Faster, Better Spaghetti & Meat Sauce

25 mins
Serves 1
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Directions

  1. 1Grab a large heavy-bottom pot and place it on the stove over medium-high heat.
  2. 2Grab a large heavy-bottom pot and place it on the stove over medium-high heat.
  3. 3Grab a large heavy-bottom pot and place it on the stove over medium-high heat.
  4. 4Once hot, add a little olive oil.
  5. 5Once hot, add a little olive oil.
  6. 6Once hot, add a little olive oil.
  7. 7Add 1 lb (450g) of 80/20 ground chuck.
  8. 8Add 1 lb (450g) of 80/20 ground chuck.
  9. 9Add 1 lb (450g) of 80/20 ground chuck.
  10. 10Add 8 oz (two links) of hot Italian pork sausage, removed from casings.
  11. 11Add 8 oz (two links) of hot Italian pork sausage, removed from casings.
  12. 12Add 8 oz (two links) of hot Italian pork sausage, removed from casings.
  13. 13Crumble the meat down into lentil-sized pieces or smaller while browning for 5 to 10 minutes.
  14. 14Crumble the meat down into lentil-sized pieces or smaller while browning for 5 to 10 minutes.
  15. 15Crumble the meat down into lentil-sized pieces or smaller while browning for 5 to 10 minutes.
  16. 16Add 200g of medium-chopped onions, 20g of garlic, and a strong pinch of salt.
  17. 17Add 200g of medium-chopped onions, 20g of garlic, and a strong pinch of salt.
  18. 18Add 200g of medium-chopped onions, 20g of garlic, and a strong pinch of salt.
  19. 19Stir the onions and garlic with the meat, scraping the bottom of the pot to deglaze.
  20. 20Stir the onions and garlic with the meat, scraping the bottom of the pot to deglaze.
  21. 21Stir the onions and garlic with the meat, scraping the bottom of the pot to deglaze.
  22. 22Pop a lid onto the pot to steam the onions and preheat the oven to 425°F (218°C).
  23. 23Pop a lid onto the pot to steam the onions and preheat the oven to 425°F (218°C).
  24. 24Pop a lid onto the pot to steam the onions and preheat the oven to 425°F (218°C).
  25. 25After 5 minutes of lid-on cooking over medium heat, add 1g of dried oregano, 1g of chili flake, and 75g of tomato paste.
  26. 26After 5 minutes of lid-on cooking over medium heat, add 1g of dried oregano, 1g of chili flake, and 75g of tomato paste.
  27. 27After 5 minutes of lid-on cooking over medium heat, add 1g of dried oregano, 1g of chili flake, and 75g of tomato paste.
  28. 28Stir everything until combined and cook until the tomato paste sizzles off and loses its tinny flavor, turning orangey-red.
  29. 29Stir everything until combined and cook until the tomato paste sizzles off and loses its tinny flavor, turning orangey-red.
  30. 30Stir everything until combined and cook until the tomato paste sizzles off and loses its tinny flavor, turning orangey-red.
  31. 31Add 15g of Better Than Bouillon beef base.
  32. 32Add 15g of Better Than Bouillon beef base.
  33. 33Add 15g of Better Than Bouillon beef base.
  34. 34Add one 28 oz can (800g) of crushed tomatoes.
  35. 35Add one 28 oz can (800g) of crushed tomatoes.
  36. 36Add one 28 oz can (800g) of crushed tomatoes.
  37. 37Fill the empty tomato can with water and add it to the pot.
  38. 38Fill the empty tomato can with water and add it to the pot.
  39. 39Fill the empty tomato can with water and add it to the pot.
  40. 40Add 6 to 8 grams of salt and 7 to 8 grams of sugar.
  41. 41Add 6 to 8 grams of salt and 7 to 8 grams of sugar.
  42. 42Add 6 to 8 grams of salt and 7 to 8 grams of sugar.
  43. 43Stir everything and bring it up to a medium simmer.
  44. 44Stir everything and bring it up to a medium simmer.
  45. 45Stir everything and bring it up to a medium simmer.
  46. 46Add 10g of chopped fresh basil.
  47. 47Add 10g of chopped fresh basil.
  48. 48Add 10g of chopped fresh basil.
  49. 49Add 12 oz (340g) of spaghetti broken in half into the simmering sauce.
  50. 50Add 12 oz (340g) of spaghetti broken in half into the simmering sauce.
  51. 51Add 12 oz (340g) of spaghetti broken in half into the simmering sauce.
  52. 52Stir to get the pasta fully submerged in the liquid, being careful not to snap the brittle noodles further.
  53. 53Stir to get the pasta fully submerged in the liquid, being careful not to snap the brittle noodles further.
  54. 54Stir to get the pasta fully submerged in the liquid, being careful not to snap the brittle noodles further.
  55. 55Simmer the noodles for about 60 seconds to soften them.
  56. 56Simmer the noodles for about 60 seconds to soften them.
  57. 57Simmer the noodles for about 60 seconds to soften them.
  58. 58After 60 seconds, stir the noodles carefully into the sauce, pushing from the bottom and smoothing them with the back of a spoon.
  59. 59After 60 seconds, stir the noodles carefully into the sauce, pushing from the bottom and smoothing them with the back of a spoon.
  60. 60After 60 seconds, stir the noodles carefully into the sauce, pushing from the bottom and smoothing them with the back of a spoon.
  61. 61Kill the heat and move the pot to the preheated oven to finish cooking for 16 to 18 minutes.
  62. 62Kill the heat and move the pot to the preheated oven to finish cooking for 16 to 18 minutes.
  63. 63Kill the heat and move the pot to the preheated oven to finish cooking for 16 to 18 minutes.
  64. 64After 5 minutes of bake time, carefully slide the pot out and stir everything up, redistributing the moisture.
  65. 65After 5 minutes of bake time, carefully slide the pot out and stir everything up, redistributing the moisture.
  66. 66After 5 minutes of bake time, carefully slide the pot out and stir everything up, redistributing the moisture.
  67. 67Ensure noodles are submerged and load the pot back into the oven, checking in 5 more minutes.
  68. 68Ensure noodles are submerged and load the pot back into the oven, checking in 5 more minutes.
  69. 69Ensure noodles are submerged and load the pot back into the oven, checking in 5 more minutes.
  70. 70At the 10-minute mark, repeat the stirring process, ensuring noodles are below the sauce line.
  71. 71At the 10-minute mark, repeat the stirring process, ensuring noodles are below the sauce line.
  72. 72At the 10-minute mark, repeat the stirring process, ensuring noodles are below the sauce line.
  73. 73Load the pot back in and continue cooking for another 6 to 8 minutes.
  74. 74Load the pot back in and continue cooking for another 6 to 8 minutes.
  75. 75Load the pot back in and continue cooking for another 6 to 8 minutes.
  76. 76After a total of 16 to 18 minutes of bake time, pull the pot out of the oven.
  77. 77After a total of 16 to 18 minutes of bake time, pull the pot out of the oven.
  78. 78After a total of 16 to 18 minutes of bake time, pull the pot out of the oven.
  79. 79Determine pasta doneness by biting a couple of noodles.
  80. 80Determine pasta doneness by biting a couple of noodles.
  81. 81Determine pasta doneness by biting a couple of noodles.
  82. 82Add 50g of grated Parmesan cheese and stir it into the sauce.
  83. 83Add 50g of grated Parmesan cheese and stir it into the sauce.
  84. 84Add 50g of grated Parmesan cheese and stir it into the sauce.

