Three-Meat Spaghetti
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 5 boneless chicken breasts
- 2 (8 ounce) cans tomato paste
- 1 (24 ounce) jar ragu spaghetti sauce (any kind)
- 1 (16 ounce) can Rotel tomatoes & chilies, drained
- 2 Polish sausage
- 1 lb ground beef or 1 lb chuck
- salt and pepper, to taste
- 1 (16 ounce) package spaghetti noodles
- 4 tablespoons olive oil or 4 tablespoons vegetable oil
- 12 ounces water
directions
-
Spaghetti Sauce:
- Season chicken. Fry chicken in olive oil in a small pan (do not flour). Allow chicken to cool and chop into medium sized chunks.
- Dice and saute Polish sausages.
- Ground and drain ground beef.
- Combine all cooked items with the RoTel peppers, tomato paste, and spaghetti sauce in a large saucepan. Season sauce with salt and pepper.
- Allow sauce to simmer for fifteen minutes.
-
Spaghetti:
- Boil water. Add a capful of vegetable oil before adding noodles.
- Add spaghetti and follow cooking times on the package (4-6 minutes to make the noodle al dente).
- Combine the sauce and noodles in a large pot. Stir and serve immediately.
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RECIPE SUBMITTED BY
Honey Molasses
Memphis, 82
Hello! I am a 19-year-old military wife and mother of two small children. I love to cook, especially baking desserts. I'm an at-home mother at this time, but in the fall, I'm heading back to my hometown, Memphis, TN, to attend school for my Associate Degree in Hospitality Management-Culinary Arts. I am passionate about about three main things: my marriage, my children, and my cooking. My favorite cookbook is Brown Sugar (it's a cookbook full of desserts). I am a member of the American Culinary Federation-Greater Memphis Branch and the Hospitality Management Society at Southwest Tennessee Community College.