Faster, Better, Spaghetti & Meat Sauce — Brian Lagerstrom

Name: Faster, Better, Spaghetti & Meat Sauce — Brian Lagerstrom
Cuisine: European, Italian, Mediterranean
Ingredients: 1lb 80/20 ground beef; 8oz hot italian pork sausage (I use 2 links); 1 med-lrg onion, medium diced; 4 cloves garlic, minced/pressed; 1/8 tsp salt; 1/2tsp dried oregano; 1/2tsp red chili flake; 1/3c tomato paste; 1Tbsp beef bouillon; 28oz can crushed tomatoes; 28oz water (enough water to fill tomato can); 2tsp granulated sugar; 3Tbsp fresh basil, chopped; 16oz dried spaghetti (broken in half); 1/2c grated parmesan + extra for garnish

10 steps

This one pot spaghetti with meat sauce breaks all the rules of how you “should” do it. But when it comes together in less than 30 minutes AND is just as good if not BETTER than the recipes that take hours? I’m sold.

Updated at: Fri, 24 May 2024 17:40:16 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories677.9 kcal (34%)

Total Fat27.6 g (39%)

Carbs73.9 g (28%)

Sugars12.2 g (14%)

Protein33.7 g (67%)

Sodium656.3 mg (33%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 lbground beef

80/20

8 ozhot italian pork sausage

I use 2 links

1onion

med - lrg, medium diced

4 clovesgarlic

minced/pressed

⅛ tspsalt

½ tspdried oregano

½ tspred chili flake

⅓ ctomato paste

1 Tbspbeef bouillon

28 ozcan crushed tomatoes

28 ozwater

enough water to fill tomato can

2 tspgranulated sugar

3 Tbspfresh basil

chopped

16 ozdried spaghetti

broken in half

½ cparmesan

grated, + extra for garnish

Instructions

Step 1

Heat a dutch oven or large heavy bottomed pot over medium high. Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks - i use a meat smasher for this.

Step 2

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. Cover and cook for 5 minutes.

Step 3

Now is a good time to preheat your oven to 425F/220C.

Step 4

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.

Step 5

Stir in bouillon and can of crushed tomatoes, water, 6-8g/1.5tsp salt, 7-8g/2tsp sugar and bring to a simmer.

Step 6

Stir in basil. Add in spaghetti and gently stir and press down to submerge noodles. Simmer for about 60 seconds.

Step 7

Stirring at 5 minutes

Step 8

Carefully stir noodles again to fully submerge noodles. Transfer the pot to the oven to cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.

Step 9

Taste for doneness and seasoning and adjust if necessary. Stir in grated parm.

Step 10

Garnish with additional parm.