• 4 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.

• 1 lb (450 g) lean ground beef
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 Tbsp (13 g) extra-virgin 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.

• 15 fl. ozs. (460 g) tomato sauce
• 14.5 fl. ozs. (435 g) whole peeled tomatoes
• ¹⁄₄ cup fresh oregano, chopped
• 1 tsp (6 g) salt
• 1 tsp (1 g) dried basil
• 1 bay leaf
• ¹⁄₄ tsp (1 g) 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.

• 1 lb (450 g) 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.

• ¹⁄₂ cup (50 g) 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.