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.

Melissa's Rotel Chicken Spaghetti

Ingredients:
•    4 boneless chicken breasts, cooked and chopped
•    1 can cream of mushroom soup
•    1 can chicken broth
•    1 can Rotel tomatoes with green chilies
•    1 small jar pimientos
•    1 pound Velveeta cheese, cubed or shredded
•    12 ounce package linguine noodles
•    salt and pepper to taste

Method:

Boil linguine until done. Mix together soup, broth, tomatoes, pimientos. Layer in a baking dish: linguine, chopped chicken, soup mixture. Cover with the cheese and bake at 350° until cheese is melted. Stir mixture before serving and add salt and pepper to taste.

Chicken Spaghetti II

•    12 ounces Spaghetti, cooked but not too soft
•    1 tablespoon Unsalted butter
•    2 tablespoons Bacon drippings
•    1 large Onion, chopped
•    3 Celery ribs, chopped
•    1 Green bell pepper, chopped
•    1 cup Mushrooms; minced, or about 10 to 12 medium
•    3 cloves Garlic, minced
•    1 teaspoon Worcestershire sauce
•    2 teaspoons Chili powder, preferably homemade or Gebhardt's
•    1 tablespoon Flour
•    1 1/2 cups Beer or unsalted chicken stock
•    3 Tomatoes; ripe
•    1/4 cup Chili sauce, preferably homemade
•    3/4 cup Half and half
•    2 tablespoons Parsley, minced
•    2 cups Chicken; cooked, cut up
•    1/2 cup Pimiento stuffed green olive, sliced
•    2 cups Medium cheddar cheese, grated (8-oz.)

 Method:

Preheat the oven to 350°. Grease a large baking dish. In a bowl, toss the spaghetti with the butter, and set it aside. Warm the bacon drippings in a skillet over medium heat. Cook the onion, celery, bell pepper, mushrooms, garlic, Worcestershire sauce, and chili powder together until the vegetables are well softened, about 15 minutes. Cover the skillet if the mixture appears to be getting dry. Sprinkle in the flour, stirring to incorporate it, and add the beer or stock, the tomatoes, and the chili sauce. Bring the mixture to a boil, reduce the heat to a simmer, and cook the sauce for 30 minutes, until it has thickened slightly and reduced a bit. Remove the pan from the heat, and stir in the half and half and parsley. Pour the sauce over the spaghetti, and toss well.
Layer half the spaghetti and sauce mixture in the baking dish. Top with half each of the chicken, olives, and cheese. Add the other half of the spaghetti, and top with the remaining chicken, olives, and cheese. (The casserole can be assembled ahead to this point, covered, and refrigerated overnight. Remove it from the refrigerator 30 minutes before baking it).
Bake the casserole 25 minutes, or until the cheese melts and the sauce bubbles heartily around the edges. Serve the casserole hot.
Source: Texas Home Cooking

Rotel Chicken

Rotel Chicken

Ingredients:
•    6 cups chicken; cooked, cubed
•    1 package vermicelli spaghetti (7 oz)
•    2 large bell peppers, chopped
•    2 pounds onions, chopped
•    2 celery stalks, chopped
•    1 cup mushrooms, sliced
•    1/2 cup butter
•    2 cans Rotel tomatoes, diced (10 oz each)
•    2 tablespoons Worcestershire sauce
•    1 pound Cheddar cheese, grated

Method:

Cook and season chicken. Save 1-1/2 quarts broth. Cook spaghetti in broth; drain, but do not rinse. In dutch oven or heavy pan sauté pepper, onion, celery and mushrooms in butter. Add tomatoes. Simmer for about 15 minutes to let the flavors blend. Add spaghetti, chicken and cheese. Let simmer for another 15 or 20 minutes until cheese melts and everything is bubbly.
Note: Flavors blend better if this is prepared a day ahead of time and refrigerated.
Source: Cooking forum post.

