1Heat a dutch oven or large heavy bottomed pot over medium high.
2Heat a dutch oven or large heavy bottomed pot over medium high.
3Heat a dutch oven or large heavy bottomed pot over medium high.
4Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks.
5Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks.
6Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks.
7When 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.
8When 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.
9When 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.
10Cover and cook for 5 minutes.
11Cover and cook for 5 minutes.
12Cover and cook for 5 minutes.
13Preheat your oven to 425F/220C.
14Preheat your oven to 425F/220C.
15Preheat your oven to 425F/220C.
16After 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.
17After 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.
18After 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.
19Stir in bouillon and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 7-8g/2tsp sugar and bring to a simmer.
20Stir in bouillon and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 7-8g/2tsp sugar and bring to a simmer.
21Stir in bouillon and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 7-8g/2tsp sugar and bring to a simmer.
22Stir in basil.
23Stir in basil.
24Stir in basil.
25Add in spaghetti and gently stir and press down to submerge noodles.
26Add in spaghetti and gently stir and press down to submerge noodles.
27Add in spaghetti and gently stir and press down to submerge noodles.
28Simmer for about 60 seconds.
29Simmer for about 60 seconds.
30Simmer for about 60 seconds.
31Carefully stir noodles again to fully submerge noodles.
32Carefully stir noodles again to fully submerge noodles.
33Carefully stir noodles again to fully submerge noodles.
34Transfer the pot to the oven to cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
35Transfer the pot to the oven to cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
36Transfer the pot to the oven to cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
37Taste for doneness and seasoning and adjust if necessary.
38Taste for doneness and seasoning and adjust if necessary.
39Taste for doneness and seasoning and adjust if necessary.
40Stir in grated parm.
41Stir in grated parm.
42Stir in grated parm.
43Garnish with additional parm.
44Garnish with additional parm.
45Garnish with additional parm.
Ingredients
1 lb/450g 80/20 ground chuck
1 lb/450g 80/20 ground chuck
1 lb/450g 80/20 ground chuck
8 oz/225g hot italian pork sausage (I use 2 links)
8 oz/225g hot italian pork sausage (I use 2 links)
8 oz/225g hot italian pork sausage (I use 2 links)
200 g medium diced onion
200 g medium diced onion
200 g medium diced onion
20 g minced/pressed garlic cloves
20 g minced/pressed garlic cloves
20 g minced/pressed garlic cloves
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/800g can crushed tomatoes
28 oz/800g can crushed tomatoes
28 oz/800g can crushed tomatoes
28 oz/800g water (enough water to fill tomato can)
28 oz/800g water (enough water to fill tomato can)
28 oz/800g water (enough water to fill tomato can)
7 g granulated sugar
7 g granulated sugar
7 g granulated sugar
10 g fresh basil, chopped
10 g fresh basil, chopped
10 g fresh basil, chopped
12 oz/340g dried spaghetti (broken in half)
12 oz/340g dried spaghetti (broken in half)
12 oz/340g dried spaghetti (broken in half)
50 g grated parmesan
50 g grated parmesan
50 g grated parmesan
extra parmesan for garnish
extra parmesan for garnish
extra parmesan for garnish
Equipment
dutch ovenlarge heavy bottomed potmeat smasher
Tips
Use a meat smasher to break apart the meat into small pieces as it cooks.
Preheat your oven to 425F/220C while the meat and onions cook.
Gently stir and press down to submerge noodles when adding spaghetti.
Stir and submerge noodles again at 5 and 10 minutes into oven cooking.