Spaghetti with Meat Sauce

Ingredients

• 1lb/450g 80/20 ground chuck
• 8oz/225g hot italian pork sausage
• 200g or 1 med-lrg onion, medium diced
• 20g or 4 cloves garlic
• Coarse salt
• 1g or 1/2tsp dried oregano
• 1g or 1/2tsp red chili flake
• 75g or 1/3c tomato paste
• 15g or 1Tbsp beef better than bouillon
• 28oz/800g can crushed tomatoes
• 28oz/800g water
• 7-8g or 2tsp granulated sugar
• 10g or 3Tbsp fresh basil, chopped
• 12oz/340g dried spaghetti
• 50g or 1/2c grated parmesan

Method

1. Heat a large heavy bottom pot over medium high heat, add a squiggle of olive oil.
2. Add ground chuck and Italian sausage, crumble and brown for 5-10 minutes until nicely colored and crumbled into small pieces.
3. Add chopped onions, garlic, and a pinch of salt, stir to combine.
4. Scrape the bottom of the pot to deglaze, then cover with a lid and cook over medium heat for 5 minutes until onions are tender.
5. Add dried oregano, red chili flake, and tomato paste, stir well.
6. Add crushed tomatoes, water, beef bouillon, and sugar, stir to combine.
7. Simmer for 60 seconds, then add broken spaghetti to the sauce, stir to coat and layer noodles within the sauce.
8. Transfer the pot to a preheated oven at 425°F and bake for 16-18 minutes.
9. Stir the noodles and sauce after 5 minutes, then return to oven.
10. Repeat stirring after 10 minutes, then bake for an additional 6-8 minutes until noodles are tender and sauce is absorbed.
11. Remove from oven, stir to redistribute moisture, and serve topped with grated Parmesan and chopped basil.