30 Minute Spaghetti & Meat Sauce

Składniki

▪ 1 lb 80/20 ground chuck

▪ 1 lb hot Italian pork sausage (approx. 2 links, casings removed)

▪ 200g (1 med-lrg) onion, medium diced

▪ 20g garlic, minced or pressed

▪ Coarse salt, to taste

▪ 1g dried oregano

▪ 1g red chili flake

▪ 75g tomato paste

▪ 15g Beef Better Than Bouillon

▪ 28oz (800g) can crushed tomatoes

▪ 600g water

▪ 7-8g granulated sugar

▪ 10g fresh basil, chopped (or 5g dried basil)

▪ 1 lb Dry Spaghetti

▪ Olive oil (for tossing pasta)

▪ Parmesan cheese, for garnish

Wskazówki

1. Heat about a tablespoon of oil in a large Dutch oven over medium-high heat. Add the ground beef and Italian sausage. Cook, crushing constantly with a meat musher or sturdy spatula, until the meat is fully browned and broken down into pea-sized pieces.

2. Add the diced onion, minced garlic, and a pinch of salt to the meat. Sweat for 3-5 minutes until the onions are translucent and soft.

3. Stir in the tomato paste. Cook, stirring frequently, until the tomato paste begins to slightly caramelize and turns a dark, rusty red color. This should take about 2 minutes. Keep an eye on the bottom of the pot, if it starts to get dark, add a small splash of water and scrape up with wooden spoon to prevent burning.

4. Pour in the crushed tomatoes, sugar, Beef Bouillon, Chile flake, oregano and water. Stir until everything is well incorporated and bring the mixture to a simmer.

5. Bring the sauce to a simmer, then drop the heat to medium-low. Partially cover with a lid, leaving a gap for steam to escape, and let it reduce for about 20 minutes until significantly thickened. Stir every 5 minutes to keep the tomatoes from gripping the bottom of the pot and scorching. Definitely don't skip the lid here, or the sauce will aggressively splatter and make a massive mess of your stovetop.

6. While the sauce is simmering, drop your spaghetti into the boiling water and cook for 10-12 minutes (or according to package directions for al dente).

7. When finished the sauce should have thickened significantly, I like to call it done when a spoon or spatula leaves a lazy trail that holds. Reduce more than you think here.

8. Drain the noodles very well, shaking out all excess water, and toss them with a small splash of olive oil to prevent sticking. Let them steam off for 3-4 minutes to prevent excess water from thinning out the spaghetti sauce. We really want to avoid having the noodles swim in the dreaded “orange tomato water”.

9. Stir the fresh chopped basil into the finished sauce off heat and taste for seasoning, adding more salt if needed.

10. To serve, place a portion of noodles in a bowl, top with a generous scoop of the meat sauce, and finish with plenty of grated Parmesan cheese. Serve with garlic cheese bread