Best 5 Rays Famous Spaghetti Recipes

Indulge in the tantalizing flavors of Ray's Famous Spaghetti, a culinary masterpiece that has captivated taste buds for generations. This iconic dish, hailing from the vibrant city of St. Louis, boasts a rich history and a symphony of flavors that will leave you craving for more. Get ready to embark on a culinary journey as we delve into the secrets behind this beloved spaghetti, a dish that has stood the test of time and continues to be a cherished tradition.

In this comprehensive guide, we'll unveil the secrets behind Ray's Famous Spaghetti, providing you with step-by-step instructions and insider tips to recreate this legendary dish in your own kitchen. We'll explore variations of this classic recipe, including a vegetarian version for those with dietary preferences. Additionally, we'll introduce you to other delectable recipes featured in the article, such as the irresistible Garlic Bread and the refreshing Italian Salad, which perfectly complement the main course. So, prepare to tantalize your taste buds and embark on a culinary adventure with Ray's Famous Spaghetti and its accompanying recipes.

Let's cook with our recipes!

SPAGHETTI AND MEATBALLS

Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

JO MAMA'S WORLD FAMOUS SPAGHETTI

Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

RACHAEL RAY'S SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)

Rachael Ray's Sunday Gravy and Macaroni (Spaghetti, Really) image

This originally was a Rachael Ray recipe with a few modifications from me. Rachael states that she created from her Grandpa Emmanuel whose recipe was an all day event. She wanted to cut it down to 30 minutes. I will tell you that I am pretty sure I couldn't put this recipe together in 30 minutes... More like an hour, but you can cook it longer as I do to get better flavor. Rachael Ray says: "He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel, in 30 minutes." Serve with a crusty loaf of garlic bread to soak in the sauce and you have a great meal! MY COMMENTS: Made as originally written in the recipe there was barely enough sauce for the pound of spaghetti soI increased the amount of sauce. In addition Rachael says it serves 4 Big Servings, but it would have be 4 REALLY big, hungry people as in my family it serves 8 without a problem It is delicious though and this is my version with just SLIGHT changes.

Provided by Sooz Cooks

Categories Spaghetti

Time 1h

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

1 lb spaghetti
1/4 cup extra virgin olive oil, 2 turns of the pan, for both meats and sauce
4 pork chops (loin chops, thin cut, 1/2-inch thick, each chop cut in 1/2)
salt and pepper
1/2 lb sweet Italian sausage link (2 links)
1/2-1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
4 garlic cloves, chopped
1 small onion, minced
1 cup beef broth
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (14 ounce) can diced tomatoes
1 cup water
1/2 teaspoon sugar
1/4 cup chopped flat leaf parsley, a couple of handfuls of leaves
5 -6 basil leaves, fresh (torn or chopped, a handful)
1 lb meatloaf mix (ground beef, pork and veal combined, from butcher counter)
1 egg
2 garlic cloves, chopped
1/3 cup grated parmigiano-reggiano cheese, 2 handfuls, plus extra for tossing pasta and to pass at table
1/2 cup Italian seasoned breadcrumbs, 3 handfuls
salt and pepper

Steps:

Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
Preheat oven to 425 degrees F.
Sauce: Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Quarter the sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, chopped garlic and onion to the pot and sauté 1 minute - be very careful as the pepper flakes will burn pretty quickly.
Add broth to the pan and scrape up drippings. Add crushed tomatoes, tomato paste, diced tomatoes, water, sugar and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes (this is the spot where you could really simmer the sauce for a couple of hours more or less if you wanted to).
Meatballs: Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven.
To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

Nutrition Facts : Calories 599.4, Fat 24.9, SaturatedFat 7.2, Cholesterol 82.7, Sodium 1139.8, Carbohydrate 64.5, Fiber 5.6, Sugar 10.5, Protein 29.9

SUNDAY GRAVY AND MACARONI (SPAGHETTI, REALLY)

