Bolognese

Ingredients:
1 lb  spaghetti
6 oz  lean ground pork
6 oz  lean ground beef
4 oz  bacon
2 oz  Italian sausage (or sausage meat)
2 tbsp  olive oil
6 tbsp  butter
1 onion
1 carrot
1 stalk celery
1/2 cup white wine
1/2 cup stock
1 Tbsp tomato paste
5 Tbsp heavy cream
salt and  pepper
grated Parmesan cheese

Method:

Mince the onion, carrot, celery and finely chop the bacon.  Heat the oil
and add the onion, carrot, celery and bacon.  Cook gently for around 10
minutes and then add the pork, beef and sausage meat. (If using Italian
sausage remove the skin first).  Cook for a further 10 minutes stirring
occasionally. Mix the tomato paste, wine and stock together.  Stir in and
season to taste.  Cook gently for 1 and half hours.  Stir in the cream and
when it has been absorbed by the sauce remove the sauce from the heat and
keep warm.  Cook the pasta - avoid over cooking it.  While the pasta is
cooking return the sauce to the heat and stir in the remaining butter.
Drain the pasta and turn into a heated serving dish and add the sauce.
This dish is often served without stirring the sauce into the pasta. The
sauce sits in the middle of the pasta which has been arranged in a circle.

Serve with the freshly grated Parmesan in a separate dish.

Spaghetti Bolognase 2

Ingredients:
1 lb extra lean ground beef
2 cloves garlic, minced
1 medium onion chopped fine
2 6oz cans tomato paste
1 8oz can tomato sauce
2 Tbsp water
2 Tbsp dried basil leaves
1 Tbsp dried oregano leaves
2 Tbsp dried parsley leaves
1/2 tsp dried marjoram
A pinch of thyme
8-12 oz dry spaghetti or capellini
Optional-mushrooms


Method:

Brown and break up the beef.  If there is fat, drain it
in a strainer.  Remove beef to a side dish and slowly
saute the garlic and onion.  Put the beef back in the pan
and add the tomato paste and sauce, using the 2 Tb water
to rinse out the cans and  add every last drop.  Add
spices, cover, and simmer at least 30 minutes.
Then cook the pasta al dente in water with salt added.
Drain and serve separately from the sauce, so people
can ladle their own sauce onto the pasta.  This sauce
should be thick enough to stand up on its own.
Serve with Parmesan cheese on the table.

Spaghetti Bolognase

Ingredients:
for 2 people

3 Tbsp extra virgin olive oil
1 lb minced steak
2 English onion chopped
1/2 stick celery finely
1 carrot chopped finely
4 garlic cloves crushed
3 mushrooms finely chopped
2 Tbsp tomato puree
1/2 pint red wine
1 can chopped tomatoes
1/4 tsp Nutmeg
2 tsp oregano
2 tsp Paprika
salt and pepper
Parmesan to serve


Method:

Cook onions, celery,carrot and garlic in the oil then add mince beef and
cook
until beef is brown add tomato puree and chopped tomatoes, stir well add all
spices then add wine give a good stir then cook on a low heat until it has
reduced. serve on a bed of spaghetti.

Sally's Chicken Spaghetti

Ingredients:
•    2 chickens, 3 pounds each
•    12 ounces very thin spaghetti, broken
•    2-1/2 quarts chicken broth
•    1/2 cup oil
•    1 cup onions, chopped
•    1 cup bell pepper, chopped
•    1 cup celery, chopped
•    1 small jar diced pimiento
•    1 small can mushrooms, chopped, reserve liquid
•    4 tablespoons butter
•    3 tablespoons flour
•    Liquid from the mushrooms
•    Grated cheese

Method:

Stew the chickens, skin them, and cut them into bite-sized pieces.
Using the broth, finishing out with water to 2-1/2 quarts, cook the broken spaghetti until done.
Using the 1/2 cup of oil, saute the onions, pepper, and celery. Set aside.
Drain mushrooms, reserving the juice. Make white sauce with butter, flour, and liquid from mushrooms.
Drain spaghetti and put it and the cut-up chicken into a large mixing bowl. Add sauteed vegetables, pimiento, mushrooms, and white sauce. Mix well.
Pour into casserole dishes.
At this point you can either freeze the casseroles or bake them.
Bake at 350 degrees until bubbly and done. Top with grated cheese and run back into the oven for the cheese to melt.
Each casserole serves 4 to 6.
Sally's note: I never have enough white sauce, so I double the amount, adding enough broth to fill out for the mushroom liquid.

Gourmet Chicken Spaghetti

Ingredients:
The Recipe Hall of Fame Cookbook
Winning Recipes from Hometown America
Quail Ridge Press
•    2 pounds chicken
•    8 ounces thin spaghetti
•    8 tablespoons butter, divided
•    4 tablespoons flour
•    1 cup cream
•    1 cup chicken broth
•    1 cup mayonnaise
•    1 cup sour cream
•    1 cup Parmesan cheese
•    1/8 cup lemon juice
•    1/3 cup white wine
•    1/2 teaspoon garlic powder
•    1/2 teaspoon cayenne
•    1 teaspoon dry mustard
•    1 teaspoon salt
•    8 ounces fresh mushrooms, sliced

Method:

Boil and bone chicken. Break spaghetti into thirds and boil in chicken stock.
Make basic white sauce: Melt 4 tablespoons butter; add flour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine, and seasonings. Saute mushrooms in remaining butter. Place mushrooms, chicken, and spaghetti in flat 3-quart casserole. Add sauce and mix well. Sprinkle paprika and additional Parmesan on top. Bake at 350° for 30-40 minutes. May be made ahead of time and frozen.
Serves 8-10.

Tasty Chicken Spaghetti

Ingredients:
•    4 to 6 chicken breasts, cooked, reserve broth
•    1 bell pepper. green or combination
•    1 onion
•    1 can cream of chicken soup
•    1 can cream of mushroom soup
•    1 can Ro-Tel tomatoes, (with green chiles)
•    1 can stewed tomatoes
•    1 package spaghetti, (1pound)
•    1 package shredded cheddar cheese, (1pound)

Method:

Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spagetti. If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.
Serves 4 to 6.

Spaghetti Busla

Ingredients:
•    1 stewing chicken (cut up)
•    1 chopped onion
•    cooking oil
•    salt to taste
•    1/2 tsp turmeric
•    1/2 tsp curry
•    1/2 tsp red pepper (or to taste)
•    1/4 tsp cinnamon
•    6 oz tomato paste
•    1 can drained chick peas
•    1 1b cooked and drained spaghetti or any other type of pasta
•    3-5 onions cut in 1/2 and sliced thin
•    1-2 peppers sliced thin

Method:

Sauté 1 chopped onion and chicken in stock pot. Add spices and continue cooking until any liquid evaporates and the chicken almost sticks to the pot. Add the tomato paste and stir around for a minute. Add chick peas and two cups water and bring to a boil. Lower heat and simmer about 30 minutes. When chicken is about 20 minutes from done add the sliced onions and peppers to the sauce and bring back to a simmer. (cook your pasta now) When the onions and peppers are cooked, pour liquid over pasta and stir. Spoon onions, peppers and chick peas over top of the pasta and arrange the chicken on top.