Saturday, April 12, 2008

Uncle Mike's Gourmet Spaghetti

Uncle Mike is totally gourmet. I love this recipe because it is so chunky... the olives, mushrooms, meatballs (which are DIVINE by themselves). If you can't find Presti's spaghettie seasoning just use the spaghetti packets. I think the actual sauce part maybe could be thickened up a little

1/2 lb. lean hamburger
1/2 lb. hot Italian sausage
1 pkg. Lipton dry onion soup mix
2 T. olive oil
8 cloves garlic, minced, divided
1 white onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 c. Presti's spicy spaghetti seasoning
1 (20 oz.) can whole peeled tomatoes, cut in quarters
2 (2.25 oz.) cans sliced olives
8 fresh white mushrooms, sliced
3 bay leaves
2 to 3 cans Hunt's tomato sauce
2 Schilling Italian spaghetti sauce mix
Homemade (or store bought) pasta

In medium bowl, mix hamburger and Italian sausage by hand, with onion soup mix. hand roll meat mixture into 1 inch balls. heat olive oil in large 10 to 12 inch fry pan. Saute 4 cloves garlic in oil. Add meatballs to hot oil. Cover meatballs with onions, then 1/2 of each of bell peppers. Sprinkle 1/4 c. Presti seasoning over top. Cover and cook over medium heat, stirring occasionally, until done.

In large stock pot, combine remaining garlic, bell peppers, and 1/4 c. Presti's peeled tomatoes, mushrooms, olives, bay leaves, tomato sauce, and schilling packages. Cover and simmer 2 to 3 hours. Add meatball mixture to stock pot. Simmer 2 hours to overnight. Remove bay leaves. Serve over pasta. Optional: add 2 t. crushed red pepper.


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