Prep 5 mins
Cook 25 mins
Received from The Witchita Eagle via email (originally from Cook's Country). Adapted because the original recipe called for adding the uncooked spaghetti with the tomatoes & cooking till al dente. The sauce sounded especially nice & sounded like a quick but tasty dinner with a mixed salad from the garden. You'll need an oven-safe skillet for this recipe. Plastic-handled Teflon pans aren't going to work.
- 12 ounces ground beef
- 4 ounces Italian sausage, casings removed (hot or sweet)
- 4 garlic cloves
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon oregano, dried
- 28 ounces tomatoes, crushed (1 can)
- 8 ounces spaghetti, broken into rough 2-inch pieces
- 2 cups water
- 1 1⁄2 teaspoons salt
- 1⁄4 cup heavy cream
- 6 tablespoons basil, finely chopped fresh (dried works, too)
- 1 cup Italian cheese blend, shredded
- Boil water. Add spaghetti & cook until just pliable (very al dente). Drain & set aside.
- Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large oven-safe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink. Drain meat and pour off fat from skillet.
- Return meat to skillet and add garlic, pepper flakes and oregano and cook until fragrant, about 1 minute.
- Stir in tomatoes, spaghetti, water and salt. Reduce heat to medium-low and continue to simmer, covered about 7 minutes.
- Stir in cream, basil and 1/3cup cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes.
Makes a ton, but pretty bland. Just not what I was looking for. I'll be adding spaghetti sauce to the leftovers. Made as directed but did not precook the spaghetti; that worked OK. Thanks anyway for posting.