The 30-Minute Spaghetti I Make for People I Love

This "mom's" spaghetti and meat sauce recipe only takes about 30 minutes to make, but the result is so comforting and nostalgic that no-one will know it didn't simmer all day. Full recipe and instructions on my website at https://brianlagerstrom.com/recipes/moms-spaghetti ▶️WATCH NEXT: 30 Minute Chili (Fastest Chili With All-Day Flavor): https://youtu.be/MxMMpmmuW4M?si=2ItgLypcX0RJgiv8 POT ROAST: https://youtu.be/eVuXwv1yxo0?si=PDYMbmjAkjzXMn2B 🔪MY GEAR: MEAT "MUSHER": https://amzn.to/4lhQmHa WOODEN SPOON: https://amzn.to/4roT5jK SQUEEZE BOTTLE: https://amzn.to/4ud8qq2 FINE MESH STRAINER: https://amzn.to/3NheTzx PORTABLE COOKTOP: https://amzn.to/4ud7ZMq CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 DUTCH OVEN: https://amzn.to/3PtKAGx 8qt SPAGHETTI POT: https://amzn.to/4rtPqB5 AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Ingredients: ▪1 lb (450g) 80/20 ground chuck ▪8 oz (225g) hot Italian pork sausage (approx. 2 links, casings removed) ▪200g (1 med-lrg) onion, medium diced ▪20g (4 cloves) garlic, minced or pressed ▪Coarse salt, to taste ▪1g (1/2 tsp) dried oregano ▪1g (1/2 tsp) red chili flake ▪75g (1/3 cup) tomato paste ▪15g (1 Tbsp) Beef Better Than Bouillon ▪28 oz (800g) can crushed tomatoes ▪600g water (or enough to fill the empty tomato can ¾ of the way) ▪7-8g (2 tsp) granulated sugar ▪10g (3 Tbsp) fresh basil, chopped ▪1 lb Dry Spaghetti ▪Olive oil (for tossing pasta) ▪Parmesan cheese, for garnish 1 Warm a Tbsp oil in a large Dutch oven over medium-high. Brown the ground beef and Italian sausage together, breaking the meat into small, pea-sized pieces. 2 Add onion, garlic, and a pinch of salt to the meat. Cook 3–5 minutes until the onion softens and turns translucent. 3 Add tomato paste and stir constantly for about 2 mins, until it darkens to a deep, rusty red. If the bottom of the pot starts getting too dark, splash in a little water and scrape it up. 4 Add the crushed tomatoes, water, beef bouillon, sugar, oregano, and chile flake. Stir to combine and bring to a simmer. 5 Lower heat to medium-low, partially cover the pot, and let the sauce reduce for about 20 mins, stirring every 5 mins. Don't skip the lid — the sauce will splatter everywhere without it. 6 While the sauce reduces, cook your spaghetti in boiling water 10–12 minutes, or per package directions. 7 The sauce is ready when a spoon dragged through it leaves a slow-closing trail. When in doubt, reduce it a little more. 8 Drain the spaghetti and toss with a small drizzle of olive oil. Let them steam off for 3–4 minutes — this prevents excess water from watering down your sauce (no dreaded orange tomato water!). 9 Off heat, fold fresh chopped basil into sauce and taste for salt. Adjust if needed. 10 Serve spaghetti topped with a generous ladle of meat sauce and plenty of grated Parm. Goes great with garlic cheese bread. 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3