Spaghetti Ragu

• annokset: 4

Ainekset

▪1lb 80/20 ground chuck

▪8oz hot italian pork sausage (I use 2 links)

▪200g onion, medium diced

▪4 cloves garlic, minced/pressed

▪Coarse salt

▪1g dried oregano

▪1g red chili flake

▪75g tomato paste

▪15g beef better than bouillon

▪28oz can crushed tomatoes

▪28oz water (enough water to fill tomato can)

▪8g granulated sugar

▪10g fresh basil, chopped

▪12oz dried spaghetti (broken in half)

▪50g grated parmesan + extra for garnish

Ohjeet

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.

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.

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

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.

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

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

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.

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

Garnish with additional parm.