo
>>
>>Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04 Serving Size: 4-6 Preparation Time:
>>0:00 Categories: Entrees
>>
>>Amount Measure Ingredient Preparation Method 1 packet Lipton onion soup mix 8 oz. pkg long
>>spaghetti (not thinner than vermicelli) 4 1/2 cups water 1 # lean ground beef
>>1/2 tsp. oregano
>>1/2 tsp. basil 1 Tbsp. parsley flakes 1 can tomato paste (6 oz.) 1 can tomato sauce (8 oz.) Salt
>> and pepper to taste
>>
>>Add soup mix and spaghetti to boiling water and cook until noodles are tender; do not drain. Brown
>>meat in skillet and stir in remaining ingredients, combine with noodles; heat through. Will
>>thicken on standing. Serves 6?
>
> This sounds good, but I have a few questions to be sure I know what I am doing.
>
> Is the 4 1/2 cups of water enough to cook the spaghetti? It does not seem like enough water for
> the noodles to "roll." Do you break it up and cook in a skillet?
>
> When browning the meat, I take it you do that in another skillet and then add the end product to
> the other skillet with the noodles? Sorry if this question sounds dumb, but I don't know a lot
> about cooking and again, I want to make sure this is done correctly.
>
> Lastly, I enjoyed your recipes.
>
> Mark
>
>
>
>
>>
>> ‹‹‹‹‹ Notes: Source: I think I didn¹t use that much water, since it doesn¹t get drained. An
>> oldie from the Minneapolis newspaper. Pretty darned tasty stuff! Easy to make! May give you
>> gas. Seasoning mixture can be adjusted to taste; may add fresh mushrooms to meat while
>> browning, if desired.
>>
>>
>>Per serving (excluding unknown items): 787 Calories; 49g Fat (54% calories from fat); 49g
>>Protein; 43g Carbohydrate; 170mg Cholesterol; 2706mg Sodium Food Exchanges: 6 Lean Meat; 7 1/2
>>Vegetable; 6 Fat
>>_____
>
>

I'm not Barb...but yes it is enough water to cook the noodles...and Yes 2 skillets , but better
would be 1 largish saucepan or a high sided 14 ich fry pan (for noodles) and 1 frying pan to brown
the meat. This isn't fine dinning...but it is tasty. Break the noodles if you want. I just let the
water soften them and kinda force them into the boiling soup water with a wooden spoon or whatever.

Also I add one yellow onion sliced, minced garlic and if the moods right a chopped bell pepper.
Other optionals include mushrooms and/or parsley.

The starch from the noodles will somewhat help to thicken the sauce.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.
 
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