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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | ounces | extra lean ground beef | 4 | ounces | italian sausage | 4 | cloves | garlic minced | 1/4 | teaspoon | red peppers (hot), crushed | 1/4 | teaspoon | oregano, dried | 28 | ounces | Crushed Tomatoes | 8 | ounces | spaghetti, broken into rough 2-inch pieces | 2 | cups (8 fl oz) | water | 1 1/2 | teaspoons | salt | 1/4 | cup, fluid (yields 2 cups whipped) | heavy cream | 6 | tablespoons | basil, fresh, chopped | 1 | cup, shredded | cheese, Italian blend |
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Steps
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Sequence
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Step
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| | 1 | Adjust oven rack to upper-middle position and heat broiler. Cook beef and sausage in large oven safe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain meat on paper towel-lined plate and pour off fat from skillet Return meat to skillet. Add garlic, pepper flakes, and oregano and cook until fragrant, about 1 minute. | | 2 | Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 7 minutes. Reduce heat to medium-low and continue to simmer, covered, until spaghetti is aldente, about 7 minutes. | | 3 | Stir in cream, basil, and 1/3 cup cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let cool 5 minutes. Serve. |
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