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The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!)

This easy one-pot 25 minute spaghetti and meat sauce recipe is BETTER than the long version. Go to http://seed.com/brian and use my code BRIAN for 30% off your first month’s supply of Seed’s DS-01® Daily Synbiotic from 4/14-4/25/23 (after that, it’s 15%)

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— RECIPE —
▪1lb/450g 80/20 ground chuck
▪8oz/225g hot italian pork sausage (O 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 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

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 meat begins to brown and is well broken down, stir in 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.

Preheat your oven to 425F/220C.

To the pot, 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 parm.

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CHAPTERS:
0:00 Intro & starting the sauce
4:17 Seed (ad)
5:26 Baking and finishing the dish
8:03 Let’s eat this thing

#spaghetti #onepotmeals #quickdinners

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19 Replies to “The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!)”

  1. As an Italian American, I endorse those wholeheartedly. Italian cooking is all about adaptation, yes we love the 3 day nona gravy, but living now as a young guy in college, I've had to really adapt to keep the soul of Italian good, the love.

    You've kept that here in my humble opinion. Good on ya.

  4. Perfect shout out to Aunt Karen while using the Le Creuset birthday gift she got you.

  7. I wondered if I can do this with pasta – I do it regularly but with rice. Mainly my "45 min chicken curry" which I eat with lots of rice anyway so, good to know!

  11. Here is the perfect recipe & technique for a new cook to try. Anyone who eats it, will be impressed.

  13. My family has been calling this "Nudeleintopf" for 40 the last 40 years. We cook it on the stove not in the oven.

  14. 3:46 every single noodle represents an Italian heart of those witnessing this….
    5:56 dunno, ever since I was a kid we used to use raw noodles for oven dishes. Never pre-cooked or fresh dough. Interesting to hear that you discovered something "new" recently…

  16. Somewhere there is a 4th generation Italian-American who has never been to Italy falling to his knees in a Walmart somewhere. This looks bomb af and will be perfectly seasoned with the tears of the Italian Food subreddit.

  17. EVERYONE will be trying this. The downside for you is you'll never be welcome in Italy after this.

  18. I have been cooking my spaghetti pasta in my sauce for over a decade. I will not eat it any other way!! Soooooo much better and flavorful! I don’t do it in the oven though. Just fully on the stove.

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