Midwestern Mom Spaghetti with Meat Sauce

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Steps

1. 1
   Put a big pot of water over high heat and let it come to a boil for the pasta later.
2. 2
   Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil, then add the ground beef and Italian sausage. Season with salt.

   ~1 min
3. 3
   Using a meat masher, break the meat down into the smallest pieces possible. This is the most important step — spend 6-7 minutes dedicated to this. Avoid leaving large chunks which become dry and sinew-y.

   Tip: Any ground beef dish where you haven't taken the time to mush the meat down fine will be less good. Fine texture is key.

   ~7 min
4. 4
   Add the chopped onion and minced garlic. Season with another pinch of salt. Stir and sweat for 5-7 minutes until onions are soft and translucent and garlic smells roasty. The salt draws moisture which helps deglaze the fond on the bottom.

   Tip: Salt on the onions draws out moisture to deglaze the fond, and it makes the onions cook faster.

   ~6 min
5. 5
   Add the tomato paste and sizzle it off for about 90 seconds until it takes on a rusty red color. This opens up the tomato flavor and prevents a tinny, canned taste.

   Tip: Cooking tomato paste in dry heat with fat brings a deeper, more robust flavor than adding it raw to the liquid.

   ~2 min
6. 6
   Add a splash of water to deglaze any dark fond on the bottom of the pot. Then add the crushed tomatoes. Fill the can about 3/4 with water (~2.5 cups) and add that too, scraping up any remaining fond.

   Tip: Don't be afraid of water — it prevents burning and won't dilute the final sauce since you'll reduce it.

   ~1 min
7. 7
   Turn heat to medium-low. Add sugar, Better Than Bouillon beef base, chili flakes, and dried oregano. Stir well. Cover with a lid and cook for about 20 minutes, stirring every 5 minutes and scraping the bottom, until reduced by 30-40%.

   Tip: The lid contains the splatter while allowing evaporation. The sauce is done when a spatula leaves a sturdy trail that sticks around.

   ~20 min
8. 8
   While sauce reduces, salt the boiling water heavily. Cook spaghetti per package instructions, slightly past al dente for a nice bounce.

   Tip: Brian prefers just past al dente — with life and elasticity, not mushy.

   ~10 min
9. 9
   Once the sauce has reduced to a thick consistency, kill the heat and stir in the chopped fresh basil. Taste for seasoning and adjust salt.

   Tip: Salt level is critical — you can do everything right but if it's under-seasoned it will taste bland.

   ~1 min
10. 10
    Drain the pasta very thoroughly — shake off excess water. Let it steam and rest for 3 minutes, then toss with a drizzle of olive oil to prevent sticking.

    Tip: Any excessive pasta water ends up in the bowl watering down your sauce. Drain thoroughly.

    ~3 min
11. 11
    Plate by swirling noodles into a pile with tongs. Ladle 3-4 generous scoops of sauce on top. Finish with a generous amount of chunky grated Parmesan and a drizzle of good olive oil.

    Tip: Use real Parmesan with a chunky grate — it stays differentiated instead of melting right in.

Nutrition (per serving)

Brian Lagerstrom

The 30-Minute Spaghetti I Make for People I Love

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