With the holidays in full swing for the past two months, I have been bringing you all lots and lots of sweets. I mean lots. And as much as I love sweet treats, it’s about time to get back on our normal track. And what better to start with than some good ‘ole comfort food….spaghetti.
Let me tell you, I have never been a big fan of spaghetti. I don’t really know why, it’s just not my thing. Recently I have been on a mission to change that.
After trying a few recipes, I was ready to give up. It doesn’t help that Joel doesn’t really like red sauce either. I decided to give it one more shot and I am so glad I did!
This Sicilian Spaghetti is sweet and spicy and the most delicious sauce I have ever made. I recommend doubling the recipe because it freezes well. It makes for an awesome and easy weeknight meal (just thaw it, heat it and throw it over some hot pasta).
- 1/2 pound mild Italian sausage
- 1/2 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 (8-ounce) cans tomato sauce
- 1 (6-ounce) can Italian-style tomato paste
- 3 cups water
- 1/4 cup sugar
- 1 to 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 to 1/2 teaspoon ground red pepper
- Hot cooked linguine
- Shredded Parmesan cheese
- Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.
- Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese.