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

By Matty Matheson

Ingredients

Instructions

1. Cook the spaghetti in boiling salted water per package directions, drain and set aside.
2. Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef, break it into small pieces and cook 6-8 minutes, until golden brown.
3. Add the onion and cook 4-5 minutes, until lightly golden at the edges. Stir in the tomato paste and cook 2-3 minutes, until darkened.
4. Add the crushed tomatoes, oregano, garlic powder, salt and sugar if needed. Simmer 20-30 minutes, until slightly reduced.
5. Set aside 1 cup of the sauce in a separate container. Add the pasta to the remaining sauce, cook 1-2 minutes, then remove from heat.
6. Let cool, then pack into a resealable container that just fits the pasta and sauce so it compresses overnight. Refrigerate.
7. Preheat the oven to 350°F. Mix the butter, garlic and parsley in a small bowl and spread on one side of each Texas toast slice. Set on a rack over a sheet tray and bake until the butter melts and the bread is lightly toasted. Set aside.
8. In a large deep skillet over medium heat, add 2 inches of oil. Mix the breadcrumbs and parmesan in a wide shallow bowl.
9. Cut the chilled spaghetti into blocks, press them into the breadcrumb mixture until coated on all sides.
10. Fry in the oil until crispy and golden on all sides, then place on the toasted bread.

Summarized from Matty Matheson's video. Watch it for the details.

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GarlicOnionEggCheeseTomatoParmesan cheeseMozzarella cheeseTomato paste