Cookbook 1-4

Homemade Spaghetti Sauce (from https://thestayathomechef.com/spaghetti-sauce/)

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients

2 tablespoons olive oil
1 large white onion minced
5 cloves garlic crushed
1/2 cup chicken broth
1 28 ounce can crushed tomatoes
1 15 oz can tomato sauce
1 6 ounce can tomato paste
1 tablespoon white sugar
1 tablespoon fennel seeds
1 tablespoon ground oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley

Instructions

Heat a large pot on the stove over medium high heat. Add in olive oil and saute onion in the olive oil for about 5 minutes, until softened. Add in 5 cloves and saute another 30-60 seconds.
Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to a simmer.
Reduce the heat to low and simmer for 1-4 hours. Use an immersion blender to puree the mixture until the desired consistency is achieved, leaving it slightly chunky, or making it completely smooth.

White Sauce for Pasta (from: https://www.allrecipes.com/recipe/229993/white-sauce-for-pasta/)

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
White Sauce for Pasta

Ingredients

2 tablespoons butter
2 tablespoons margarine
3 tablespoons all-purpose flour
1 cube chicken bouillon, crumbled
1?½ cups boiling water
1 cup 2% milk
ground white pepper to taste

Directions

Step 1

Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.

Nutrition Facts
Per Serving:
153 calories; protein 2.9g; carbohydrates 7.8g; fat 12.4g; cholesterol 20.3mg; sodium 418.8mg.

Spaghetti & Meatball Soup (from: https://www.delish.com/cooking/recipe-ideas/recipes/a49879/spaghetti-and-meatball-soup-recipe/)
By Judy Kim
Oct 27, 2016

Yields: 4 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 35 mins

Ingredients
3 garlic cloves, minced
1/2 c. panko breadcrumbs
1/2 c. chopped parsley, plus more for garnish
1 small red onion, chopped
1 egg
1 1/2 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
1 lb. ground beef
extra-virgin olive oil
1/2 lb. spaghetti, halved
3 c. low-sodium chicken broth
3 c. marinara
2 c. water

Directions

Preheat oven to 400 degrees F. Line rimmed sheet pan with parchment paper or use a casserole dish. In a large mixing bowl add 2 garlic cloves, breadcrumbs, parsley, onion, egg, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until combined and add ground beef; mix by hand until just incorporated. Form 1″ meatballs and place in a single layer on sheet pan. Meatballs should be touching. Drizzle with olive oil and bake 20 minutes.
In a large pot or Dutch oven, combine chicken broth, marinara sauce and water. Bring mixture to a boil over medium heat. Stir in spaghetti and cooked meatballs and simmer gently until the spaghetti is tender, about 10-12 minutes. Stir in Parmesan.
Garnish with basil and more Parmesan, if desired.

Stovetop Italian Macaroni

1 1/2 pounds hamburger
1 28 oz. can diced tomatoes
2 cups water
1 env. onion soup mix
1 teasp. Italian seasoning
1/4 teaspoon crushed red pepper
2 cups uncooked macaroni
1/2 cup grated paremesan
1 cup shredded mozzarella

Cook hamburger and drain
Add all but mac and cheeses
Bring to a boil
Stir in macaroni
Reduce, cover, and simmer until macaroni is tender
Stir in parmesan
Turn off heat
Add mozzarella on top
Cover and let stand until cheese melts.

Chicken Spaghetti (https://www.thekitchn.com/chicken-spaghetti-22949285)

YieldServes 6 to 8
Prep time 10 minutes
Cook time 50 minutes to 55 minutes
Ingredients
1 medium red or green bell pepper
3 cloves garlic
1 medium yellow onion
3 cups shredded sharp cheddar cheese (12 ounces), preferably white
1 (14-ounce) can diced tomatoes or tomatoes with green chiles
1 pound dried spaghetti
Breast meat from 1 rotisserie chicken, or about 4 cups shredded, cooked chicken (1 1/4 pounds)
4 tablespoons unsalted butter
2 1/2 teaspoons kosher salt, plus more for the pasta water and seasoning
1/4 cup all-purpose flour
2 cups whole or 2% milk
1 cup low-sodium chicken broth

Instructions

Boil a large pot of water and heat the oven to 375ºF. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF.

Dice 1 bell pepper, mince 3 garlic cloves, and place both in a medium bowl. Dice 1 onion. Shred the cheddar cheese if needed until you have 3 cups. Drain the can of tomatoes into a fine-mesh strainer, rinse under cold water, and set aside to drain again.

Break 1 pound spaghetti into 2-inch pieces and add to the boiling water. Cook according to package directions until al dente, 7 to 8 minutes. Drain and set aside.

If using rotisserie chicken, shred the breast meat into bite-sized pieces, discarding the skin and bones; set aside.

Melt 4 tablespoons unsalted butter in a large Dutch oven or oven-safe pot over medium heat. Add the onion, season with 1/2 teaspoon of the kosher salt, and cook until softened, 5 to 6 minutes. Add the bell pepper and garlic and cook until the garlic is fragrant, about 1 minute.

Add 1/4 cup flour and cook until the flour films the bottom of the pot, 1 to 2 minutes. Increase the heat to medium-high. Add 2 cups whole or 2% milk, 1 cup low-sodium chicken broth, and the remaining 2 teaspoons kosher salt, and stir with a wooden spoon until smooth. Cook, stirring frequently and scraping the bottom of the pot, until simmering and thickened, about 4 minutes.

Stir in 2 cups of the cheese until melted. Remove from the heat. Stir in the drained tomatoes, chicken, and spaghetti until evenly combined. Taste and season with salt as needed.

Sprinkle the remaining 1 cup cheese on top. Bake until bubbling, about 20 minutes. For a browned top, turn the oven on to broil and broil until the cheese is browned in spots, 4 to 6 minutes.

Let the casserole cool 5 minutes before serving.