Dave's Recipes

Camp David Spaghetti with Italian Sausage (x4 scale)

A presidential spaghetti dish featuring hearty Italian sausage and a robust tomato sauce.

Prep: 15 min Cook: 1 hr 40 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This recipe, originally from a Navy chef who served presidents at Camp David, offers a special dining experience with each bite. Best paired with a garden salad and crusty garlic bread, this spaghetti dish is rich in flavor and sure to impress. The slow-simmered sauce allows the flavors to blend beautifully, making it a perfect choice for dinner parties or a comforting family meal. Remember to preheat the oven for the final bake, which melds the flavors and melts the cheese, adding a deliciously crispy finish.

Gather all ingredients.

Gather all ingredients.

  • 16 Italian sausages
  • 16 Italian sausages

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.

  • 4 lbs (1.814 kg) lean ground beef
  • 4 yellow onion, chopped
  • 8 (32 g) cloves garlic, chopped
  • 1⁄4 cup olive oil
  • 4 lbs (1.814 kg) lean ground beef
  • 4 yellow onion, chopped
  • 8 (32 g) cloves garlic, chopped
  • 1⁄4 cup olive oil

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.

  • 60 fl. ozs. tomato sauce
  • 58 fl. ozs. whole peeled tomatoes
  • 1 cup fresh oregano, chopped
  • 1 Tbsp, 1 tsp (24 g) salt
  • 1 Tbsp, 1 tsp dried basil
  • 4 bay leaves
  • 1 tsp ground black pepper
  • 60 fl. ozs. tomato sauce
  • 58 fl. ozs. whole peeled tomatoes
  • 1 cup fresh oregano, chopped
  • 1 Tbsp, 1 tsp (24 g) salt
  • 1 Tbsp, 1 tsp dried basil
  • 4 bay leaves
  • 1 tsp ground black pepper

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.

  • 64 oz. (1.814 kg) spaghetti
  • 64 oz. (1.814 kg) spaghetti

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.

Stir spaghetti into sauce.

Stir spaghetti into sauce.

  • 2 cups grated parmesan cheese
  • 2 cups grated parmesan cheese

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

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

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

Category:

Pasta

Notes

It is best served with a garden salad and crusty garlic bread.

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