• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spaghetti with Smoked-Oyster Sauce

  • Recipe Submitted by on

Category: Main Dish, Pasta

 Ingredients List

  • 8 oz Spaghetti noodles, dried 1 cn Oysters, smoked, 3.66oz 1 ea
  • Tomato, large
  • -drained, chopped, blotted 2 cl Garlic, minced 1/3 c
  • Parmesan, grated 10 ea Basil leaves, chopped 1/3 c Mozarella, lo-fat,
  • grated 2 tb Olive oil, quality
  • Cook noodles in boiling water. Meanwhile, use a serrrated knife to dice
  • tomato without peeling or seeding, into a large serving bowl, including all
  • juice. Add and mix in garlic, basil, olive oil, chopped oysters. When the
  • pasta is done, drain well but do not rinse. Add noodles to bowl and stir to
  • mix. Sprinkle cheeses on top, a little at a time, tossing to melt. When all
  • cheese is melted, serve at once.
  • MENU: Spaghetti, lettuce wedges with Italian dressing, corn on the cob,
  • French bread with garlic butter, lemon sorbet with fresh blueberries.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Spaghetti with Superb Meat Sauce
Categories: Italian, Sauces, Pasta
Yield: 16 Servings

3 lb Beef Roast
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3 ts Salt
1/2 ts Parsley, Finely Chopped
1/4 c Flour
1/2 ts Rosemary Leaves, Crushed
1/4 c Olive Oil
2 c Hot Water
1/8 ts Nutmeg, Fresh Ground
4 Garlic, Squashed
24 oz Tomato Paste
1 Onion, Finely Chopped
1 qt Water
2 Bay Leaves
1 c Red Wine, Dry
1 ts Celery Salt
1/2 c Ripe Olives, Sliced
1 ts Black Pepper
1/2 c Stuffed Olives, Sliced
2 ts Sugar
8 oz Canned Mushrooms
1/2 ts Red Pepper, Crushed
4 lb Spaghetti
1 tb Season-All
Parmesan Cheese, Grated
1/4 ts MSG

Long, slow simmering of meat and herbs produces the base for this
incomparable sauce. Season roast with salt; dredge with flour. In Dutch
oven brown slowly on all sides in hot olive oil. Add hot water, cover and
cook slowly 3 hours or until meat almost falls apart. Tear into small
pieces with fork. Add remaining ingredients except spaghetti and cheese.
Cover tightly and simmer 2 hours longer, stirring occasionally. Remove
cover and continue cooking until sauce thickens to desired consistency.
Cook spaghetti following directions on package, allowing 1 pound for four
servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2
quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need
such a large quantity of spaghetti, freeze extra sauce in half-pint, pint
or quart freezer jars and use as needed. I prefer to use rump roast, but
chuck or round is acceptable.

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