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sughetti

(1 rating)
AuntSue36 avatar
Recipe by
Susan Sackinger
@AuntSue36
Horseheads, NY

My family loves spaghetti. They're mostly nuts in general but when it comes to the italian pasta, they go beyond nuts. Of course every single one of them has their own best recipe. Well, had. When Sughetti came along they all threw in the towel and named it best of all Spaghettis. ...except my dad who thinks it's too spicy. So hold onto your tongue and get out your wallet. You're gonna love this! PS... Can I take a bow now?

(1 rating)
yield 20 serving(s)
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients For sughetti

  • 1/2 lb
    fresh ground italian sausage
  • 1/2 lb
    ground chuck
  • 1 lg
    sweet onion, diced
  • 1 lg
    green pepper, diced
  • 1/2 c
    black olives, sliced
  • 10 clove
    garlic, pressed
  • 1 c
    fresh mushrooms, sliced
  • 1/3 lb
    mozzarella, shredded
  • 1/3 lb
    medium cheddar, shredded
  • 1/3 lb
    monterey jack, shredded
  • 2 can
    tomato sauce
  • 3 sprig
    fresh basil
  • 1/4 c
    oregano, fresh
  • 1 c
    water
  • pasta, cooked and drained. use a sturdy pasta like spaghetti, rigatoni, or similar. thin pasta like vermicelli or cappellini will break too easily.

How To Make sughetti

  • 1
    Brown the sausage, hamburger, and onions stirring occasionally until onions are not quite transparent and the meat has just begun to brown. Add garlic and mushroom. Continue cooking and stirring until meat is lightly browned.
  • 2
    Drain off the grease and pat the meat with a paper towel to get as much grease out as possible. Transfer to pot.
  • 3
    Add tomato sauce, using the water to swirl out all the residual sauce and pour into pot. Add seasonings. Cook on low for about an hour. Add peppers and olives and cook another 5 minutes.
  • 4
    Call everyone to the table. Once they've sat down, add all three cheeses. Stir briefly. Serve over the pasta. Don't serve the cheeses over the top as the integration into the sauce is key to the taste. It is essential the cheese does not stand in the sauce overnight. Eventually it will break down and lose it's mouth appeal.
  • 5
    This can be refrigerated or frozen for later use as long as you haven't added the cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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