Spaghetti
One-pot spaghetti recipe cooked directly in the sauce. From Brian Lagerstrom.
Ingredients
- 450 g ground chuck (80/20) (about 1 lb)
- 225 g hot italian pork sausage (about 2 links)
- 200 g onion (medium-large, medium diced)
- 20 g garlic (about 4 cloves, minced/pressed)
- 1 g dried oregano (about 1/2 tsp)
- 1 g red chili flake (about 1/2 tsp)
- 75 g tomato paste (about 1/3 cup)
- 15 g beef better than bouillon (about 1 Tbsp)
- 800 g crushed tomatoes (28oz can)
- 800 g water (enough to fill tomato can)
- 7 g granulated sugar (about 2 tsp)
- 10 g fresh basil (about 3 Tbsp, chopped)
- 340 g dried spaghetti (broken in half)
- 50 g grated parmesan (about 1/2 cup, plus extra for garnish)
Recipe scale:
1x
Notes
- Meant to use dry spaghetti and cook it right in the sauce
Instructions
- Brown up the meat and break it down into small chunks
- Toss in onion, garlic and some salt. Cook it down a bit. Note: he makes a great point about adding salt in multiple stages to make sure all parts of a dish taste seasoned
- Add spices and tomato paste
- Add beef bouillon
- Add crushed tomatoes & extra water (amount depends on whether you’re cooking dry spaghetti)
- Add fresh basil
- If cooking from dry break the pasta up and add it. For fresh noodles just cook the pasta and pour it over them.
- He puts it in the oven to finish, I’ve had great results just finishing on the stove with the dutch oven.