One pot spaghetti and meat sauce
Brian Lagerstrom · ♥ 111.1K likes · 4.6M views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- olive oil
- 450 g 80-20 ground chuck
- 8 oz hot Italian pork sausage
Heat a large heavy bottom pot over medium high with a squiggle of olive oil, then add the ground chuck and the sausage meat squeezed out of two links.
Browning and smashing the meat
Smush and crumble the meat while browning it for five to 10 minutes, down to pieces the size of a lentil or smaller.
- 200 g onions
- 20 g garlic
- salt
Add the chopped onions, garlic and a strong pinch of salt; stir and scrape the fond as the onion moisture deglazes the bottom.
Lid on and cook five minutes over medium so the onions steam down and soften; preheat the oven to 425F.
Steaming the onions, frying the tomato paste
- 1 g dried oregano
- 1 g chili flake
- 75 g tomato paste
Add dried oregano, chili flake and tomato paste; cook until the paste sizzles off and looks orangey red.
- 15 g better than bouillon beef base
- 800 g crushed tomatoes
- 1 can water
Stir in the beef base, the can of crushed tomatoes and a canful of water, then the salt and sugar, and bring to a medium simmer.
- 1 g dried basil
- 340 g spaghetti
Add the spaghetti broken in half, snapping 10 to 15 noodles at a time, and push it under the liquid.
Simmer 60 seconds to soften the noodles, then stir them fully into the sauce from the bottom up and smooth them under the surface.
Kill the heat and move the pot to the 425F oven for 16 to 18 minutes.
Stir at five minutes and again at 10 minutes, keeping the noodles below the sauce line, then finish the last six to eight minutes.