You will need either 1 large or 2 small links of Italian sausage for this recipe. If using hot Italian sausage, use just 1/8 teaspoon of red pepper flakes. Place spaghetti in a gallon sized zip-lock bag and break against edge of counter.
Ingredients:
1 pound lean ground beef
4 ounces Italian sausage, casings removed
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
8 ounces spaghetti, broken into rough 2-inch pieces
2 cups water
1 1/2 teaspoons salt
1/4 cup heavy cream
6 tablespoons chopped fresh basil
1 cup shredded Italian cheese blend
Directions:
1. Adjust oven rack to upper-middle position and heat broiler.
2. Cook beef and sausage in large oven safe nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain. Return meat to skillet.
3. Add garlic, pepper flakes, and oregano and cook until fragrant, about 1 minute. Stir in tomatoes, spaghetti, water, and salt. Cover and cook, stirring often, until spaghetti begins to soften, about 10 minutes. Reduce heat to medium-low and continue to simmer, covered, about 7 minutes.
4. Stir in cream, basil, and 1/3 cup cheese. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Let stand 5 minutes.
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