Myrts Christmas Spaghetti Recipes

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CHRISTMAS PASTA



Christmas Pasta image

We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time - half a pound for every three people.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 large servings

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Steps:

  • Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
  • Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.
  • Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
  • Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

MYRT'S CHRISTMAS SPAGHETTI



Myrt's Christmas Spaghetti image

Make and share this Myrt's Christmas Spaghetti recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (12 ounce) box spaghetti, cooked
1 onion, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 lb ground beef
1 (12 1/2 ounce) can stewed tomatoes, mashed
1/2 cup stuffed green olive, sliced
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup American cheese, grated
2 teaspoons Worcestershire sauce
1 (4 ounce) can mushroom pieces
1 (10 1/2 ounce) can tomato soup

Steps:

  • Sauté onions, bell pepper, and garlic in 5 tablespoons of olive oil.
  • Add beef and cook until no longer pink.
  • Add stewed tomatoes, olives, salt, pepper, and cheese.
  • Cover and simmer for 30 minutes.
  • Then add Worcestershire sauce, mushroom pieces and tomato soup.
  • Combine mixture with cooked spaghetti, refrigerate overnight.
  • To serve, heat in oven at 350°F for approximately 45-60 minutes, or until heated through.

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