[4 - 11] [Music] so so [Music]
[27 - 27] what's up guys welcome back today we're
[27 - 29] elevating another childhood classic
[29 - 31] recipe i'll be showing you guys how to
[31 - 33] make baked spaghetti but before we do
[33 - 35] that please take a quick second to
[35 - 36] subscribe to the channel make sure you
[36 - 38] hit that bell to enable notifications as
[38 - 40] well alright meet me in the kitchen
[40 - 41] let's make it happen first things first
[41 - 42] we're going to get our prep work out of
[42 - 44] the way which means prepping up these
[44 - 46] peppers and onions this is how i like to
[46 - 48] prep my bell pepper there's really no
[48 - 49] right or wrong way to do this so do it
[49 - 51] however you prefer but i like to chop
[51 - 53] the top off of mine put it face down and
[53 - 54] just slice around the core leaving the
[54 - 58] core and the seeds intact
[58 - 60] you can slice off the bottom piece you
[60 - 62] have all usable pepper you can throw
[62 - 63] away the seeds in the core
[64 - 65] break out your sharp knife and dice
[65 - 68] these bell peppers into small pieces
[68 - 70] as always guys specific measurements and
[70 - 71] ingredients can be found in the
[71 - 73] description box below so don't forget to
[75 - 77] there we go nice small pieces on the
[77 - 78] bell pepper what we're looking for then
[78 - 79] we're going to do the same thing with
[80 - 82] one yellow onion
[87 - 87] next we're going to heat our dutch oven
[87 - 88] over medium heat we're going to add in
[88 - 92] that onion and bell pepper
[94 - 94] along with some crushed red pepper
[94 - 95] flakes for a little bit of heat those
[95 - 96] are optional guys if you don't like your
[96 - 102] food spicy you can leave those out
[104 - 104] next we're going in with my all-purpose
[104 - 105] seasoning which is a blend of salt
[105 - 107] pepper garlic and onion powder if you
[107 - 108] haven't tried that yet you can get yours
[108 - 110] via the link in my description box i've
[110 - 113] added a discount code for you as well
[113 - 115] again guys working over medium heat here
[115 - 116] we're just going to sweat these onions
[116 - 118] and peppers down until they get nice and
[123 - 123] after two to three minutes we're going
[124 - 125] to begin adding in our meat you can use
[125 - 127] whatever meat you prefer if you want to
[127 - 128] use turkey that's fine but today i'm
[128 - 131] using one pound of ground beef 80 20 and
[131 - 135] one pound of mild italian sausage
[137 - 137] again if you don't eat beef or pork just
[137 - 138] use turkey or chicken for this and it'll
[138 - 140] be just as good
[140 - 142] maybe not just as good but you get what
[144 - 146] next we're going to use our spatula to
[146 - 148] break up the meat
[148 - 149] season it with a little all-purpose
[149 - 160] seasoning and a little italian seasoning
[162 - 162] give that a good mix and cook it on
[162 - 163] medium heat for about four to five
[163 - 165] minutes or until the meat is no longer
[171 - 171] if there's any excess fat or oil at the
[171 - 172] bottom of your dutch oven you can go
[172 - 176] ahead and remove that as well
[178 - 178] next we're going in with one to two
[178 - 180] tablespoons of tomato paste and one to
[180 - 182] two tablespoons of garlic base
[182 - 184] again guys all the specific measurements
[184 - 185] and ingredients can be found in the
[185 - 186] description box below so don't forget to
[186 - 188] check that out
[188 - 190] give that a good mix the tomato paste is
[190 - 191] a concentrated tomato flavor adds a lot
[191 - 193] of depth of flavor to this recipe i do
[193 - 196] recommend using that
[196 - 198] and then another optional ingredient is
[198 - 200] 1 4 cup of dry red wine make sure you
[200 - 202] taste as you go
[202 - 205] that's pretty damn good give that a good
[205 - 206] mix increase the heat to medium high to
[206 - 208] burn off the alcohol if you don't want
[208 - 210] to use alcohol in your cooking no big
[210 - 211] deal you can use a little beef stock or
[211 - 213] chicken stock in place of that red wine
[213 - 215] we're gonna kick the heat up to medium
[215 - 216] high to burn off the alcohol and then
[216 - 218] we're gonna go in with 28 ounces of san
[218 - 221] marzano chopped tomatoes and 28 ounces
[221 - 226] of tomato sauce
[228 - 228] bring that up to a simmer give that a
[228 - 229] good mix to make sure all those
[229 - 231] ingredients come together and get to
[231 - 233] know each other's business
[234 - 236] now that is a good meat sauce right
[236 - 238] there my friends
[238 - 239] taste as you go and adjust the flavor to
[239 - 240] your preference you can make it a little
[240 - 242] spicier with some cayenne or some red
[242 - 244] pepper flakes
[244 - 246] you can balance it out a little bit by
[246 - 247] adding a pinch of sugar to balance the
[252 - 252] we're gonna add some basil for some
[252 - 253] flavor put the lid on and let that
[254 - 255] simmer for 30 to 45 minutes you want to
