Who wouldn’t love a faster, easier way to make spaghetti and meat sauce that doesn’t sacrifice flavor? This recipe takes just 25 minutes, uses only one pot, and delivers a deeply satisfying meal. No need for multiple pans or hours of simmering. Whether you’re cooking for your family or whipping up a quick dinner for yourself, this method will change the way you think about spaghetti night.
Page Contents
Ingredients
- Proteins:
- 1 pound ground chuck (80/20)
- 2 links hot Italian sausage, casings removed
- Aromatics and Flavorings:
- 200 grams chopped onion
- 20 grams minced garlic
- 1 gram dried oregano
- 1 gram chili flakes
- 10 grams chopped fresh basil or 1 gram dried basil
- Sauce Base:
- 75 grams tomato paste
- 1 can 28 oz crushed tomatoes
- 1 can 28 oz water (use the empty tomato can)
- 15 grams beef bouillon
- 6-8 grams salt (adjust to taste)
- 7-8 grams sugar
- Pasta and Cheese:
- 12 ounces spaghetti, broken in half
- 50 grams grated Parmesan cheese
- Optional Garnish:
- Additional fresh basil and Parmesan for serving
Cooking Instructions
1. Prepare the Meat Sauce
- Heat a heavy-bottomed pot (a Dutch oven works best) over medium-high heat. Add a drizzle of olive oil.
- Add the ground chuck and Italian sausage. Break the meat down into small pieces using a meat masher or wooden spoon as it cooks.
- Cook until the meat is browned and crumbled into lentil-sized pieces (about 5-10 minutes).
- Stir in the onions, garlic, and a generous pinch of salt. Scrape the bottom of the pot to deglaze any browned bits.
- Cover the pot with a lid and let the onions steam and soften for 5 minutes over medium heat.
2. Add Flavor and Build the Sauce
- Remove the lid and stir in the oregano, chili flakes, and tomato paste. Cook until the paste turns orange-red and smells fragrant.
- Add the crushed tomatoes, water, beef bouillon, salt, and sugar. Stir to combine.
- Mix in the fresh basil (or dried basil, if using). Bring the sauce to a gentle simmer.
3. Cook the Spaghetti in the Sauce
- Break the spaghetti in half and add it to the simmering sauce. Stir gently to submerge the noodles without breaking them further.
- Let the spaghetti cook for 60 seconds, then carefully stir again to ensure even distribution.
4. Bake the Dish
- Preheat your oven to 425°F (220°C).
- Transfer the oven-safe pot to the oven and bake for 16–18minutes. Stir the dish every 5 minutes to ensure even cooking and to redistribute moisture.
- Add a splash of water if the noodles look dry.
- After baking, check the pasta for doneness. The sauce should be thickened, and the noodles should be tender.
5. Finish and Serve
- Remove the pot from the oven and stir in the grated Parmesan cheese. This adds umami and balances the acidity of the tomatoes.
- Taste and adjust the seasoning if necessary.
- Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Why This Recipe Stands Out
This 25-minute spaghetti and meat sauce is a revelation. The one-pot method saves time and cleanup, while cooking the pasta in the sauce ensures every bite is packed with flavor. The combination of beef, sausage, and tomato paste creates a robust, umami-rich sauce with a touch of sweetness. Baking the dish in the oven adds a roasted depth, elevating it beyond traditional stove-top recipes.
Whether you’re a seasoned cook or a kitchen newbie, this recipe delivers a foolproof, restaurant-quality meal in a fraction of the time. It’s not just quick; it’s the best spaghetti and meat sauce you’ll ever make.
Share Your Thoughts
Have you tried cooking spaghetti directly in the sauce before? What are your favorite time-saving tricks in the kitchen? Whether you’re a fan of one-pot meals or simply love experimenting with new techniques, we’d love to hear your thoughts. Share your tips, feedback, or questions in the comments below and join the conversation. Let’s make weeknight dinners exciting and delicious together!