Annie did a great job helping in the kitchen. She is learning how to make Dad’s favorite spaghetti. We call it “Monster Spaghetti” because this recipe makes a lot. It freezes well and is also part of our favorite Lasagna. Serves 18-20.
- 2 TB Olive Oil
- 2 Pounds Lean Hamburger
- 1 Pounds Italian Sausage
- 1 Medium Onion Diced
- 1-2 Cloves Garlic Minced
- 1/2 Pound Mushrooms (Optional)
- 1-1/2 Cups Cold Water
- McCormick Thick and Zesty Spaghetti Sauce Mix
- McCormick Italian Mushroom Spaghetti Sauce Mix
- Salt and Pepper
- 1/4 Cup Parmesan Cheese
- 2 6 oz Cans Tomato Paste
- 2 29 oz Cans Tomato Sauce
- 2 29 oz Cans Diced Tomatoes
- I 6 oz Can Ripe Olives Sliced
- 2 Pounds Spaghetti Noodles prepared as directed on package.
In large sauce pan combine tomato sauce, diced tomatoes, tomato sauce, sliced olives (including juice) and set on medium heat.
In large frying pan add olive oil, hamburger and sausage. The meat should be well browned before adding the onions, mushrooms and garlic.
Add onions, mushrooms and garlic and cook for additional 3-5 minutes. Salt and pepper to taste. Add the Thick and Zesty Spaghetti Sauce Mix and the Italian Mushroom Spaghetti Sauce mix and allow the meat to darken for another 2-3 minutes. Stir in 1-1/2 cups cold water. This will de-glaze the pan loosen all the flavors “stuck” to the pan. After the mixture becomes thick and fragrant, add it to the sauce pot. Stir in Parmesan Cheese and continue to cook over medium-low heat stirring occasionally to prevent sticking. Simmer for 20 minutes. The sauce is ready to serve, or it can be kept on low heat to be served later. You may need to add a little more water if the sauce cooks down too much.
Serve with green salad and garlic bread.
Tips to add flavor.
Brown the meat until it just starts to blacken in some areas.
Add the spices to the meat mixture, brown more then de-glaze the pan to get all the flavors “stuck” to the pan.
Adding the olive juice adds more flavor.
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