Camp David Spaghetti with Italian Sausage Recipe -
Camp David Spaghetti with Italian Sausage Recipe
  • READY IN ABOUT 2 hrs

Camp David Spaghetti with Italian Sausage

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 40 mins

    1 hr 55 mins


  1. Slice the sausages lengthwise, leaving them attached along one side. Spread them out flat in a large skillet. Cook over medium heat for 15 minutes, turning once, until the sausages are browned and cooked through. Remove from skillet and set aside.
  2. Place the ground beef, olive oil, onion, and garlic in the skillet, and cook and stir over medium heat for about 10 minutes, until the onion is translucent and the beef is browned and crumbly. Drain all but 2 tablespoons of fat. Stir in the tomatoes, tomato sauce, salt, pepper, basil, oregano, and bay leaf. Simmer uncovered over low heat for 1 hour, stirring occasionally, until the flavors have blended. Remove the bay leaf.
  3. Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, drop in the pasta, and cook for 8 to 10 minutes, stirring occasionally, until tender. Drain the pasta, and mix it into the sauce.
  4. Place servings of hot pasta with sauce on oven-safe plates, place a cooked, opened sausage over each serving, and sprinkle with Parmesan cheese. Place plates in the preheated oven for 5 to 10 minutes, until the cheese has melted and begun to brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

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

Most Helpful Critical Review
Jan 05, 2011

tasty but not extravagantly so.

Mar 26, 2009

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.

May 27, 2009

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!

Mar 05, 2009

absolutely delicious, i made this for a family get together and everyone was impressed, should`ve doubled the recipe :)

May 20, 2010

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.

Oct 20, 2009

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!!

Sep 28, 2009

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.


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  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 47.5 g
  • 15%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 985 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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