Best 6 Grandmas Spaghetti Recipes

GRANDMA'S SPAGHETTI SAUCE

Steps:

• Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
• Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
• Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

GRANDMA'S BAKED SPAGHETTI

Steps:

• Preheat oven to 350°F.
• Cook pasta according to package directions.
• Drain and rinse.
• Set aside.
• Cook bacon until crispy.
• Drain and crumble.
• Set aside.
• In large frying pan, cook ground beef, onion and bell pepper over medium heat, crumbing beef while it cooks.
• Drain and return to pan.
• Add canned tomatoes, soup and black pepper, and stir to heat through.
• Add 1 cup of the cheese, crumbled bacon, and stir until cheese is melted.
• Remove from heat.
• Add cooked spaghetti to the sauce mixture and pour into a greased 2 quart casserole dish.
• Bake covered for 30 minutes.
• Remove cover, top with remaining 1 cup of cheese, and continue to bake, uncovered, for an additional 15 minutes, or until bubbly.

MY GRANDMOTHER'S SPAGHETTI

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

GRANDMAS CHEDDAR CHEESE SPAGHETTI

Steps:

• Prepare spaghetti pasta according to package directions.
• While spaghetti is cooking; in a separate saucepan add butter or olive oil, chopped onion and salt.
• Cook onions until they are soft (careful not to burn your onions).
• Add the tomato juice and bring to a slight boil.
• Add the cheese and blend until the cheese is almost melted.
• Drain spaghetti and place in an oven proof dish.
• Pour the sauce over spaghetti and mix together.
• Place in a 350 F oven for about 10 - 15 minutes to allow the noodles to absorb the sauce.

GRANDMA'S CAJUN CHICKEN & SPAGHETTI

Steps:

• Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.