1.5 lbs Angel hair pasta noodles
3\4 lb Sausage
1-1.5 lbs Ground beef (or ground Venison)
48 oz Tomato Sauce
1.5- 2 lbs shredded mozzarella
Onions (or onion powder)
Minced Garlic to taste
Cook the spaghetti as you normally would (brown meat and drain and boil the noodles). I use a 4 quart pot and make my own spaghetti sauce by adding the Italian seasoning, minced garlic, salt and pepper etc but you can speed up this process by using pre-made sauce.
While the noodles are cooling in the colander, wipe the inside of a large baking pan (3″ deep 11×15″ works best) with bacon grease or cooking oil. Adjust baking time by depth of the baking dish. Pre-heat your oven to 350F
Begin layering the angel hair first into the baking pan to where you can barely se the pan beneath the pasta but not more than 1\2″ or so. Then add a layer of the meat sauce (combined) and finally a thin layer of shredded mozzarella. spread out the cheese evenly just like the pasta but not nearly as thick. Continue this layering process until you have enough sauce to cover the top layer. It is critical to cover the top layer with sauce or your pasta will turn into straw by drying out in the oven.
Sprinkle a thin layer of the last of your shredded cheese on the top. Bake the spaghetti for 45 mins (depending on the size of your baking pan.
Cool on counter for 5- 10 mins then cut portions and serve.
I place fresh basil leaves on top of mine when serving.
This recipe is an adaptation of my Aunt Donna’s. I tweaked it to use venison I harvest annually.