• 8 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.

• 2 lbs (910 g) lean ground beef
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 Tbsp (27 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.

• 30 fl. ozs. (910 g) tomato sauce
• 29 fl. ozs. (870 g) whole peeled tomatoes
• ¹⁄₂ cup fresh oregano, chopped
• 2 tsp (12 g) salt
• 2 tsp (1 g) dried basil
• 2 bay leaves
• ¹⁄₂ 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.

• 2 lbs (910 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 cup (100 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.