Umami
Umami

One Pot Spaghetti

4 portions

servings

12 minutes

active time

30 minutes

total time

Ingredients

1lb/450g 80/20 ground chuck

8oz/225g hot italian pork sausage (I use 2 links)

200g or 1 med-lrg onion, medium diced

20g or 4 cloves garlic, minced/pressed

Coarse salt

1g or 1/2tsp dried oregano

1g or 1/2tsp red chili flake

75g or 1/3c tomato paste

15g or 1Tbsp organic beef better than bouillon

28oz/800g can crushed tomatoes

28oz/800g water (enough water to fill tomato can)

7-8g or 2tsp granulated sugar

10g or 3Tbsp fresh basil, chopped

12oz/340g dried spaghetti (broken in half)

50g or 1/2c grated parmesan + extra for garnish

Directions

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/220C.

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 parmesan.

4 portions

servings

12 minutes

active time

30 minutes

total time
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