Page’s Spaghetti

Name: Page’s Spaghetti
Yield: 2 servings
Cuisine: American
Ingredients: 1 tsp Oregano; as needed Parmesan cheese; as needed Spaghetti; 1 splash (optional) Red wine; 1 can (use empty tomato paste can) + 1 can (use empty crushed tomatoes can) Water; 1/4 tsp Ground cloves; 2 tsp Sugar; 2 tsp Italian seasoning; 1 tsp Parsley; 1 can (28 oz) Crushed tomatoes; 1 tsp Basil; 1 package Italian sausage (mild); as needed Olive oil; 2 cloves Garlic, minced; 1 Onion, diced; 1 lb Ground chuck, browned & drained; 1 can (6 oz) Tomato paste

Kendall Sampson @kendallsampson

⭐️

Kendall Sampson @kendallsampson

⭐️

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Ingredients

2 servings

1 tspOregano
as neededParmesan cheese
as neededSpaghetti
1 splash(optional) Red wine
1 can(use empty tomato paste can) + 1 can (use empty crushed tomatoes can) Water
1/4 tspGround cloves
2 tspSugar
2 tspItalian seasoning
1 tspParsley
1 can (28 oz)Crushed tomatoes
1 tspBasil
1 packageItalian sausage (mild)
as neededOlive oil
2 clovesGarlic, minced
1Onion, diced
1 lbGround chuck, browned & drained
1 can (6 oz)Tomato paste

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Steps

1

Brown and drain the ground chuck.
2

Brown sausage links in 1 cup water, poke holes with a fork to release fat, cook 5-10 min.
3

Sauté onion and garlic in olive oil until soft, about 5 min.
4

Add crushed tomatoes, tomato paste, and fill each empty can (paste and tomatoes) with water, adding both to the pot.
5

Add beef, all seasonings, and a splash of red wine.
6

Add sausage. Bring to a boil, then simmer on low for about 2 hours.
7

Cook spaghetti according to package instructions.
8

Serve sauce over spaghetti and top with Parmesan cheese.