Faster, Better, Spaghetti & Meat Sauce
Directions
- 1Heat a dutch oven or large heavy bottomed pot over medium high.
- 2Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks.
- 3When 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.
- 4Cover and cook for 5 minutes.
- 5Preheat your oven to 425F/220C.
- 6After 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.
- 7Stir in bouillon and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 7-8g/2tsp sugar and bring to a simmer.
- 8Stir in basil.
- 9Add in spaghetti and gently stir and press down to submerge noodles.
- 10Simmer for about 60 seconds.
- 11Carefully stir noodles again to fully submerge noodles.
- 12Transfer the pot to the oven to cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
- 13Taste for doneness and seasoning and adjust if necessary.
- 14Stir in grated parm.
- 15Garnish with additional parm.
Ingredients
- 1 lb/450g 80/20 ground chuck
- 8 oz/225g hot italian pork sausage (I use 2 links)
- 200 g medium diced onion
- 20 g minced/pressed garlic cloves
- Coarse salt
- 1 g dried oregano
- 1 g red chili flake
- 75 g tomato paste
- 15 g beef better than bouillon
- 28 oz/800g can crushed tomatoes
- 28 oz/800g water (enough water to fill tomato can)
- 7 g granulated sugar
- 10 g fresh basil, chopped
- 12 oz/340g dried spaghetti (broken in half)
- 50 g grated parmesan
- 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.
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