Spaghetti with Meat Sauce

Source: https://www.youtube.com/watch?v=RPBqiyPbl7E

Ingredients

• 1 lb (450 g) 80/20 ground chuck
• 8 oz (225 g) hot Italian pork sausage, casings removed
• 200 g onion, medium diced
• 20 g garlic, minced or pressed
• coarse salt, to taste
• 1 g (1/2 tsp) dried oregano
• 1 g (1/2 tsp) red chili flake
• 75 g (1/3 cup) tomato paste
• 15 g (1 tbsp) beef better than bouillon
• 28 oz (800 g) crushed tomatoes
• 600 g water
• 7-8 g (2 tsp) granulated sugar
• 10 g (3 tbsp) fresh basil, chopped
• 1 lb dry spaghetti
• olive oil, for tossing pasta
• parmesan cheese, for garnish

Instructions

1. Warm 1 tbsp olive oil in a large dutch oven over medium-high heat. Brown the ground beef and sausage together, breaking into small pieces.
2. Add onion, garlic, and a pinch of salt. Cook 3-5 minutes until onion is softened and translucent.
3. Add tomato paste and cook, stirring constantly, about 2 minutes until it darkens. If the bottom begins to scorch, add a splash of water and scrape.
4. Add crushed tomatoes, water, bouillon, sugar, oregano, and chili flake. Stir and bring to a simmer.
5. Reduce heat to medium-low, partially cover, and simmer about 20 minutes, stirring occasionally.
6. Meanwhile, cook spaghetti in boiling salted water according to package directions.
7. Sauce is ready when a spoon dragged through leaves a slow-closing trail.
8. Drain spaghetti and toss with a small amount of olive oil. Let rest 3-4 minutes to steam off excess moisture.
9. Remove sauce from heat, stir in basil, and adjust salt to taste.
10. Serve spaghetti topped with sauce and grated parmesan.

Formatted to Recipe Style Guide on 10:32, 22 March 2026 (PDT) by ChatGPT