Emily's Chicken Spaghetti

Emily's Chicken Spaghetti

Ingredients:

•    1 lb. boneless, skinless chicken breasts
•    1 lb. Angel hair pasta
•    1 can Cambell's Cream of Chicken Soup
•    1 lb. Mexican or regular Velveeta Cheese
•    1 can Rotel tomatoes (tomatoes with green chiles)

Method:

Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when completely done. Boil noodles in remaining broth, drain after done. Cut chicken into small, bite-sized pieces. Cut cheese into small chunks and melt in sauce pan. Combine in large pan: chicken, noodles, cheese, soups, and Rotel. Mix well and serve.
Serves 4.

Carolyn's Chicken Spaghetti

Carolyn's Chicken Spaghetti

•    1 or 2 cups cooked chicken, cut in chunks
•    1 (6 oz.) pkg. thin spaghetti, COOKED
•    1 can cream of mushroom soup, undiluted
•    1/2 cup diced onion
•    1/4 cup sliced ripe olives
•    1/2 lb. Velveeta, cubed
•    salt & pepper to taste
•    Parmesan cheese, grated

Method:

Mix all ingredients together, except Parmesan cheese, and place in a 1 1/2 quart casserole dish. Cover, bake at 350 degrees for 30-35 minutes or until hot and bubbly. Stir once or twice toward end of cooking time to mix ingredients. (amounts of ingredients can vary slightly, if desired) Sprinkle with Parmesan cheese before serving.
Carolyn's Note: thin spaghetti is best and the olives give it a taste all it's own. To me without the olives, is kinda bland. But then I like the black olives.

Chicken Spaghetti I

Chicken Spaghetti I

Ingredients:

•    1 whole baking hen
•    8 ounces package spaghetti
•    1 cup chopped onion
•    1 cup chopped celery
•    1 small jar pimiento, chopped
•    10 1/2 ounces can cream of celery soup
•    10 1/2 ounces can tomato soup
•    10 1/2 ounces can cream of chicken soup
•    1/2 pound velveeta cheese, melted
•    1 tablespoon olive oil
•    1/2 teaspoon salt
•    1/2 teaspoon pepper
•    1/2 teaspoon garlic powder

Method:

In large stew pot, cook baking hen until tender. Remove chicken and strain broth. Cook the spaghetti in the broth while chicken cools. Drain spaghetti and add olive oil. In large mixing bowl, combine spaghetti, onion, celery, pimiento, soups and cheese. Add boned chicken and stir well. Season to taste with salt, pepper and garlic powder. Place in well-greased baking dish and cook 20 minutes at 350°.
Source Noted: Uptown Country, Food with Style

Bolognese Meat Sauce - Ragu Alla Bolognese

Serving Size  : 6 
Ingredients:
   1/4  cup           butter
   2      tablespoons   olive oil
   1      medium        onion -- chopped fine
   1                    carrot -- chopped fine
   1                    celery stalk -- chopped fine
   1/4  pound         pancetta -- (see note below)
   1 1/2  pounds        ground veal
   1                    salt and pepper to taste
   1      cup           dry white wine
   1      can           crushed tomatoes -- (28 oz)
   1/2  cup           milk

Method:

Pancetta is the same cut of pork as bacon.  It is cured with salt and
is not smoked.  It comes rolled up like a large salami.  Widely used
in Italian cooking, especially in Emilia-Romagna, it is vital to many
dishes.  If available, buy a large quantity, cut into several pieces
and freeze it.  You can substitute domestic bacon for pancetta.  It
must be blanched in boiling water for two to three minutes to reduce
the smoky flavour.  Fresh side pork can can also be used.
Melt butter with oil in a large saucepan.  When the butter foams, add
onion, carrot, celery and pancetta.  Sautiover medium heat until
lightly browned.  Add veal.  Cook and stir until meat is no longer
pink.  Season with salt and pepper.  Increase heat and stir in wine.
Cook until wine has evaporated.
Press tomatoes (one 28 oz. can crushed Italian-style tomatoes) through
food mill or sieve, to remove seeds and skin.  Stir tomato pulp into
veal mixture.
Cover and reduce heat.  Simmer 1 to 1-1/2 hours or until sauce reaches
a medium-thick consistency.  Stir occasionally during cooking.  Add
Milk and cook 5 minutes longer.

Makes 2-1/2 to 3 cups of sauce.