This “mom’s” spaghetti and meat sauce recipe only takes about 30 minutes to make, but the result is so comforting and nostalgic that no-one will know it didn’t simmer all day. Full recipe and instructions on my website at https://brianlagerstrom.com/recipes/moms-spaghetti
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Ingredients:
▪1 lb (450g) 80/20 ground chuck
▪8 oz (225g) hot Italian pork sausage (approx. 2 links, casings removed)
▪200g (1 med-lrg) onion, medium diced
▪20g (4 cloves) garlic, minced or pressed
▪Coarse salt, to taste
▪1g (1/2 tsp) dried oregano
▪1g (1/2 tsp) red chili flake
▪75g (1/3 cup) tomato paste
▪15g (1 Tbsp) Beef Better Than Bouillon
▪28 oz (800g) can crushed tomatoes
▪600g water (or enough to fill the empty tomato can ¾ of the way)
▪7-8g (2 tsp) granulated sugar
▪10g (3 Tbsp) fresh basil, chopped
▪1 lb Dry Spaghetti
▪Olive oil (for tossing pasta)
▪Parmesan cheese, for garnish
1 Warm a Tbsp oil in a large Dutch oven over medium-high. Brown the ground beef and Italian sausage together, breaking the meat into small, pea-sized pieces.
2 Add onion, garlic, and a pinch of salt to the meat. Cook 3–5 minutes until the onion softens and turns translucent.
3 Add tomato paste and stir constantly for about 2 mins, until it darkens to a deep, rusty red. If the bottom of the pot starts getting too dark, splash in a little water and scrape it up.
4 Add the crushed tomatoes, water, beef bouillon, sugar, oregano, and chile flake. Stir to combine and bring to a simmer.
5 Lower heat to medium-low, partially cover the pot, and let the sauce reduce for about 20 mins, stirring every 5 mins. Don’t skip the lid — the sauce will splatter everywhere without it.
6 While the sauce reduces, cook your spaghetti in boiling water 10–12 minutes, or per package directions.
7 The sauce is ready when a spoon dragged through it leaves a slow-closing trail. When in doubt, reduce it a little more.
8 Drain the spaghetti and toss with a small drizzle of olive oil. Let them steam off for 3–4 minutes — this prevents excess water from watering down your sauce (no dreaded orange tomato water!).
9 Off heat, fold fresh chopped basil into sauce and taste for salt. Adjust if needed.
10 Serve spaghetti topped with a generous ladle of meat sauce and plenty of grated Parm. Goes great with garlic cheese bread.
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31 Comments
That’s good gravy
if you cut out of the oil on the pasta the pasta will absorb more of that meatsauce and make it even tastier.
Welcome back!
Can you recommend some "nice tasting olive oils" that you drizzled on at the end?
Well lookey whaat we have here. Great to see you, Brian.
The sauce is missing about 1/4c of white or red wine. Oil to cooked pasta in the pot?!? Yikes!! At least he didn't break it before putting it in the water. I like to ladle some sauce into a shallow pan and drop the pasta straight out of the water (after shaking it off) and into the sauce and toss it. That first little coating is nice then add more sauce after plating.
"Life – and elasticity." – If only you understood that that is what "al dente" means, Bri. Nice video, I'm very happy you're back.
BRIANNNNNNNNNNNNNN
once again I am asking Brian the Bread dude to please show us how to make actually good gluten free bread if you’ve got a way
Hi is there a reason you don’t brown the minced meat under the broiler like you have shown before?
Dried basil flowers do the job.
What spaghetti do you make for people you hate?
Nice to see you back after your well-deserved break! I love this more casual format and I hope you felt more casual and chill making it! 💜
Are you making a gumbo recipe because of my insane Instagram DM? Thanks Bri
I watched this video mystery science theater 3000 style laughing so hard. Like dude "give me a pile of your best spaghetti" lol
Literally just thinking today, while eating a baguette, damn dude really hung it up
Imma gonna make this! Thanks for the video! It's just what I was looking for. Kinda sick of spaghetti soup lol
Your momma didn't have a meat smoosher. Those are a relatively new thing.
Brian’s spaghetti 🤤
No garlic? Blasphemy! (Everything else looks good)
I don’t ever comment but I have to since big dog Brian is back!!! I could not be happier
Mom’s spaghetti, knees weak, arms are heavy
Prego? Hmmmm
Happy to see you!
Welcome back! Surprised you didn't broil the ground beef like in your chili recipe. I LOVE that technique for maximizing flavor in a hurry. (P.S. I gave two Lagerstrom knives as gifts recently. They love your knife as much as I do.)
I add about a 1/4 cup of water to the raw ground meat. It really helps break down the mass into very small pieces very quickly. Much less manual effort needed to break up the chunks. Evaporate the water via cooking, then continue as normal.
Made this tonight. SO good.
The king returns
This is basically the exact same spaghetti sauce you did in an earlier video but baking the spaghetti right into the sauce in the oven. I had already adapted this recipe to pure stovetop and serving onto fresh prepared pasta, but I use spicy Italian sausage in at least equal amounts to the hamburger, and it's my go-to dish for guests. Excellent recipe.
OMG YOU'RE BACK. Girlfriend will be so happy – will wait to watch it in bed as we do. Cooking videos in bed is so very calming in a world otherwise on broil
this looks great!
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