Time 4h40m Number Of Ingredients 15 Steps:
In a large skillet, cook ground beef, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat. Transfer meat mixture to a 3 1/2- or 4-quart slow cooker (see Tip). Stir in tomatoes, spaghetti sauce, water, tapioca, Italian seasoning, salt, black pepper, and cayenne pepper. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in spaghetti. Cover and cook for 15 to 20 minutes more or until pasta is tender.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium. In a small skillet saute the onion and garlic until soft and starts to brown a little bit. Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces. Stir well and add the uncooked egg noodles. Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more. Add salt and pepper to taste, and serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat 1 tablespoon oil in saucepan over medium-high heat. Add chicken and cook until browned, stirring often. Remove chicken. Add remaining oil. Add onion. Cook over medium heat 1 minute. Add carrots. Cook 1 minute. Add celery and garlic. Cook 1 minute. Add broth, soup and water. Heat to a boil. Add pasta. Cook about 10 minutes or until pasta is tender. Add chicken and parsley, if desired and heat through.
Time 45m Yield 4 servings Number Of Ingredients 16 Steps:
Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil. While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls. Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove “stoup” from the stove. Serve soup with bread and cheese.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Meanwhile, in a skillet over medium heat, brown steak strips, about 5 minutes. Pour chicken broth into a sauce pan and warm over medium heat. Divide cooked spaghetti into large bowls, top with cucumber and steak. Then pour chicken broth over the top to create a soup. Season to taste with red wine vinegar, salt, and pepper.
Time 7h Yield 8 servings (3 quarts). Number Of Ingredients 16 Steps:
Preheat oven to 400°. In a large bowl, mix bread crumbs and milk. Let stand 5 minutes; drain. Stir in eggs, cheese and seasonings. Add sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 12-15 minutes., Transfer meatballs to a 6-qt. slow cooker. Add stock, marinara sauce, water, basil and, if desired, Parmesan rind. Cook, covered, on low 6-8 hours to allow flavors to blend., Discard Parmesan rind. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes longer. If desired, serve with additional cheese.
Time 30m Number Of Ingredients 9 Steps:
Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
Time 20m Yield 5 Number Of Ingredients 4 Steps:
Bring water to a boil in large saucepan. Add spaghetti and meatballs; cook about 10 minutes or until spaghetti is tender. Do not drain. Stir in spaghetti sauce. Cook until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.
