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Shopping List:
1 28oz can Tomato Sauce
1 28oz can chopped tomatoes
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1 lb mild italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
italian seasoning
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
basil
Shredded cheddar cheese (enough to top the pasta before it goes into the oven – 1-2 cups)
Cheese Layer:
1 cup shredded parmesan cheese
16 oz Mozzarella cheese (save some for the top)
1/2 cup sour cream
5.2 oz boursin garlic and herb cheese
fresh chopped parsley
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
Directions:
Start by making your pasta sauce. Heat olive oil in a dutch oven or sauce pot and add onion and bell pepper over medium heat. Once the veggies are tender (after about 3-4 minutes) – add in your ground beef and italian sausage. Cook the meat until fully cooked and begin to season with all purpose seasoning (salt, pepper, garlic, onion powder) red pepper flakes, and italian seasoning. Next, add in garlic paste and tomato paste and mix to combine. Cook 1-2 minutes and then deglaze with red wine or chicken stock. Bring to a boil and then add in your tomato sauce and chopped or crushed tomatoes. Allow the sauce to come up to a simmer and cover with a lid (on low heat) and simmer for at least 30-45 minutes and up to 1-2 hours – stirring occasionally. Add fresh Basil leaves for added flavor. Add sugar as needed to balance the acidity (should only need a pinch or two)
In a separate mixing bowl, add your cheese layer ingredients and mix to combine. Season to taste and refrigerate until needed. Boil pasta to package instructions.
In a casserole dish, add a thin layer of meat sauce to the bottom and then add sauce to your spaghetti noodles to coat. Add a layer of sauced spaghetti and then your cheese layer – top with shredded cheese. Add another layer of spaghetti and top with a thin layer of meat sauce and shredded cheese. Bake on 375 for 30 minutes or until browned and bubbling.