My spin on Camp David Spaghetti with Italian Sausage

Corinne Villa

This a delicious and hearty Spaghetti. A crunchy mixed green salad and a crusy loaf of sourdough bread complete the meal. The sauce can be used for Lasagna and other Italian dishes that require a red sauce. It makes an excellent pizza sause, too.

Modified from: Camp David Spaghetti with Italian Sausage

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1 h 55 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Cook the sausages in a large, preheated stock pot just until brown, about 15 minutes. Remove from pot. Allow sausages to rest while you brown the ground beef. Then slice sausages into 1/4 inch thick slices. Place the ground beef, olive oil, onion in the pot and cook and stir over medium heat until the onion is translucent and the beef is well browned and crumbly. Add the sliced sausages. Stir in the garlic and cook 5 minutes longer. Add the wine to deglaze(loosen the delicious brown bits that stick to the bottom of the pot). Stir in the tomatoes, tomato sauce, tomato paste, water, salt, pepper, basil, oregano, bay leaf and parsley. Simmer uncovered over medium low heat for 1 hour, stirring occasionally, until the flavors have married. Remove the bay leaves. Keep spaghetti covered unil served.
  2. Bring a large pot of salted water to a boil, drop in the pasta, stir well and cook for 8 to 10 minutes, stirring occasionally. The pasta should not be over cooked because it continues to cook when added to the sauce.
  3. Reserve about 1/2 cup of the pasta water before draining. Drain the pasta, and gently mix it into the hot sauce. If sauce is too thick for your liking, mix in the reserved pasta water. Serve with grated Parmesan cheese


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