I have been making this spaghetti for years now and it’s always delicious. It’s inspired by my mom and her yummy spaghetti. This was the first time that I’ve made this HUGE of a batch, but I was cooking for a friend who just had a baby and I wanted to make sure that I had a lot to give her, and I wanted a bunch extra for us to eat and freeze. My mom and I don’t usually measure when we make this, so it’s a little different every time. But because I wanted to blog about it, I tried to pay careful attention to how much of everything I was adding while I was making it. So this recipe is really for a BIG BATCH. The next time I make it, I’ll try to write a recipe for a smaller one, but you really can’t go wrong with a huge pot of spaghetti.
Serves: 20 to 30 Time: 50 minutes, plus 4 to 6 hours to simmer
- 1 Tablespoon extra-virgin olive oil
- 4 onions, diced
- 16 cloves garlic, minced
- 4 1/2 pounds ground beef
- 1 pound Italian sausage
- 1 (102ounce) can diced tomatoes
- 1 (105 ounce) can crushed tomatoes
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 cup water
- 1/2 cup Kraft Parmesan cheese
- Salt and pepper (generous amount)
- 1/8 teaspoon crushed red pepper flakes
- 3 bay leaves
- 1/4 teaspoon dried parsley
- 2 teaspoons dried oregano
- 4 teaspoons dried basil
- 1 teaspoon sugar
- In very large stock pot, heat oil until shimmering, then add onions and stir. Cook until tender, about 8 minutes. Add garlic and stir for about 30 seconds. Add meats and cook until browned and not raw, breaking up with wooden spoon. Then add tomatoes and their juices, tomato paste, water, cheese, salt and pepper, crushed red pepper, bay leaves, parsley, oregano, basil, and sugar, and stir until well mixed.
- Bring to a low boil, and then reduce to a simmer. Cook, simmering, for about 4 to 6 hours. Stir occasionally, and skim off extra fat as needed. Season with salt and pepper to taste. Serve with angel hair pasta, and a few shakes of Parmesan cheese on top.