Spaghetti
One-pot spaghetti with noodles cooked directly in the sauce. Originally from Brian Lagerstrom.
Ingredients
- 1 ½ lbs meat (your choice of all ground beef, pork or a mixture)
- 1 full onion (medium-large, medium diced)
- 4 cloves garlic (minced)
- ½ tsp dried oregano
- ½ tsp red chili flake
- ⅓ cup tomato paste
- 1 tbsp beef better than bouillon
- 1 ¾ lbs crushed tomatoes (800g is a 28oz can)
- 3 ⅜ cups water
- 2 tsp granulated sugar
- 3 tbsp fresh basil
- 12 oz dried spaghetti (broken in half)
- ½ cup grated parmesan
Notes
- Originally from this Brian Lagerstrom video
- Works great to cook the noodles right in pot, but does have a different texture. If you cook the noodles separately you might not need the added water, depending on how saucy you like it.
Instructions
- Brown up the meat and break it down into small chunks
- Toss in onion, garlic and some salt. Cook it down a bit. Note: he makes a great point about adding salt in multiple stages to make sure all parts of a dish taste seasoned
- Add spices and tomato paste
- Add beef bouillon
- Add crushed tomatoes & extra water (amount depends on whether you’re cooking dry spaghetti)
- Add fresh basil
- If cooking from dry break the pasta up and add it. For fresh noodles just cook the pasta and pour it over them.
- He puts it in the oven to finish, I’ve had great results just finishing on the stove with the dutch oven.