Sunday Gravy and Macaroni (Spaghetti, really) image

On Sundays my grandpa Emmanuel would take the kitchen table out on the lawn and turn it into a buffet table for his 10 children and the whole neighborhood. He would make Sunday gravy (marinara sauce) filled with slow-cooked meats that flavored the sauce: braciole, pork chops, chicken thighs, rabbit, sausages and meatballs. He would simmer the meats for hours, then pull them from the sauce pot and separate them into stacks on a large platter. He would toss spaghetti, which he referred to as macaroni in English, with half of the remaining sauce and add lots of cheese to it. The extra sauce would be ladled on top of dinner plates of meat and macaroni. This recipe is all I can do to imitate Sundays with Emmanuel in 30 minutes.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 4 BIG Servings

Number Of Ingredients 18

Ingredients

1 pound spaghetti
1/4 cup extra-virgin olive oil, 2 turns of the pan, for both meats and sauce
3 thin cut pork loin chops, 1/2-inch thick, cut in 1/2
Salt and pepper
2 each sweet and hot Italian sausage links
1/2 to 1 teaspoon crushed red pepper flakes, for moderate to spicy marinara
5 cloves garlic, chopped, 3 for sauce, 2 for meatballs
1 small onion, minced
1 cup beef broth
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1/4 cup chopped flat-leaf parsley, a couple of handfuls of leaves
Several leaves fresh basil, torn or chopped, a handful
1 pound meat loaf mix, ground beef, pork and veal combined, from butcher counter
1 egg
1/3 cup grated Parmigiano-Reggiano, 2 handfuls, plus extra for tossing pasta and to pass at table
1/2 cup Italian bread crumbs, 3 handfuls
1 loaf crusty Italian bread, for serving

Steps:

Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente.
Preheat oven to 425 degrees F.
Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, 3 cloves chopped garlic and onion to the pot and saute 1 minute. Add broth to the pan and scrape up drippings. Add tomatoes and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes.
Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. Add bread to oven to crisp crust.
To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.

RAY'S FAMOUS SPAGHETTI

Ray's Famous Spaghetti image

my old boss's favorite recipe for his famous spaghetti its rich, tasting and very delicious.hope u all enjoy like i did

Provided by mary a favela

Categories Other Sauces

Time 1h15m

Number Of Ingredients 7

Ingredients

1 large can cream of campbells mushroom soup
1 large can of campbells tomato soup
1 1/2 lb ground chuck, cooked
1 small yellow onion chopped
1/2-8oz. pkg sliced american cheese
1 small pkg muellers thin spaghetti noodles
1 tsp crisco veg. oil

Steps:

1. Brown 1 1/2 lb. ground chuck with 1 small yellow chopped onion in 1 tsp of crisco veg. oil when done drain and set aside
2. Have 1 lg.pot, add 1 lg.can of campbells cream of mushroom soup,1 lg. can of campbells tomato soup
3. Add 1 1/2 lb. of ground chuck and 1 small chopped onion to sauce
4. Add 1/2 pk. (8 oz.)kraft american sliced cheese
5. simmer on low while 1 small pk. of muellers thin spaghetti noodles boil
6. When small pk. of muellers spaghetti thin noodles are well done drain water off add to sauce stir and mix well
7. let simmer all together for about 2o minutes when heated thru its ready to eat u may want to have a side salad and some bread sticks to have with and n- joy

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your spaghetti. Use the best quality tomatoes, garlic, olive oil, and Parmesan cheese that you can find.
Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the ideal texture for cooked pasta. It should be firm to the bite, not mushy.
Don't overcrowd the pot: When cooking the pasta, don't overcrowd the pot. This will prevent the pasta from cooking evenly.
Use a large skillet: When cooking the sauce, use a large skillet. This will give the sauce plenty of room to simmer and develop its flavor.
Simmer the sauce for at least 30 minutes: Simmering the sauce for at least 30 minutes will allow the flavors to meld and develop. The longer you simmer the sauce, the better it will taste.
Add the pasta to the sauce: Once the sauce is finished, add the cooked pasta to the skillet and toss to coat. This will help the pasta absorb the sauce and flavors.
Garnish with fresh herbs: Before serving, garnish the spaghetti with fresh herbs, such as basil, oregano, or parsley. This will add a pop of color and flavor to the dish.

Conclusion:

Ray's Famous Spaghetti is a classic Italian dish that is easy to make and always a crowd-pleaser. With its simple ingredients and flavorful sauce, this dish is sure to become a favorite in your home. So next time you're looking for a quick and easy weeknight meal, give Ray's Famous Spaghetti a try. You won't be disappointed!