Dave's Recipes

Camp David Spaghetti with Italian Sausage (x4 scale)

Recipe by user david

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

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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.

  • 4 lbs (1.814 kg) spaghetti
  • 4 lbs (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.

Sources:

Category:

Pasta

Notes

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

Nutrition Information

Nutrient Total
Calories 4496
Protein 318.1g
Fat 352.7g
Saturated Fat 124.2g
Carbohydrates 0.0g
Fiber 0.0g
Sugar 0.0g
Sodium 997mg
Cholesterol 1229mg

Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.

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