Church Supper Spaghetti
Savor the heartwarming flavors of Church Supper Spaghetti, a crowd-pleasing recipe that's perfect for feeding a hungry group. This comforting dish combines tender al dente spaghetti with a rich, slow-simmered meat sauce made from ground beef, Italian sausage, and a trio of tomatoes—crushed, paste, and sauce—for a deeply flavorful base. Aromatic garlic, onion, and a fragrant blend of basil and oregano bring a classic Italian touch, while a hint of red pepper flakes adds optional heat. Finished with a sprinkle of fresh parsley and a generous dusting of Parmesan cheese, this hearty spaghetti evokes the tradition of Sunday potlucks and communal dining. Quick to prepare and designed to serve eight, it’s the ultimate family-style meal for any occasion.
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Recipe Information
Ingredients
- 16 ounces spaghetti
- 1 pound ground beef
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 15 ounces canned tomato sauce
- 1 cup water
- 1 tablespoon granulated sugar
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
- 0.5 cup Parmesan cheese, grated (for serving)
Instructions
Cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a wooden spoon, until thoroughly browned and no pink remains. Drain excess fat if needed.
Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Mix well to combine and bring the mixture to a simmer.
Add the sugar, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well to incorporate the seasonings.
Reduce the heat to low, cover the skillet, and let the sauce simmer for 30-40 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning if needed. Stir in the fresh parsley just before serving.
To serve, divide the cooked spaghetti among plates or a large serving dish. Top generously with the meat sauce and garnish with additional chopped parsley and grated Parmesan cheese.
Nutrition Facts
Calories |
4509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.5 g | 344% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 10315 mg | 448% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 99.2 g | ||
| Protein | 253.7 g | 507% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 1896 mg | 146% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 8818 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
