I haven't made this for a while, but loved it when I did.

{ Sort of Exported from MasterCook Mac }

Spaghetti Bravissimo

Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04
Serving Size: 4-6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 packet Lipton onion soup mix
8 oz. pkg long spaghetti (not thinner than vermicelli)
4 1/2 cups water
1 # lean ground beef
1/2 tsp. oregano
1/2 tsp. basil
1 Tbsp. parsley flakes
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
Salt and pepper to taste

Add soup mix and spaghetti to boiling water and cook until noodles are
tender; do not drain. Brown meat in skillet and stir in remaining
ingredients, combine with noodles; heat through. Will thicken on
standing. Serves 6?

‹‹‹‹‹
Notes: Source: I think I didn¹t use that much water, since it doesn¹t
get drained. An oldie from the Minneapolis newspaper. Pretty darned
tasty stuff! Easy to make! May give you gas. Seasoning mixture can be
adjusted to taste; may add fresh mushrooms to meat while browning, if
desired.


Per serving (excluding unknown items): 787 Calories; 49g Fat (54%
calories from fat); 49g Protein; 43g Carbohydrate; 170mg Cholesterol;
2706mg Sodium
Food Exchanges: 6 Lean Meat; 7 1/2 Vegetable; 6 Fat
_____
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

In article , FERRANTE
wrote:

On Sat, 28 Feb 2004 14:18:31 -0600, Melba's Jammin'
wrote:

I haven't made this for a while, but loved it when I did.

{ Sort of Exported from MasterCook Mac }

Spaghetti Bravissimo

Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04
Serving Size: 4-6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 packet Lipton onion soup mix
8 oz. pkg long spaghetti (not thinner than vermicelli)
4 1/2 cups water
1 # lean ground beef
1/2 tsp. oregano
1/2 tsp. basil
1 Tbsp. parsley flakes
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
Salt and pepper to taste

Add soup mix and spaghetti to boiling water and cook until noodles are
tender; do not drain. Brown meat in skillet and stir in remaining
ingredients, combine with noodles; heat through. Will thicken on
standing. Serves 6?

This sounds good, but I have a few questions to be sure I know what I
am doing.

Fire away, Sir! Answers to all are bottom-posted.

Is the 4 1/2 cups of water enough to cook the spaghetti? It does not
seem like enough water for the noodles to "roll." Do you break it up
and cook in a skillet?

When browning the meat, I take it you do that in another skillet and
then add the end product to the other skillet with the noodles? Sorry
if this question sounds dumb, but I don't know a lot about cooking and
again, I want to make sure this is done correctly.

Lastly, I enjoyed your recipes.

Mark

‹‹‹‹‹
Notes: Source: I think I didn¹t use that much water, since it doesn¹t
get drained. An oldie from the Minneapolis newspaper. Pretty darned
tasty stuff! Easy to make! May give you gas. Seasoning mixture can be
adjusted to taste; may add fresh mushrooms to meat while browning, if
desired.


Per serving (excluding unknown items): 787 Calories; 49g Fat (54%
calories from fat); 49g Protein; 43g Carbohydrate; 170mg Cholesterol;
2706mg Sodium
Food Exchanges: 6 Lean Meat; 7 1/2 Vegetable; 6 Fat
_____

Nope, I don't break it(noodles) up and cook it in a skillet. That part
is done in a saucepan -- a 3-quart one would do the trick; I've got a
great 4-quart saucepan I'd use.

Ayup, the meat is browned in a skillet, seasonings added and then that
mess is added to the mess of noodles in the saucepan to het through.

Mark, what you'e making here is more on the order of a much-maligned
Meen-a-soh-ta Hotdish than anything else. Didja ever make a dish
involving elbow macaroni, egg noodles (think along the lines of the
Hamburger Helper glop) wherein the macaroni product cooks in the skillet
along with the other stuff and the liquid to be absorbed, rather than
being separately boiled in a vat of water? That's kind of what's going
on here. Did you see my note about me not using as MUCH water as the
recipe calls for? That's because it doesn't get drained from the pot.
So how much DO I use? Dunno---it's been a long time since I've made it.
I might do it this week, though. I'm having a thought, though, that
using "regular" spaghetti will absorb more of that cooking water than
the vermicelli I always use. So maybe that 4-1/2 cups amount isn't such
a bad idea. Worst case scenario would be to make as directed and if
it's too soupy, pour some through a strainer to get rid of some of the
excess liquid, necessity being the mother of invention and all.

Last, thank you for the compliment about my humble fare.
--
-Barb, www.jamlady.eboard.com updated 2-19-04 -- Dufus picture posted!

FERRANTE wrote in
:

On Sat, 28 Feb 2004 14:18:31 -0600, Melba's Jammin'
wrote:

I haven't made this for a while, but loved it when I did.

{ Sort of Exported from MasterCook Mac }

Spaghetti Bravissimo

Recipe By: posted to r.f.cooking by Barb Schaller, 2-28-04
Serving Size: 4-6
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 packet Lipton onion soup mix
8 oz. pkg long spaghetti (not thinner than vermicelli)
4 1/2 cups water
1 # lean ground beef
1/2 tsp. oregano
1/2 tsp. basil
1 Tbsp. parsley flakes
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
Salt and pepper to taste

Add soup mix and spaghetti to boiling water and cook until noodles are
tender; do not drain. Brown meat in skillet and stir in remaining
ingredients, combine with noodles; heat through. Will thicken on
standing. Serves 6?

This sounds good, but I have a few questions to be sure I know what I
am doing.

Is the 4 1/2 cups of water enough to cook the spaghetti? It does not
seem like enough water for the noodles to "roll." Do you break it up
and cook in a skillet?

When browning the meat, I take it you do that in another skillet and
then add the end product to the other skillet with the noodles? Sorry
if this question sounds dumb, but I don't know a lot about cooking and
again, I want to make sure this is done correctly.

Lastly, I enjoyed your recipes.

Mark





‹‹‹‹‹
Notes: Source: I think I didn¹t use that much water, since it doesn¹t
get drained. An oldie from the Minneapolis newspaper. Pretty darned
tasty stuff! Easy to make! May give you gas. Seasoning mixture can be
adjusted to taste; may add fresh mushrooms to meat while browning, if
desired.


Per serving (excluding unknown items): 787 Calories; 49g Fat (54%
calories from fat); 49g Protein; 43g Carbohydrate; 170mg Cholesterol;
2706mg Sodium
Food Exchanges: 6 Lean Meat; 7 1/2 Vegetable; 6 Fat
_____



I'm not Barb...but yes it is enough water to cook the noodles...and Yes 2
skillets , but better would be 1 largish saucepan or a high sided 14 ich
fry pan (for noodles) and 1 frying pan to brown the meat. This isn't fine
dinning...but it is tasty. Break the noodles if you want. I just let the
water soften them and kinda force them into the boiling soup water with a
wooden spoon or whatever.

Also I add one yellow onion sliced, minced garlic and if the moods right a
chopped bell pepper. Other optionals include mushrooms and/or parsley.

The starch from the noodles will somewhat help to thicken the sauce.


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.