24 Hour Deep Fried Spaghetti Sandwiches | Cookin' Somethin' w/ Matty Matheson

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YOU THINK YOU KNOW SPAGHETTI YOU THINK YOU KNOW SANDWICH YOU DONT KNOW NOTHING UNTIL THIS FRIED SPAGHETTI SANDWICH YOUR KIDS WILL THROW THEIR IPADS TO THE GROUND FOR THIS FOLLOW ME FOR MORE PARENTING TIPS

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INGREDIENTS:
For the Meat Sauce and Spaghetti
1 pound spaghetti
1 tablespoon olive oil
1 pound ground beef (80/20)
1 onion, finely chopped
¼ cup tomato paste
2 (28 ounce) cans crushed tomatoes
1 teaspoon dried oregano
1 teaspoon garlic powder
Kosher salt and sugar, to taste

For the Garlic Bread Sandwich
2 slices Texas toast
¼ cup butter, softened
6 garlic cloves, minced
2 tablespoons parsley
½ pound mozzarella
½ cup grated parmesan cheese
½ cup plain breadcrumbs
2 eggs
½ cup flour
Vegetable oil, for frying

COOKING METHOD:
For the Meat Sauce and Spaghetti
1. Bring a large pot of water to a boil and cook spaghetti according to package directions. Drain and set aside.
2. In a large Dutch oven over medium-high heat, add oil. Once shimmering, add ground beef. Using a wooden spoon, break up the meat into small pieces. Cook for 6-8 minutes, or until the beef is golden brown.
3. Add the onion, stir to combine, then cook for 4-5 minutes, or until onion is lightly golden brown around the edges. Add tomato paste and stir to combine. Cook for 2-3 minutes, or until tomato paste has darkened in color.
4. Then add crushed tomatoes, spices, salt and sugar (if needed). Stir to combine and simmer for 20-30 minutes, or until slightly reduced.
5. Reserve 1 cup of the meat sauce in a separate container. Then add the pasta to the meat sauce and stir to combine. Cook the pasta in the sauce for 1-2 minutes, then remove from the heat.
6. Allow to cool, then transfer into a resealable container that just barely fits the pasta and sauce. You’ll want the container to compress the pasta overnight. Transfer to the fridge.

For the Garlic Bread Sandwich
1. Preheat the oven to 350°F.
2. In a small bowl, add butter, garlic, and parsley. Stir to combine, then slather one side of each piece of bread. Place bread on a racked sheet tray and bake in the oven until the butter has melted and the bread is lightly toasted. Remove from the oven and set aside.

For the Spaghetti
1. In a large, deep skillet, over medium heat, add 2 inches of oil. In a wide, shallow bowl mix together breadcrumbs and parmesan.
2. Cut the refrigerated spaghetti into blocks. Add to the bowl and lightly press into the breadcrumb mixture until all sides are coated.
3. Fry in the oil until crispy and golden on all sides. Add to toasted bread.