# Faster, Better, Spaghetti & Meat Sauce

This recipe offers a quicker and improved method for making spaghetti and meat sauce, perfect for a weeknight meal.

- Servings: 4 servings
- Total time: 30 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

1. Heat a dutch oven or large heavy bottomed pot over medium high.
2. Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks.
3. 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.
4. Cover and cook for 5 minutes.
5. Preheat your oven to 425F/220C.
6. 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.
7. Stir in bouillon and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 7-8g/2tsp sugar and bring to a simmer.
8. Stir in basil.
9. Add in spaghetti and gently stir and press down to submerge noodles.
10. Simmer for about 60 seconds.
11. Carefully stir noodles again to fully submerge noodles.
12. Transfer the pot to the oven to cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
13. Taste for doneness and seasoning and adjust if necessary.
14. Stir in grated parm.
15. Garnish with additional parm.

## Equipment

- dutch oven
- large heavy bottomed pot
- meat 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.

## Source

- Original video: https://www.brianlagerstrom.com/recipes/faster-better-spaghetti-amp-meat-sauce
- Recipe page: https://www.cliprecipe.com/recipe/a4b11651-8ffb-4054-b167-9a21a7761c2e
- Extracted: 2026-03-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt