Sunday, June 28, 2009

Spaghetti With Meat Sauce and Italian Sausage

This recipe is basically the same exact thing as the regular spaghetti with meat sauce recipe but it's got a small change that really gives it a little extra oomph! It's delicious and definitely should be put on your weekly menu sometime. I'm going to copy the original recipe and make some changes. It's a nice change from "the ordinary"

Spaghetti With Meat Sauce and Italian Sausage

1 pkg. Italian sausage links
1 lb. ground beef
4 small cans Hunts tomato sauce (2 Roasted Garlic, 2 Basil & Oregano)
2 small cans tomato paste
1 pkg. frozen Seasoning Blend (onions, peppers, celery)
1 tbsp. minced garlic
1 small cans mushroom pieces and stems
1 small jar whole button mushrooms
1 can Rotel original
Seasonings to taste (Salt, Pepper, Tony Chachere’s, garlic powder, onion powder)
2 tablespoons Worcestershire Sauce
1 can/bottle of beer (any kind will do)
1 tbsp McCormick’s Italian Seasonings
1 tsp sugar
1-2 Bay leaves –optional


Bring a large pot coated with cooking spray to medium heat. Coat bottom with olive oil and allow to heat. Add 1/2 pkg. sausage and put the rest in a freezer friendly ziploc bag for next time. Brown the sausage on all sides, then add 1/4 can of beer. Cover and allow to simmer until the sausage is cooked through. You may need to add another 1/4 can of beer if it begins to stick. When it's done, remove to a cutting board and cut into bite sized pieces.

Brown ground beef, seasoning while browning with salt, pepper, Tony’s, etc.). When browned, add sausage pieces, minced garlic and frozen seasoning blend. Cook down until veggies are soft. Add can(s) of mushrooms, including liquid, stir well. Add Rotel and stir well. Add cans of tomato paste and mix evenly. Add the rest of the ingredients (tomato sauce, Worcestershire, beer, Italian seasoning, sugar, and bay leaves) and let cook on medium-low heat 20 minutes. Taste seasonings and adjust as needed. Let simmer about 30 more minutes, though the longer it cooks the better it will be! Stir often to keep from sticking to bottom of pot.

Serve over your favorite kind of pasta (I like linguine).

The Verdict: This is great and very husband-friendly. The addition of the extra meat makes it more "manly" and the pork gives it a great flavor.

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