Name: Midwestern Mom Spaghetti Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 6 servings
Cuisine: Italian American
Ingredients: 2 tablespoons olive oil; 450 g (1 lb) 80/20 ground beef; 225 g (8 oz) hot Italian pork sausage, casings removed; Salt, to taste; 200 g medium-chopped onion; 20 g minced garlic; 75 g tomato paste; 800 g (28 oz) crushed tomatoes; 600 g water, or enough to fill the empty tomato can three-quarters full; 8 g granulated sugar; 15 g beef base, such as Better Than Bouillon; 1 g dried chilli flakes; 1 g dried oregano; 10 g fresh basil, chopped; 450 g (1 lb) dry spaghetti; Olive oil, for tossing the cooked spaghetti; Grated Parmesan, to serve

Method

11 steps

Bring a large pot of water to a boil for the spaghetti.
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and Italian sausage, season lightly with salt and break the meat into very small pieces. Cook for 6 to 7 minutes, then continue browning for about 2 minutes.
Add the onion, garlic and another pinch of salt. Cook for 3 to 5 minutes, until softened and translucent.
Add the tomato paste and stir for about 2 minutes, until it darkens to a deep rusty red. Add a splash of water if the fond begins to catch.
Add the crushed tomatoes, water, beef base, sugar, oregano and chilli flakes. Stir and bring to a simmer.
Partially cover and simmer over medium-low heat for about 20 minutes, stirring every 5 minutes, until reduced and thickened.
Meanwhile, cook the spaghetti for 10 to 12 minutes or according to the packet instructions.
Drain the spaghetti, toss with a small drizzle of olive oil and leave it to steam for 3 to 4 minutes.
Remove the sauce from the heat, fold in the chopped basil and adjust the salt.
Serve the spaghetti with the meat sauce and grated Parmesan.

Recipe notes

Equipment

Large Dutch oven or heavy-bottomed pot
Large pasta pot
Wooden spoon or meat masher
Colander
Kitchen scales

Storage

Cool the sauce promptly and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Store cooked pasta separately when possible.

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