Steve's Awesome Spagehetti......

 Like I mentioned in an earlier post we were cooking spaghetti here... and I was able to finally get the okay from my father in law to get the recipe.... it only took 8 years!  So I am gonna share it with you.  We made this with fresh garlic cheese french bread and it was oh so yummy!  The recipe is as follows:



Ingredients:

1/2 pound of ground beef
3 spicy italian sausage links
1 can tomato paste
4- 15 ounce cans of tomato sauce
1 -15 ounce can stewed tomatoes
1 can of sliced mushrooms
2 cloves of garlic minced
1/2 a chopped onion
1/2 a 15 ounce can of sliced black olives
fresh parsley
fresh rosemary
2 bay leaves
 basil
thyme
garlic salt
salt
pepper
extra virgin olive oil
1 teaspoon of sugar
red pepper flakes
1 cup of Vodka
dried pasta
fresh grated Parmesan cheese

Directions


In large pot on med/low heat cook tomato sauce, tomato paste, stewed tomatoes and sugar.  Slowly add in 1/2 tsp. of basil, thyme and red pepper.  Add two bay leaves, 1/2 a cup of vodka, mushrooms and olives.  Let cook for 20 min. 


Meanwhile in skillet over med/low heat cook italian links in 1 tablespoon of extra virgin olive oil turning every 5 minutes until sausage is cooked through and starts to brown on each side.  Remove sausage from skillet and set aside.  Add ground beef to skillet and cook over med. heat in sausage drippings.  Season ground beef while browning with garlic salt, and pepper and Italian seasoning to your liking.  Add garlic and onion to ground beef mixture and continue cooking until ground beef is browned and onion is soft.


To sauce add fresh rosemary and chopped parsley and ground beef mixture (do not drain) and cover.  Let sauce cook on med/low heat and simmer for 1 to 2 hours stirring occasionally.

 For pasta boil water with a little salt and a tablespoon of extra virgin olive oil.  Once boiling add pasta and cook until al dente.  Plate pasta and pour sauce on top.  For those who like their spaghetti with a kick.... slice cooked sausage and add to the sauce of those who desire it.  Garnish with freshly grated Parmesan cheese and parsley serve.