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Spaghetti & Meat Sauce

Spaghetti & Meat Sauce

Brian Lagerstrom Watch it .gravy
entree italian pasta
olive oil
450 g ground chuck
225 g hot italian pork sausage
200 g onion
20 g garlic
8 g coarse salt
1 g dried oregano
1 g red chili flake
75 g tomato paste
15 g beef better than bouillon
800 g crushed tomatoes
800 g water
8 g granulated sugar
10 g fresh basil
340 g dried spaghetti
50 g grated parmesan
  1. 1. Heat a dutch oven or large heavy bottomed pot over medium high.
  2. 2. Add a bit of olive oil, 450g ground chuck, and 225g hot italian pork sausage, breaking the meat apart into small pieces as it cooks - i use a meat smasher for this.
  3. 3. When the meat begins to brown and is well broken down, stir in 200g onion (medium diced), 20g garlic (minced), and a pinch of coarse salt, making sure to scrape up any meat fond stuck to the bottom of the pot.
  4. 4. Cover and cook for 5 minutes.
  5. 5. Now is a good time to preheat your oven to 425F/220C.
  6. 6. After 5 minutes of cooking, stir in 1g dried oregano, 1g red chili flake, and 75g tomato paste and cook for a minute or so until tomato paste is well incorporated.
  7. 7. Stir in 15g beef better than bouillon and 800g crushed tomatoes, 800g water, 8g coarse salt, 8g granulated sugar.
  8. 8. Bring to a simmer.
  9. 9. Stir in 10g fresh basil (chopped).
  10. 10. Add in 340g dried spaghetti (broken in half) and gently stir and press down to submerge noodles.
  11. 11. Simmer for about 60 seconds.
  12. 12. Carefully stir noodles again to fully submerge noodles.
  13. 13. Transfer the pot to the oven.
  14. 14. Cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
  15. 15. Taste for doneness and seasoning and adjust if necessary.
  16. 16. Stir in 50g grated parmesan.
  17. 17. Garnish with additional parmesan.

Spaghetti & Meat Sauce

by Brian Lagerstrom · video[2]

Ingredients

olive oil
450 g ground chuck
225 g hot italian pork sausage
200 g onion
20 g garlic
8 g coarse salt
1 g dried oregano
1 g red chili flake
75 g tomato paste
15 g beef better than bouillon
800 g crushed tomatoes
800 g water
8 g granulated sugar
10 g fresh basil
340 g dried spaghetti
50 g grated parmesan

References

[1] This recipe · food.bsteph.com
https://food.bsteph.com/recipes/spaghetti--meat-sauce
[2] Video · youtube.com
https://www.youtube.com/watch?v=vrFQkLyGLzc

Directions

  1. 1. Heat a dutch oven or large heavy bottomed pot over medium high.
  2. 2. Add a bit of olive oil, 450g ground chuck, and 225g hot italian pork sausage, breaking the meat apart into small pieces as it cooks - i use a meat smasher for this.
  3. 3. When the meat begins to brown and is well broken down, stir in 200g onion (medium diced), 20g garlic (minced), and a pinch of coarse salt, making sure to scrape up any meat fond stuck to the bottom of the pot.
  4. 4. Cover and cook for 5 minutes.
  5. 5. Now is a good time to preheat your oven to 425F/220C.
  6. 6. After 5 minutes of cooking, stir in 1g dried oregano, 1g red chili flake, and 75g tomato paste and cook for a minute or so until tomato paste is well incorporated.
  7. 7. Stir in 15g beef better than bouillon and 800g crushed tomatoes, 800g water, 8g coarse salt, 8g granulated sugar.
  8. 8. Bring to a simmer.
  9. 9. Stir in 10g fresh basil (chopped).
  10. 10. Add in 340g dried spaghetti (broken in half) and gently stir and press down to submerge noodles.
  11. 11. Simmer for about 60 seconds.
  12. 12. Carefully stir noodles again to fully submerge noodles.
  13. 13. Transfer the pot to the oven.
  14. 14. Cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
  15. 15. Taste for doneness and seasoning and adjust if necessary.
  16. 16. Stir in 50g grated parmesan.
  17. 17. Garnish with additional parmesan.