Midwestern Mom Spaghetti Sauce

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

1. Bring a large pot of water to a boil for the spaghetti.
2. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. 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.
4. Add the onion, garlic and another pinch of salt. Cook for 3 to 5 minutes, until softened and translucent.
5. 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.
6. Add the crushed tomatoes, water, beef base, sugar, oregano and chilli flakes. Stir and bring to a simmer.
7. Partially cover and simmer over medium-low heat for about 20 minutes, stirring every 5 minutes, until reduced and thickened.
8. Meanwhile, cook the spaghetti for 10 to 12 minutes or according to the packet instructions.
9. Drain the spaghetti, toss with a small drizzle of olive oil and leave it to steam for 3 to 4 minutes.
10. Remove the sauce from the heat, fold in the chopped basil and adjust the salt.
11. Serve the spaghetti with the meat sauce and grated Parmesan.