This easy one-pot 25 minute spaghetti and meat sauce recipe is BETTER than the long version. Go to and use my code BRIAN for 30% off your first month’s supply of Seed’s DS-01® Daily Synbiotic. 30% offer is only valid until 4/25. (after that, it’s 20% off: use my code BRIAN)
FULL RECIPE AND INSTRUCTIONS:
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📸INSTAGRAM:
🔪MY GEAR:
MEAT CHOPPER:
BOOS BLOCK CUTTING BOARD:
10″ Chef’s Knife:
ESCALI DIGITAL SCALE:
6.75qt LE CREUSET DUTCH OVEN:
PIZZA STEEL:
— INGREDIENTS —
▪1lb/450g 80/20 ground chuck
▪8oz/225g hot italian pork sausage (O use 2 links)
▪200g or 1 med-lrg onion, medium diced
▪20g or 4 cloves garlic, minced/pressed
▪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 (enough water to fill tomato can)
▪7-8g or 2tsp granulated sugar
▪10g or 3Tbsp fresh basil, chopped
▪12oz/340g dried spaghetti (broken in half)
▪50g or 1/2c grated parmesan + extra for garnish
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—
CHAPTERS:
0:00 Intro & starting the sauce
4:17 Seed (ad)
5:26 Baking and finishing the dish
8:03 Let’s eat this thing
#spaghetti #onepotmeals #quickdinners
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33 Comments
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this is the only way i make spaghetti for more than 4 years now and it's my top recommended as well.
After watching this video a few months ago, I make this dish all the time. It never fails to please the family and is really not that hard to do at all.
I’ll never make pasta the old way again
🇮🇹 👍😋🔝
Why though: just to save one pot?
Looks simple and delicious. It feels like the long-ish cooking time will definitely produce over-cooked pasta as opposed to al dente. Would it work if I shorten the cooking time? Thoughts?
Hi Brian, I've been trying to find a video of yours where you demonstrate the 3-step way of cutting an onion. Could you please point me to one? Thanks for all you do on your channel!
I made this tonight. It was so delicious! Thank you for the recipe.
I make this almost every week. Great recipe, easy and delicious
I'm so exausted of these millenial foodtubers that engage with the "UMAMI" term. Just flavory or savory. Like everyone's been in Japan. This millenial infatuation with japanese culture is just sick
"Faster" LOL. Well, it may be much better than how I make spaghetti, but it's definitely not faster.
Someone somewhere is sweeping up tiny pieces of broken pasta
Oh I ❤ this recipe, i definitely will make it soon. Great tips. Can't wait. Thank you for sharing. 😊 from Rosie O from Devon,England 🏴
Never pour sauce over spaghetti ! put it on top when served ! 😅nn,s
HOLY FARK THIS IS GOOD. I won't say that I bought a 7qt Staub cocotte to make this recipe… It makes enough for 4+ servings, so it'll be 2 nights worth of dinner for the wife & I. The only recommendation I have is to let it stand/cool for a few minutes after pulling from the oven, it's too hot to eat right away.
Made this last night. Got 6 in the fam so I doubled it – came out damn good. And I hate spaghetti.
😊
100% making it this week when it will actually be cool in FL! 😋😬🤗
Why grams?
I'm confused, "north to south pole" should mean top to bottom? The orientation helps you hold the onion together as you chop…no?
Making this for breakfast because I was thinking about it all night and I cannot wait until dinner time. 3rd time making this recipe, absolutely love it.
Too soft for me and the ladies don’t like anything that flaccid
In case anybody wondering how black people cook spaghetti and everything a million times better, just take this same recipe but add an entirestick of butter and a boat load of cheese.
Black folk pretty much cook everything with a heavvvvy amount of butter so it feels thick filling and lands you in a coma on the couch. That's basically the whole secret to all black food. Butter butter butter. Throe some butter in rice. Throw some butter in spaghetti. Throw some butter in chili. Throw some butter in scrambled eggs. Throe some butter in potato salad. Throe some butter in tuna salad. Steak, mashed potatos, ramen, greens, beans, hamburger helper, sloppy joes.
Basically just makes anything a million times better but white people are scared to use that much butter. I've never once ate something and thought it would taste better with less butter, you really just can't beat the full thick satiating feeling it brings no matter what it's in. Crazy calories but nobody can ever say it isn't king as far as making food taste/satisfy the best
Made this tonight! Best sauce I ever made!!
you do know your recipe is guideline.
I just love boiled pasta, cooked the way Italians recommend. I don’t want t soaked in sauce. This seems to be a very American thing. After all, they have canned spaghetti in sauce in the grocery store. Nope.
Yummy that looks so good❤
Can someone translate to US
Cooking measurements 😅
I love this unique method of boiling spaghetti with the meat sauce. This mixes the spaghetti deeply with the meat sauce making it much more tasty.
Looks great, and my family famous pasta sauce may be modified to add the pasta to the sauce instead of cooking separately. I see one major problem with yours though… No mushrooms. I would have to fix that. Your dance needs a Kent Rollins cowboy hat to tip to our military and veterans…
I use Orrington Farms Beef Base and Seasoning its shelf friendly and you get 56 cups out of the jar really good stuff! It can some chicken, ham vegetable, get turkey gravy, brown gravy stuff is awesome. It’s a great company. Yeah check that out sometime.
That’s the way I chopped my onions have all my life and I’m 72 years old. That’s easiest way I think and don’t forget to get those onions from Peru. They’re the best kind of don’t make you cry they’re sweet the flavor is phenomenal.
Looks a bit dry!