Camp David Spaghetti

I got this recipe from a Navy chef who served it to presidents at Camp David, MD. I have served it to my family many times, and it is certainly fit for a president! It is best with a garden salad and crusty garlic bread.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Gather all ingredients.

Step 2

Slice sausages lengthwise, leaving links attached along one side; lay flat in a large skillet. Cook over medium heat until browned and cooked through, 5 minutes, flipping once. Transfer to a plate; set aside.

Step 3

Add ground beef, onion, garlic, and olive oil to the same skillet over medium heat; cook and stir until onion is translucent and beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons drippings from the skillet.

Step 4

Stir in tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper; simmer, uncovered, over low heat until flavors have blended, about 1 hour, stirring occasionally. Remove and discard bay leaf.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.

Step 6

Stir spaghetti into sauce.

Step 7

Divide spaghetti and sauce among individual oven-safe baking dishes or plates; top each with a cooked half sausage and sprinkle with Parmesan cheese.

Step 8

Bake in the preheated oven until cheese is melted and begins to brown, 5 to 10 minutes.

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