Recipe by hungryguy
"I was shown this recipe by a Navy chef who served this to presidents at Camp David, MD. I have served it to my family many times, and it is certainly fit for a president. Best with a garden salad and crusty garlic bread."
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Italian sausage links, casings removed
lean ground beef
yellow onion, chopped
1 (16 ounce) can
whole peeled tomatoes with juice
1 (15 ounce) can
ground black pepper
chopped fresh oregano
1 (16 ounce) package
grated Parmesan cheese
when i looked over this recipe, i couldnt figure out why nobody had reviewed it because it sounded so good. so i decided to give it a try. i made it for my boyfriend and my family for valentines day. my family loves spaghetti and they thought this recipe was fantastic! it is one of the best sauces i have ever tried and made. i highly suggest it!!! i made afew minor changes but mainly stuck to the recipe. it is so flavorful! if you are looking for a good sauce i would try this one. changes i made: cut the sausage into tiny meatballs instead of lenghtwise added all of the juice from the whole tomotoes added extra basil and oragano to taste
tasty but not extravagantly so.
This is the only way I ever make spaghetti. Soooo much better than making your meat sauce with ground beef. To save time, I just remove the casings and break up the sausage with my wooden spoon as it cooks. Try to find a good Italian deli to buy fresh sausage.
Indeed the best spaghetti I've made at home thus far (my husband's favorite spaghetti). Gave it four stars because the amount of salt was a bit too much for us, so I reduced it to less than 1/4 tsp... we could probably do without added salt altogether. We've made it with and without sausage- both good. Also made it with 1 Tbsp. dried oregano vs. fresh... great that way too. Thank you for the recipe!
absolutely delicious, i made this for a family get together and everyone was impressed, should`ve doubled the recipe :)
This recipe got rave reviews from the family. I doubled the recipe and am so glad I did! Like others, I crumbled the sausage (I used lean turkey Italian sausage links) and cooked it with the ground beef mixture. Absolutely wonderful! This will be our permanent spaghetti sauce recipe. Just as an FYI, if you prepare it this way, the sauce is VERY meaty.
Oh yeah! One of the best spaghetti sauces I've found yet. Hearty, flavorful, yet not an overpowering tomato base. Made as written except I did use an additional 3 links of Italian sausage. Like other reviewers, I sliced the sausage into small meatballs and didn't remove the casings. Next time I'll use fresh basil and oregano, but used dried since this is what I had on hand. Five minutes in the oven at 350* to melt the fresh parmesan cheese was perfect. Thanks hungryguy for this amazing recipe!!
This was extremely good. I served it to company with a green salad and some nice white bakery bread. I took the easy way out and added the sausage back into the sauce and just put Parmesan on the table for people to add on their own. As written, the presentation would be much more impressive, but this was simple and just as good.
* Percent Daily Values are based on a 2,000 calorie diet.
Camp David Spaghetti with Italian Sausage
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 149
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