---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=vrFQkLyGLzc
hero: https://bsteph.imgix.net/spaghetti-meat-sauce.jpg
tags: [entree, italian, pasta]
draft: true
---

# Spaghetti & Meat Sauce

1. Heat a dutch oven or large heavy bottomed pot over medium high.
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. 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. Cover and cook for 5 minutes.
5. Now is a good time to preheat your oven to 425F/220C.
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. Stir in (15g)[beef better than bouillon] and (800g)[crushed tomatoes], (800g)[water], (8g)[coarse salt], (8g)[granulated sugar].
8. Bring to a simmer.
9. Stir in (10g)[fresh basil] (chopped).
10. Add in (340g)[dried spaghetti] (broken in half) and gently stir and press down to submerge noodles.
11. Simmer for about 60 seconds.
12. Carefully stir noodles again to fully submerge noodles.
13. Transfer the pot to the oven.
14. Cook, uncovered for 16-18 min, gently stirring and submerging at 5 and 10 minutes into cooking.
15. Taste for doneness and seasoning and adjust if necessary.
16. Stir in (50g)[grated parmesan].
17. Garnish with additional parmesan.