9 to 15 servings
YouTube instructional video is at the bottom
What you’ll need
2 pounds ground beef
1-pound Italian sausage
Parmesan and Romano cheese (Shredded)
Mozzarella cheese (2 blocks)
Extra sharp cheddar cheese (1 block)
Cream cheese
Salted butter
3 six-ounce cans Tomato paste (No salt added)
Sugar
Spaghetti
Seasonings
1 yellow onion
1 small green bell pepper
Garlic
Fresh Parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Dried Basil
Dried Oregano
Dried Thyme
Tools you’ll need
10 x 14 or 9 x 13 deep dish glass pan
Cheese shredder
Mesh strainer
Large sturdy spoon
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 1 small green bell pepper, 4 cloves garlic until minced and a small amount of parsley until coarse crumbs. Make sure you rinse bell pepper and parsley before chopping. Remove core from bell pepper and chop stems off parsley.
Cheeses
Step 2- Shred 2 blocks 16 ounces Mozzarella cheese 1 block 8 ounces extra sharp cheddar cheese and chop cream cheese into small bite sized pieces. Place cheeses into separate bowls covered and place into fridge.
Meats
Step 3- Add 2 pounds ground beef and 1-pound of Italian sausage into a medium sized bowl. Make sure you remove the meat from the casings of the sausage. Mix with your hands and cover with lid. Place into fridge.
Tomato sauce
Step 4- Add 18 ounces 2 1/4 cups Tomato paste (No Salt added) and 2 cups water into a medium sized bowl. Stir with whisk until combined. Mixture will be thick.
Cooking the Spaghetti
Preheat fire to medium high heat.
Step 5- Add 3 quarts water and 2 teaspoons salt into a large pot. Stir and let come to a simmer. Add 1 1/2 pounds regular spaghetti and stir. Let simmer for 10 to 12 minutes or until spaghetti is done.
Step 6- Turn fire off, add spaghetti into mesh strainer and let cool for 20 or more minutes.
Sauteing the Ground beef and Italian sausage
Preheat fire to medium high heat.
Step 7- Add ground beef/Italian sausage mixture and 1 teaspoon salt into a large pot. Stir and let saute for 10 minutes, stirring occasionally. Take spatula and break down the pieces of meat every time you stir.
Step 8- Turn fire off and add ground beef and Italian sausage mixture into a mesh strainer with a pan underneath it. Let mixture cool and reserve the pan juices.
Making the meat sauce spaghetti mixture
Preheat fire to medium high heat.
Step 9- Add 3 tablespoons pan juices and 3 tablespoons salted butter into a large pot. Let get hot for 2 minutes. Add 1 1/2 cups chopped yellow onion, 1 cup chopped green bell pepper and 1 tablespoon chopped garlic. Stir and let saute for 10 minutes stirring occasionally.
Step 10- Add ground beef/Italian sausage mixture, Tomato sauce, 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 1/2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 1/2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1 teaspoon dried thyme and 2 tablespoons chopped parsley and 2 tablespoons sugar. Stir all ingredients together and let simmer for 4 minutes stirring occasionally.
Step 11- Turn fire off and add Spaghetti. Stir with sturdy spoon until combined. Let cool for 10 minutes.
Assembling your spaghetti bake
Notes: Use judgement skills to determine how much to add. The objective is too add enough while saving for the other layers. If you add too much of an ingredient, you can run out of that ingredient when you reach the top layers. Watch YouTube instructional video below and use it as a guideline to help you out.
Step 12- Lightly butter and bottom and sides of your baking pan.
Step 13- Add a small to medium sized amount of the spaghetti mixture into your baking pan. Spread around as even as possible. Sprinkle Shredded Parmesan Romano, Extra sharp cheddar and parmesan cheese on top of spaghetti mixture.
Step 14- Add a small to medium sized amount of the spaghetti mixture on top of the cheese. Spread around as even as possible. Sprinkle Shredded Parmesan Romano, Extra sharp cheddar and parmesan cheese on top of spaghetti mixture.
Preheat oven to 375 degrees
Step 15- Add a small to medium sized amount of the spaghetti mixture on top of the cheese. Spread around as even as possible. Add cream cheese pieces on top of spaghetti mixture. Sprinkle Shredded Parmesan Romano, Extra sharp cheddar and parmesan cheese on top of spaghetti mixture. Once done lightly sprinkle chopped parsley on top of cheese.
Step 16- Place into a preheated 375 degree oven for 45 minutes. Remove from oven and let cool for 30 minutes to an hour before serving.
YouTube instructional video
