Everyone loves this spaghetti! I don't let them know my secret...Ragu. I have made spaghetti this way for years. My children and husband love it-so why change it? This recipe is so easily adjusted to anyone's taste. I have added onions, half the time I make it with just ground beef only, use what kind of sausage you have or like, add chopped tomatoes, add what you have or want. This is how I normally make it. This time, I didn't have sausage but I had brats and that's what I used. It was amazing! I finally wrote the amounts I used down as I normally just eyeball it, so now I can post it. Enjoy
1Preheat your oven at 350 degrees.
You will need a large, deep pan.
Fry your ground beef until no longer pink. Drain off the fat. ***At the same time I boil my sausages for 10 minutes and then put them in a oven proof pan and bake them at 350 degrees for 15 minutes or until the outside is nice and brown. Turning them half way through. Once cooked, cut them into nice size chunks.
2Add to your ground beef - the Ragu. All the jars. I put a little water in each jar, with the lid on and shake it and pour it into the pan to get all the sauce out. The water will cook out. Add the cut up sausage to the sauce.
3Add to the sauce all of the rest of the ingredients and let simmer, stirring occasionally for at least an hour. I let it simmer for 2 hrs. If it looks too thick for you, add a little water to the sauce. Your house will smell amazing!
4I love to serve this sauce over angel hair pasta and sprinkle shredded parmesan cheese on top plus I always serve garlic bread with it. YUM!!