[255 - 258] stir that occasionally
[258 - 259] i'm going in with just a pinch of white
[259 - 261] sugar to balance the acidity from the
[262 - 264] tomatoes give that a good mix taste it one last
[264 - 268] give that a good mix taste it one last time to make sure it's good to go
[270 - 270] you always want to salt your pasta water
[270 - 272] bring that up to a boil and then add in
[272 - 273] your spaghetti noodles and cook the
[273 - 276] pasta to package instructions
[276 - 277] and here's where it gets fun a lot of
[277 - 279] recipes call for ricotta or cottage
[280 - 281] cheese but ricotta doesn't taste good
[282 - 283] and who the hell eats cottage cheese so
[283 - 285] we're going in with 1 4 cup of sour
[285 - 287] cream and 5 ounces of boars and garlic
[288 - 293] give that a good mix
[294 - 294] then we're going in with a half cup of
[294 - 299] shredded parmesan cheese
[301 - 301] this is so much better this is kind of
[301 - 304] the same concept as like a baked ziti or
[306 - 308] we also added some italian seasoning and
[308 - 311] a little bit of chopped parsley
[311 - 312] taste as you go and adjust the flavor to
[312 - 317] your preference
[319 - 319] this is optional guys but it adds a nice
[319 - 321] creamy element to the recipe and it's
[321 - 325] just so delicious trust me on this one
[325 - 327] finally we're gonna grate in a little
[327 - 329] fresh garlic for extra flavor two cloves
[329 - 332] will do the trick
[333 - 333] and that's just gonna be a layer in the
[333 - 335] middle of our baked spaghetti
[335 - 339] it's gonna add tons of flavor
[339 - 340] baked spaghetti is one of the first
[340 - 341] things that i learned how to cook when i
[341 - 342] got into cooking let me know in the
[342 - 346] comments what your first recipe was
[346 - 347] next we're gonna shred our cheese it's
[348 - 349] important to shred your own cheese the
[349 - 351] stuff from the store has anti-caking
[351 - 352] agents and it just doesn't melt as well
[352 - 355] we want a good cheese pull here
[355 - 358] we're using mozzarella and cheddar
[358 - 360] break out your casserole dish and then
[360 - 362] we're going down with one thin layer of
[362 - 365] meat sauce first
[367 - 367] then we're going to add the rest of our
[367 - 368] sauce to the spaghetti noodles give that
[371 - 373] oh man that looks good i could eat it
[373 - 375] just like that
[375 - 377] if you guys haven't seen my regular
[377 - 378] spaghetti recipe that's on my channel as
[378 - 380] well i will link to that in the
[380 - 384] description box
[386 - 386] there we go now we're going down with
[386 - 390] that layer of spaghetti noodles
[395 - 395] preheat that oven to 375 then we're
[395 - 397] going down with that layer of sour cream
[397 - 399] and boards and garlic and herbs we got a
[399 - 401] little parmesan cheese in there a little
[408 - 408] oh man this is gonna be good
[408 - 411] cheesy creamy deliciousness
[411 - 413] then we're gonna top it off with that
[413 - 414] then we're next we're gonna add a layer
[414 - 418] of that shredded mozzarella and cheddar
[418 - 419] and then finally we're gonna add one
[419 - 421] last layer of spaghetti basically making
[421 - 423] like a big spaghetti lasagna situation
[424 - 427] here trust me guys this recipe is absolutely
[427 - 428] trust me guys this recipe is absolutely delicious you got to give it a try let
[428 - 429] me know what you think in the comments
[429 - 431] let me know how you do it differently at
[431 - 433] home i know cheddar cheese isn't
[434 - 436] necessarily traditional with spaghetti but honestly
[436 - 437] traditional with spaghetti but honestly baked spaghetti is an americanized dish
[437 - 439] anyway and cheddar cheese is what we use
[439 - 441] as a kid so that's what i'm adding to
[441 - 442] this recipe you can use whatever cheese
[451 - 451] pop that in the oven at 375 for about 25
[451 - 453] to 30 minutes or until it's browned and
[453 - 455] beautiful like so
[455 - 456] going down a little fresh chopped
[456 - 459] parsley for a pop of color
[460 - 461] brace yourself for a trademark money
[461 - 465] shot because they are on the way oh man
[470 - 470] gotta give you a moment of silence for
[470 - 472] this one look at the steam the cheese
[472 - 473] pull everything about that is on the
[475 - 477] money there we go we plated it up a little bit
[477 - 478] there we go we plated it up a little bit more fresh chopped parsley and only
[478 - 481] thing i need is a fork because i got to
[481 - 485] go in for a taste test on this one
[488 - 488] here we go moment of truth
[488 - 489] oh man nothing like a good baked
[490 - 491] spaghetti the leftovers are fantastic
[491 - 493] this freezes really well also you guys
[493 - 495] got to give this recipe a try if you
[495 - 497] like the recipe give me a thumbs up make
[497 - 498] sure you hit that subscribe button and
[498 - 500] the bell to enable notifications and as
[500 - 504] always thank you for your support