Spaghetti The Works Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti and cook uncovered, stirring occasionally, until al dente (check package for time, typically 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain the spaghetti and drizzle with 1 teaspoon olive oil to prevent sticking. Keep warm.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add the 1/2 cup diced yellow onion and sauté 2–3 minutes until translucent.

Add 2 minced garlic cloves and sauté 30 seconds until fragrant (do not brown).

Add 8 oz ground beef and 4 oz bulk Italian pork sausage to the skillet. Break meat up with a spatula and cook 5–7 minutes until browned and no pink remains. Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking.

Push the meat to one side of the skillet. Add the 1 cup sliced mushrooms and cook 3–4 minutes until they release moisture and begin to brown, stirring occasionally and combining with the meat as they brown.

Add the 2 oz sliced pre-cooked sausage to the pan and cook 1–2 minutes just to warm and brown the edges.

Stir in 1.5 cups prepared marinara sauce and 1 tablespoon tomato paste (optional). Add 1/2 tsp dried oregano, 1/2 tsp dried basil and 1/4 tsp crushed red pepper flakes. Reduce heat to medium-low and simmer gently 5–8 minutes to marry flavors. If sauce becomes too thick, add up to 1/4 cup reserved pasta water to loosen.

Taste and adjust seasoning with additional salt and pepper if needed.

While the sauce simmers, reheat the prepared meatball: in a small skillet over medium heat add 1 teaspoon olive oil. When hot, add the meatball and brown on all sides 3–4 minutes, then reduce heat and warm through another 2–3 minutes until heated to center (or follow package instructions if frozen).

Once warmed, add the meatball to the sauce for the last 1–2 minutes to absorb flavor, spooning sauce over the meatball.

Divide the drained spaghetti among 2 large plates (servings). Spoon the meat-and-mushroom marinara over the pasta, ensuring each plate receives the sliced sausage and mushrooms.

Place one warmed meatball on top of each serving.

Sprinkle each plate with 1 tablespoon chopped fresh parsley and 1 tablespoon grated Parmesan cheese. Serve immediately.