Directions
- 1Grab a large heavy bottom pot and place it on the stove over medium-high heat. Once hot, add a little olive oil, then add 1lb/450g of 80/20 ground chuck and 8oz/225g of hot Italian pork sausage.
- 2Crumble the meat using a meat smusher.
- 3Add 200g of medium chopped onions, 20g of garlic, and a pinch of salt. Stir to combine.
- 4Cover and cook for 5-10 minutes until the meat is browned.
- 5Add 1g of dried oregano, 1g of chili flake, and 75g of tomato paste. Stir until the tomato paste has sizzled.
- 6Add 15g of Better than Bouillon beef base, 28oz/800g of crushed tomatoes, and 28oz/800g of water (fill the empty can with water). Add 7-8g of sugar and stir.
- 7Bring the mixture to a medium simmer.
- 8Add 10g of chopped fresh basil.
- 9Add 12oz/340g of dried spaghetti (broken in half) to the simmering sauce. Do not stir fully to avoid breaking the noodles.
- 10Simmer for about 60 seconds until the noodles are softened.
- 11Transfer the pot to the oven and bake for 16-18 minutes.
- 12After 16-18 minutes, remove the pot from the oven and give everything a good stir.
- 13Add 50g of grated parmesan cheese and stir to combine.
Ingredients
- 450 g ground chuck
- 225 g hot italian pork sausage
- 200 g onion, medium diced
- 20 g garlic, minced
- 1 pinch coarse salt
- 1 g dried oregano
- 1 g red chili flake
- 75 g tomato paste
- 15 g beef better than bouillon
- 800 g can crushed tomatoes
- 800 g water
- 8 g granulated sugar
- 10 g fresh basil, chopped
- 340 g dried spaghetti, broken in half
- 50 g grated parmesan
Equipment
large heavy bottom potwooden spoonmeat smusheroven
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