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
- 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.
- Add onion, garlic, and a pinch of salt. Cook 3-5 minutes until onion is softened and translucent.
- 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.
- Add crushed tomatoes, water, bouillon, sugar, oregano, and chili flake. Stir and bring to a simmer.
- Reduce heat to medium-low, partially cover, and simmer about 20 minutes, stirring occasionally.
- Meanwhile, cook spaghetti in boiling salted water according to package directions.
- Sauce is ready when a spoon dragged through leaves a slow-closing trail.
- Drain spaghetti and toss with a small amount of olive oil. Let rest 3-4 minutes to steam off excess moisture.
- Remove sauce from heat, stir in basil, and adjust salt to taste.
- Serve spaghetti topped with sauce and grated parmesan.
Formatted to Recipe Style Guide on 10:32, 22 March 2026 (PDT) by ChatGPT