Entries Tagged 'pasta' ↓

spaghetti sauce

Ingredients:

500 g. of spaghetti
500 g. of ground sirloin
2 tbsps. of finely minced garlic
2 onions, finely chopped
4 tomatoes, finely chopped
1 carrot, finely chopped
2 bell peppers, cored, seeded and finely chopped
6 regular hotdogs, sliced into rings
4 c. of sweet-style spaghetti sauce
4 tbsps. of olive oil
salt and pepper to taste
1 bay leaf
1 tbsp. of butter
grated cheese

Directions:

Cook the spaghetti according to package directions. Drain and toss with butter.

Heat the olive oil in a large saucepan. Add the ground beef. Cook over high heat until the meat is no longer pink. Add the garlic, onions, tomatoes, bell peppers, carrot and bay leaf. Season with salt and pepper. Pour in about a cup and a half of water and bring to a boil. Cover and simmer for 15-20 minutes or until the mixture is almost dry and the vegetables are cooked to a pulp. Turn up the heat, add the sliced hotdogs and cook, stirring for about a minute. Pour in the spaghetti sauce and bring to a soft boil. Adjust the seasonings. Lower the heat, cover and simmer for another 5-7 minutes.

Serve the pasta and sauce separately (make your own dish–more exciting but messier when kids do it) or toss the pasta with the sauce.

Serve with grated cheese on the side.

Ingredients:

Palabok Noodles / Sauce:
1/2 kilo miki noodles
1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water

Palabok Toppings:
Tinapa flakes (smoked fish)
Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Procedures:
Extract fat and meat from clean crabs, set aside.
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.