Ingredients
- 2 small onions, chopped
- 1 small green bell pepper, chopped
- 2/3 pound sliced button mushrooms
- 2 tablespoons olive oil
- 6 to 8 cloves garlic, chopped or minced
- 3 tablespoons steak sauce
- 2 pounds ground beef
- 3 tablespoons oregano
- Freshly ground black pepper
- 1 teaspoon salt
- 1 (14 ounce) can tomato sauce
- 1 (2 1/2 ounce) can tomato paste
- 2 (14 ounce) cans diced tomatoes (Italian style preferred, not required)
- 2/3 cup Burgundy wine
- 1 pinch sugar
- 1 pound package spaghetti, cooked to al dente
- 1 pound sharp cheddar, sliced thickly
- 1 pound mozzarella, thickly sliced
- 1/2 cup freshly grated Parmesan
- 1 large stick pepperoni, cut into 1/4-inch slices
Directions
Saute onions, bell peppers and mushrooms in olive oil until tender. Add garlic about halfway through saute. Work the steak sauce through the raw ground beef. Remove vegetables from pan and set aside. Add ground beef to the pan and brown beef with 1/2 tablespoon of oregano, black pepper, and 1/2-teaspoon salt. Drain the fat from the pan. Add the vegetables back to the pan with the beef. Add tomato sauce, tomato paste and 1 1/2 cans diced tomatoes. (These may or may not be needed, the recipe is somewhat imprecise).
Gradually add the remaining oregano and the wine, stirring occasionally. Simmer for 25 minutes. Add pinch of sugar. Add cooked spaghetti noodles and mix thoroughly. Pour 1/2 of the spaghetti mixture into a greased baking pan. Top with sliced cheddar cheese. Add remaining spaghetti mixture and top with mozzarella and Parmesan. If the pepperoni is low fat, it can be added on top of the cheese at this time. If not, it should be cooked in the microwave for 2 minutes, on a paper towel, until the grease runs out, then added 5 minutes before the spaghetti is ready to come out of the oven. Bake 20 minutes at 375 degrees F.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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By tedgreely_11720846
Sharon, MA
on February 26, 2011
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I made this a couple of weeks ago with whole wheat pasta and ground turkey ... with turkey pepperoni, with full super-sharp cheddar and delicious. I used pre-cut baby bella mushrooms. Delish, everyone loved it!
By danlpatric
Chicago, IL
on February 19, 2011
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I wasn't expecting this to turn out as good as it did! I, also cut the recipe in half and it was more than enough for 6 people. Or 5 really really hungry people. I can't eat pepperoni so I crumbled Italian sausage over the top and have to agree it was the deal maker! Even my buddy who eats anything I cook had to stop three bites into it and say how much he liked it! I used Angel Hair and had to increase the amount of pasta to balance the sauce. I think next time I make this I will experiment with a different kind of cheese instead of Cheddar. Maybe Asiago or something like that. I found the Cheddar a little to competitive with the other flavors in this. The meat sauce is terrific! Will also use shredded cheese next time too. Definitely worth a try.
By ramona.brunswic...
Phoenix, AZ
on August 09, 2010
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I cut this recipe in half and still had over half left over for another meal after feeding two adults and one teenager. I subbed red bell peppers for green (I loathe green bell peppers! and used linguini since I had half a pound left over in an open container. I also used grated cheese instead of sliced since I thought that would melt better (it did. I don't drink, so I used beef broth instead of wine, but otherwise stayed true to the recipe. The pepperoni on top is the real deal-maker, though! My teenage son especially liked it - he loves anything "pizza" like. I will make this again, but I think next time I'll break up the pasta into short lengths before boiling to make it easier to dish up once it's baked.
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