Faster, Better, Spaghetti & Meat Sauce
This one pot spaghetti with meat sauce breaks all the rules of how you “should” do it. But when it comes together in less than 30 minutes AND is just as good if not BETTER than the recipes that take hours? I’m sold.
Ingredients
- Makes 4 portions
- 1 lb 80/20 ground chuck, 450g
- 8 oz hot italian pork sausage, 225g, I use 2 links
- 200 g or 1 med-lrg onion, medium diced
- 20 g or 4 cloves garlic, minced/pressed
- Coarse salt
- 1 g or 1/2tsp dried oregano
- 1 g or 1/2tsp red chili flake
- 75 g or 1/3c tomato paste
- 15 g or 1Tbsp beef better than bouillon
- 28 oz/800g can crushed tomatoes
- 28 oz water, 800g, enough water to fill tomato can
- 7-8 g or 2tsp granulated sugar
- 10 g or 3Tbsp fresh basil, chopped
- 12 oz dried spaghetti, 340g, broken in half
- 50 g or 1/2c grated parmesan + extra for garnish
Instructions
- Heat a dutch oven or large heavy bottomed pot over medium high. Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks – i use a meat smasher for this.
- When the meat begins to brown and is well broken down, stir in the onion, garlic, and a pinch of salt, making sure to scrape up any meat fond stuck to the bottom of the pot. Cover and cook for 5 minutes.
- Now is a good time to preheat your oven to 425F/220C.
- After 5 minutes of cooking, stir in oregano, chile flake, and tomato paste and cook for a minute or so until tomato paste is well incorporated.
- Stir in bouillon and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 7-8g/2tsp sugar and bring to a simmer.
- Stir in basil. Add in spaghetti and gently stir and press down to submerge noodles. Simmer for about 60 seconds.
- Carefully stir noodles again to fully submerge noodles. Transfer the pot to the oven to cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking. Taste for doneness and seasoning and adjust if necessary. Stir in grated parm.
- Garnish with additional parm.
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