{"id":758,"date":"2025-01-31T09:11:16","date_gmt":"2025-01-31T09:11:16","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=758"},"modified":"2025-05-23T03:17:22","modified_gmt":"2025-05-23T03:17:22","slug":"million-dollar-spaghetti","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/million-dollar-spaghetti\/","title":{"rendered":"Million Dollar Spaghetti"},"content":{"rendered":"\n<p><em>Makes 6 servings<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>spaghetti noodles<br>1 lb mozarella cheese<br>2 &#8211; 4 oz parmesan-regiano<br>1lb medium italian sausage<br>1\/4 cup fresh basil<br>3 tbsp refined olive oil<\/p>\n\n\n\n<p><strong>Belchamel<\/strong><br>1 stick unsalted butter<br>60g all purpose flour<br>4 cups whole milk<br>1\/2 tsp fresh ground nutmeg<\/p>\n\n\n\n<p><strong>Sauce<\/strong><br>1 white onion<br>1 tbsp refined olive oil<br>6 cloves garlic<br>1 4oz can tomato sauce<br>1 28oz cans san marzano tomatoes (can substitute crushed tomatoes)<br>1 tbsp oregano<br>1 tbsp dried thyme<br>1 tsp turmeric<br>1 tsp garlic powder<br>red pepper flakes to taste<br>kosher salt and crushed pepper to taste<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p>Bring a pot of slated water to a boil; add spaghetti once boiling.<\/p>\n\n\n\n<p>Preheat oven to 350F.<\/p>\n\n\n\n<p><strong>Sauce<\/strong><\/p>\n\n\n\n<p>Dice white onion and saute with olive oil until translucent.<\/p>\n\n\n\n<p>Add Italian sausage and garlic; cook on medium until browned.<\/p>\n\n\n\n<p>Add tomato sauce and cook for 3-5 min.<\/p>\n\n\n\n<p>Add san marzano tomatoes and crush to desired consistency. Less crushing = more rustic texture.<\/p>\n\n\n\n<p>Add oregano, thyme, turmeric, garlic powder, salt and pepper. Mix well and simmer on low heat for 15 min.<\/p>\n\n\n\n<p><strong>Belchamel<\/strong><\/p>\n\n\n\n<p>Melt your butter in a saucepan and simmer. <\/p>\n\n\n\n<p>Gradually stir in flour until a nutty roux forms and then gradually and slowly add milk.<\/p>\n\n\n\n<p>Turn down and simmer for a few minutes and allow the sauce to thicken.<\/p>\n\n\n\n<p>Once saucy, add salt, pepper, and nutmeg.<\/p>\n\n\n\n<p>If lumpy, pass through a sieve.<\/p>\n\n\n\n<p>Keep covered and stir frequently until sauce and noodles are done.<\/p>\n\n\n\n<p>In a large cassarole dish, layer in this order: 1\/2 noodles, belchamel, 1\/2 noodles, sauce\/meat, cheese.<\/p>\n\n\n\n<p>Bake for 30 min until cheese is browned\/yellowed on top.<\/p>\n\n\n\n<p>Remove from oven, garnish with basil, and let stand for 5 &#8211; 10 min.<\/p>\n\n\n\n<p>Buon appetito<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20250131_002907350-1024x576.jpg\" alt=\"\" class=\"wp-image-760\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20250131_002907350-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20250131_002907350-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20250131_002907350-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20250131_002907350-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20250131_002907350-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 6 servings Ingredients spaghetti noodles1 lb mozarella cheese2 &#8211; 4 oz parmesan-regiano1lb medium italian sausage1\/4 cup fresh basil3 tbsp refined olive oil Belchamel1 stick unsalted butter60g all purpose flour4 cups whole milk1\/2 tsp fresh ground nutmeg Sauce1 white onion1 tbsp refined olive oil6 cloves garlic1 4oz can tomato sauce1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":760,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[38,37,18,19],"class_list":["post-758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","tag-cheese","tag-noodles","tag-pasta","tag-pork"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=758"}],"version-history":[{"count":2,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/758\/revisions"}],"predecessor-version":[{"id":763,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/758\/revisions\/763"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/760"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}