Camp David Spaghetti with Italian Sausage

Slice the sausages lengthwise, leaving one side attached. Lay them flat in a large skillet and cook over medium heat for about 5 minutes until they are browned and cooked through, turning them once. Remove from the skillet and set aside.

In the same skillet, add ground beef, onion, garlic, and olive oil. Cook and stir for about 10 minutes until the onion is translucent and the beef is browned and crumbled. Drain most of the fat, leaving just 2 tablespoons. Stir in the tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper. Let it simmer uncovered over low heat for about an hour, stirring occasionally. Discard the bay leaf when done.

Preheat the oven to 350°F (175°C).

Bring a large pot of salted water to a boil. Cook the spaghetti in the boiling water for 8 to 10 minutes, stirring occasionally, until al dente. Drain the pasta and stir it into the sauce.

Divide the spaghetti and sauce among oven-safe plates. Top each with a sausage and sprinkle generously with Parmesan cheese. Place the plates in the oven for 5 to 10 minutes, until the cheese has melted and begun to brown.