1 (14.4 oz.) can diced tomatoes with basil, garlic, and oregano (ex. Hunt’s)
1 tablespoon tomato paste
1 medium tomato, chopped
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup onion diced
2 teaspoons fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh thyme, chopped
1/4 teaspoon fennel seeds (optional)
1/4 cup House of CeCe’s – Original Hot Pepper Sauce
1/4 teaspoon citrus seasoning
2 tablespoons unsalted butter
1 cup gruyere cheese, grated
1 pound Spaghetti pasta
4 quarts water
In a large pot over medium-high heat, add the beef and cook until no longer red. Drain the meat and set aside onto a paper lined plate. Remove the excess fat from the pot. Do not reserve. Add the sausage to the pot and cook for about 8 to 10 minutes. Return the beef to the pot and mix well. Add the canned tomatoes, diced tomato, tomato sauce, paste, and Italian sauce. Mix well. Add the peppers, onion, garlic, and House of CeCe’s – Original Hot Pepper Sauce and mix well. Season with salt and black pepper to taste. Stir in the basil, oregano, thyme, fennel and citrus seasoning. Let the sauce cook down until desired consistency is reached.
Pasta: Heat the water, butter, and salt in a large stock pot over medium-high heat. Bring the water to a boil and add the pasta. Cook uncovered for approximately 25 to 35 minutes, until tender, stirring occasionally. Avoid overcooking. Remove from the heat and drain well.
Assembly: In a small serving bowl add 1 cup cooked pasta and ladle the sauce over the pasta. Top with 2 tablespoons Gruyere cheese.