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Makes 12 to 15 servings
Preparation and cooking time: 30 minutes


1 pack San Remo Spaghetti Pasta (500 g)
2 tablespoons La Espanola 100% Pure Olive Oil
1 piece onion, finely chopped
2 cloves garlic, chopped
1/2 cup button mushrooms, sliced
400 grams lean beef, minced
200 grams Italian sausage, diced
1 pack Clara Ole Chunky Tomato w/ Basil Pasta Sauce (1 Kg)
4 tablespoons Tabasco Garlic Pepper Sauce
4 tablespoons butter
1 bunch fresh basil
4 tablespoons grated parmesan cheese


  1. Cook San Remo Spaghetti Pasta according to package directions. Set aside.
  2. Sauté onions, garlic and mushrooms in pre-heated La Espanola 100% Pure Olive Oil for about 5 minutes or until onion is tender. Add the minced beef and sausages and cook over medium high heat for 5 minutes, breaking up the meat with a spoon until it is browned well.
  3. Add the Clara Ole Chunky Tomato w/ Basil Pasta Sauce and Tabasco Garlic Pepper Sauce and mix well. Bring to a boil.
  4. Reduce heat and simmer uncovered for 10 minutes or until it thickens.
  5. Mix in the butter. Roughly chop the fresh basil and add to the mix.
  6. Serve in large bowls. Top the pasta with the sauce and garnish with fresh basil and grated parmesan cheese.

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