Italian Baked Spaghetti

Italian Baked Spaghetti

  • Prepare: 45M
  • Cook: 3H
  • Total: 3H 45M
Italian Baked Spaghetti

Italian Baked Spaghetti

Ingredients

  • Meat

    • 1 lb Beef stew meat
    • 1/4 lb Salt pork
  • Produce

    • 1 lb Button mushrooms, white
    • 1 cloves Garlic
    • 1 Green bell pepper
    • 3 Onions, large
  • Condiments

    • 1 tbsp Worcestershire sauce
  • Pasta & Grains

    • 2 lbs Spaghetti
  • Baking & Spices

    • 1/2 tsp Red pepper
  • Dairy

    • 1 lb Cheddar cheese, sharp
    • 1 Romano cheese, grated
  • Liquids

    • 2 cups Water
  • Other

    • 2 (28-oz cans And 1 (14-oz can whole tomatoes, preferably san marzano, crushed by hand (~ strange amount, i know. they were drunk, remember?
  • Time
  • Prepare: 45M
  • Cook: 3H
  • Total: 3H 45M

Found on

Description

Granddads Spaghetti ~ my great grandfathers Italian Baked Spaghetti from his favorite restaurant in Chicago

Directions

  • Make the sauce: one day ahead, if possible. Drizzle some olive oil in a large pot and heat over medium. Salt the beef and add to pot along with the chopped salt pork, and brown, about 10 minutes. Add onions, garlic and a generous pinch of salt, continue cooking until onions are softened, about another 10 minutes. Add the crushed tomatoes and juices, chopped green pepper, sliced mushrooms, Worcestershire, crushed red pepper, to taste, and 2 cups water. Stir well and bring to a boil. Reduce heat to low, cover partially, and simmer 2 to 2½ hours or until meat is very tender. Cool and refrigerate overnight.
  • Assemble the spaghetti: Bring sauce to room temp or reheat gently on stove. Cook 2 pounds spaghetti in boiling, salted water until al dente, 8 or 9 minutes. Drain. In a large baking pan, put a little sauce to coat the bottom entirely. Add a layer of pasta, ladle some sauce all over the top, sprinkle on half the shredded cheddar. Repeat with another layer of spaghetti, more sauce, the rest of the cheddar. Cover cheddar with remaining spaghetti. Ladle some more sauce over the top and then sprinkle with grated Romano cheese. So heres what you have, sauce, spaghetti, sauce, cheese, spaghetti, sauce, cheese, spaghetti, sauce, Romano.
  • Cover with foil and bake in 350º oven for 45 minutes. Remove foil and bake another 15 minutes, until heated thoroughly and cheese is melted.
  • Serve, passing more Romano and extra sauce if desired.
  • Serves: 12
  • Prepare: PT45M
  • Cook Time: PT180M
  • TotalTime:
thehungrybluebird.com

thehungrybluebird.com

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Title:

Italian Baked Spaghetti - the hungry bluebird

Descrition:

Italian Baked Spaghetti that's been in my family 100 years. My great grandfather's recipe via his favorite Italian restaurant in Chicago.

Italian Baked Spaghetti

  • Meat

    • 1 lb Beef stew meat
    • 1/4 lb Salt pork
  • Produce

    • 1 lb Button mushrooms, white
    • 1 cloves Garlic
    • 1 Green bell pepper
    • 3 Onions, large
  • Condiments

    • 1 tbsp Worcestershire sauce
  • Pasta & Grains

    • 2 lbs Spaghetti
  • Baking & Spices

    • 1/2 tsp Red pepper
  • Dairy

    • 1 lb Cheddar cheese, sharp
    • 1 Romano cheese, grated
  • Liquids

    • 2 cups Water
  • Other

    • 2 (28-oz cans And 1 (14-oz can whole tomatoes, preferably san marzano, crushed by hand (~ strange amount, i know. they were drunk, remember?

The first person this recipe

thehungrybluebird.com

thehungrybluebird.com

336 0

Found on thehungrybluebird.com

the hungry bluebird

Italian Baked Spaghetti - the hungry bluebird

Italian Baked Spaghetti that's been in my family 100 years. My great grandfather's recipe via his favorite Italian restaurant in Chicago.