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This easy one-pot spaghetti and meat sauce takes only 25-30 minutes and delivers a deep, roasted flavor usually reserved for long-simmered sauces. By cooking the dry pasta directly in the sauce in the oven, the noodles absorb maximum flavor while creating a perfectly emulsified, meaty dish.
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Brown finely crumbled beef and sausage, then sauté with onions and garlic. → Bloom tomato paste and spices, then add tomatoes, bouillon, and water to create the sauce base. → Add broken spaghetti and fresh basil, ensuring the noodles are submerged in the simmering liquid. → Bake in a 425°F (220°C) oven for 16-18 minutes, stirring every 5 minutes. → Stir in Parmesan cheese and serve.
Brown finely crumbled beef and sausage, then sauté with onions and garlic. → Bloom tomato paste and spices, then add tomatoes, bouillon, and water to create the sauce base. → Add broken spaghetti and fresh basil, ensuring the noodles are submerged in the simmering liquid. → Bake in a 425°F (220°C) oven for 16-18 minutes, stirring every 5 minutes. → Stir in Parmesan cheese and serve.
This easy one-pot spaghetti and meat sauce takes only 25-30 minutes and delivers a deep, roasted flavor usually reserved for long-simmered sauces. By cooking the dry pasta directly in the sauce in the oven, the noodles absorb maximum flavor while creating a perfectly emulsified, meaty dish.
Heat a large heavy-bottomed pot (Dutch oven) over medium-high heat with a drizzle of olive oil. Add the ground chuck and the sausage meat (casings removed).
Use a meat masher or wooden spoon to crumble the meat very finely. Brown the meat for 5-10 minutes until it reaches a small, uniform texture about the size of lentils.
Add the diced onions, minced garlic, and a strong pinch of salt. Stir to combine, scraping the flavorful bits off the bottom of the pot.
Cover with a lid and cook over medium heat for about 5 minutes to steam and soften the onions.
Stir in the dried oregano, chili flakes, and tomato paste. Cook and stir until the tomato paste sizzles and turns an orangey-red color, losing its raw canned taste.
Breaking the spaghetti in half is crucial for the one-pot method so it fits in the pot and hydrates evenly.
Crumbling the meat very finely (lentil-sized) is important because the short cook time doesn't allow large chunks to tenderize.
Finishing the dish in the oven provides a 'roasty' flavor and better browning on the edges of the pot that you can't get on the stovetop.
Beef bouillon (Better Than Bouillon) is a shortcut that mimics the depth of a sauce simmered for hours.
Don't be afraid of the large amount of water; the dry pasta needs it to cook and hydrate without the sauce becoming too thick.
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