Spaghetti
and Sausage
Ingredients:
Standard package of
spaghetti
1 lb ground beef
1 lb Italian pork sausage (hot or medium)
1 onion, diced
1 cup sliced mushrooms
2 jars of Prego Spaghetti sauce
Preparation:
Heat skillet to medium.
Add 1/8" of cooking oil (Italian).
Brown the pork sausage
in a covered fry pan then turn the heat to low and cook for a minimum
of 20 minutes (this is not pre-cooked pork). It helps to add 1/8
cup of water two or three times to produce steam once the sausage
is cooking.
Remove sausage, drain
grease from pan, and reheat to
med/high.
Slice the sausage into
1/8th to 1/4th inch slices.
Brown ground beef, maybe
5 minutes. Halfway through, add the diced onions. You don't need
to cover this time. Also you don't need to drain at the end of this
process.
Add Prego spaghetti
sauce, mushrooms and sliced sausage to the pan and mix.
Simmer for 30 minutes at medium/low heat.
Preheat water for spaghetti
in a pan large enough for the
full length of the spaghetti. Add tbsp. of salt and 2 tbsp.
of olive oil to control boiling. Bring water to a brisk boil.
Quickly add spaghetti.
When water starts to boil, lower temperature, but keep it boiling.
Do not cover during this process! Keep boiling the mix until the
spaghetti is tender and suites your taste. (Personally I do not
like it cooked 'al dente', but suit yourself.. This may take as
much as 25 minutes depending on altitude, etc.
Drain spaghetti in colander
and serve, covered with sauce.
For leftovers, put sauce
and sausage into spaghetti pan and
mix. Store as is or in another container until ready to
reheat. It's probably better the second time around!
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