Camp David Sausage Spaghetti

Cut sausages into long strips while keeping one edge intact; arrange them flat in a large pan. Cook over medium heat until they're nicely browned and cooked through, 5 minutes, flipping them once. Set the cooked sausages aside.

Add ground beef, onion, garlic, and olive oil to the same pan over medium heat; cook and stir until the onion is translucent and the beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons of the fat from the pan. Stir in tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper; let the flavors meld together over low heat, uncovered, about 1 hour, stirring occasionally. Remove and discard the bay leaf.

Heat your oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it's tender yet still slightly firm to the bite, 8 to 10 minutes. Drain the spaghetti. Combine the cooked spaghetti with the sauce.

Serve the spaghetti and sauce in oven-safe plates; top each plate with a cooked, opened sausage and sprinkle with Parmesan cheese. Place the plates in the preheated oven until the cheese is melted and starts to brown, 5 to 10 minutes.