Spaghetti Pie for a Crowd

Ingredients

SAUCE

• I add more or less as I go by taste of all spices, salt, pepper, etc.
• 1 package mild sausage
• 1 medium onion, chopped (optional)
• 6 garlic cloves, minced
• 2 14 oz cans diced tomatoes
• 4 boxes Pomme tomatoes  (these are at D&W or Meijer)
• 4 cups water (simmer for a long period of time so the flavors will meld. If you don’t want to simmer it as long, add less)
• 6 teaspoons basil
• 4 teaspoons dried oregano flakes
• 3 teaspoons brown sugar
• 2 teaspoon salt
• 3 teaspoons Blueberry Habanero Hot Sauce 
• 1/2 teaspoon fresh coarse ground black pepper
• 1/2 cup red wine (a good cabernet is best)

I added cooked ground turkey and ground sirloin, 2lbs each, for this recipe.

• 2 lb thin spaghetti
• package of cream cheese
• sour cream
• fresh parsley
• parmesan cheese
• mozzarealla

Directions

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato sauce and water.
Add basil, oregano, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for about an hour.
Cook spaghetti according to package directions.
While the pasta is cooing, mix together sour cream, cream cheese, and parsley.

In a large lasagna style pan, put down a layer of cooked spaghetti then spread a layer of the cream cheese blend over the spaghetti; top with sauce, sprinkle with mozzarella and put in an oven at 175 for about half an hour to warm through and melt cheese, keep warm or serve.