Best 4 Mama Lornas Filipino Spaghetti Recipes
In the culinary world, few dishes embody comfort and nostalgia like "Mama Lorna's Filipino Spaghetti." This delectable pasta dish has captured the hearts of Filipinos and food enthusiasts alike with its unique blend of sweet, savory, and tangy flavors. As the name suggests, it originated from the kitchen of the renowned home cook, Mama Lorna, who generously shared her recipe with the world. If you're eager to recreate this beloved dish in your own kitchen, this article will guide you through the steps and ingredients needed to prepare the ultimate "Mama Lorna's Filipino Spaghetti." Get ready to embark on a culinary journey that promises an explosion of flavors and a taste of Filipino home cooking at its finest.
Check out the recipes below so you can choose the best recipe for yourself!
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
LORNA'S CAESAR SALAD DRESSING
Got this recipe from my best friend Lorna years ago. It is made in the blender, so very easy, and more importantly delicious! If I dont show up at the family picnic with *stinky salad* I get sent home to make it.
Provided by chez patty
Categories Salad Dressings
Time 10m
Yield 1-2 heads of romaine
Number Of Ingredients 8
Steps:
- Place all ingredients in blender.
- Blend till thickened.
- Toss with fresh romaine.
- Top with fresh croutons and bacon bits.
- Dust with a bit more parmesan If chilling dressing before use, take out of the fridge about 1/2 hour before use.
- One recipe will do a large head of romaine.
- If you need to double the recipe-- mix 2 batches separately.
- It doesn't double well!
Nutrition Facts : Calories 1279.4, Fat 127.8, SaturatedFat 25.1, Cholesterol 255.5, Sodium 1004.7, Carbohydrate 10.9, Fiber 0.5, Sugar 3.4, Protein 26.4
MAMA PALOMBA'S SPAGHETTI SAUCE
I got this recipe 30-plus years ago from a neighbor's mother who lived in Italy. It is delicious and always well received. Sub all or part of the ground beef and sausage for turkey or chicken products to lighten the recipe.
Provided by Linda T
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h
Yield 16
Number Of Ingredients 14
Steps:
- Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
- Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
- Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
- Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 15.1 g, Cholesterol 36.7 mg, Fat 11.9 g, Fiber 3.1 g, Protein 13.8 g, SaturatedFat 4.5 g, Sodium 828 mg, Sugar 7.9 g
MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS
Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.
Provided by RAG
Categories Ragu®
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
- Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
- Baked until browned and cooked through, about 15 minutes.
- Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
- Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g
Tips:
- Use a large pot to cook the spaghetti. This will prevent the noodles from sticking together.
- Add salt to the water when cooking the spaghetti. This will help to flavor the noodles.
- Cook the spaghetti according to the package directions.
- While the spaghetti is cooking, brown the ground beef and Italian sausage in a large skillet. Drain off any excess grease.
- Add the spaghetti sauce, diced tomatoes, tomato paste, and Italian seasoning to the skillet with the ground beef and sausage. Bring to a simmer and cook for at least 30 minutes, or until the sauce has thickened.
- Drain the spaghetti and add it to the skillet with the sauce. Stir to combine.
- Serve the spaghetti with grated Parmesan cheese and crusty bread.
Conclusion:
This Filipino spaghetti recipe is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of ground beef, Italian sausage, and spaghetti sauce is sure to please everyone at the table. And, best of all, this recipe can be made ahead of time and reheated later, making it a great option for busy families.
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