Ingredients

  • 1 lb 80/20 ground chuck
  • 1 lb 80/20 ground chuck
  • 1 lb 80/20 ground chuck
  • 8 oz hot Italian pork sausage
  • 8 oz hot Italian pork sausage
  • 8 oz hot Italian pork sausage
  • 200 g medium diced onion
  • 200 g medium diced onion
  • 200 g medium diced onion
  • 20 g minced/pressed garlic
  • 20 g minced/pressed garlic
  • 20 g minced/pressed garlic
  • coarse salt
  • coarse salt
  • coarse salt
  • 1 g dried oregano
  • 1 g dried oregano
  • 1 g dried oregano
  • 1 g red chili flake
  • 1 g red chili flake
  • 1 g red chili flake
  • 75 g tomato paste
  • 75 g tomato paste
  • 75 g tomato paste
  • 15 g beef better than bouillon
  • 15 g beef better than bouillon
  • 15 g beef better than bouillon
  • 28 oz can crushed tomatoes
  • 28 oz can crushed tomatoes
  • 28 oz can crushed tomatoes
  • 28 oz water
  • 28 oz water
  • 28 oz water
  • 7 g granulated sugar
  • 7 g granulated sugar
  • 7 g granulated sugar
  • 10 g chopped fresh basil
  • 10 g chopped fresh basil
  • 10 g chopped fresh basil
  • 12 oz dried spaghetti (broken in half)
  • 12 oz dried spaghetti (broken in half)
  • 12 oz dried spaghetti (broken in half)
  • 50 g grated parmesan
  • 50 g grated parmesan
  • 50 g grated parmesan

Equipment

large heavy bottom potmeat smoosherwooden spoon

Tips

  • Physically break down the ground meat into small pieces while browning for a short cook time.
  • Use the 'weeknight dice' method for chopping onions quickly.
  • The moisture from onions helps deglaze the pot, adding flavor to the sauce.
  • Tomato paste is a great shortcut for deep tomato flavor in less time.
  • Beef bouillon mimics the depth of a slower-cooked meat sauce.
  • Breaking spaghetti noodles in half helps them submerge and cook evenly in the sauce.
  • Stir the pasta during baking to redistribute moisture and ensure even cooking.
  • Adding grated Parmesan cheese directly into the meat sauce makes it rounder, more umami, and softens acidity.