[1 - 1] hey what's up today I'm gonna show you a
[1 - 3] spaghetti and meat sauce that requires
[3 - 6] only one pan takes about 25 to 30
[6 - 8] minutes to make and is actually better
[8 - 10] than any version that I've made with
[10 - 12] more time or more pots to get started
[12 - 14] I'll grab a large heavy bottom pot and
[14 - 15] drop it on the stove over at medium high
[15 - 17] heat once that's hot it goes a little
[17 - 19] squiggle of olive oil then one pound or
[19 - 22] 450 grams of 80 20 ground chuck next
[22 - 24] I'll add in eight ounces of hot italian
[24 - 26] pork sausage eight ounces is roughly two
[27 - 28] links by the way and instead of buying
[28 - 30] bulk sausage I cut open the casing of
[30 - 33] two links and popped out the meat I like
[33 - 35] adding sausage to meat sauce as a quick
[35 - 36] easy way to bring some additional
[36 - 39] flavors like fennel seed and paprika
[39 - 41] into the mix now jump in with my meat
[41 - 43] smoosher and crumble this meat down as
[43 - 45] far as I can get it since the cook time
[45 - 46] is going to be short for this dish we
[46 - 48] really need to physically break down the
[48 - 50] proteins in the meat instead of letting
[50 - 52] time and heat do all the work for us for
[52 - 54] example in my classic bolognese recipe I
[54 - 56] basically braised the ground meat in the
[56 - 59] oven for almost two hours that builds a
[59 - 61] lot of flavor but more importantly make
[61 - 63] the beef super soft and crumbly we don't
[63 - 64] have that kind of time here so I'll
[64 - 66] smush this meat while Browning it for
[66 - 68] five to ten minutes and once this meat
[68 - 70] is taken on some nice color and is
[70 - 71] crumbled down into pieces that are about
[72 - 74] the size of a lentil or smaller it's
[74 - 76] time to move on next in goes 200 grams
[76 - 78] of medium chopped onions 20 grams of
[78 - 80] garlic and then a strong pinch of salt
[80 - 82] by the way the quickest way that I know
[82 - 84] to get an onion chopped up for a dish
[84 - 85] like this is a method that I call the
[85 - 87] weeknight dice for that I take a peeled
[87 - 90] halved onion and slice it six to seven
[90 - 91] times from the north to the South Pole
[91 - 93] then I'll turn it 90 degrees and chop
[93 - 95] every quarter inch or so when I get down
[95 - 97] to the end part I'll fold the onion
[97 - 98] forward to keep it balanced and then
[98 - 100] finish chopping it this method is quite
[100 - 102] a bit easier and faster than the
[102 - 104] traditional three-step way and the
[104 - 107] outcome is uniform enough now give these
[107 - 108] onions and garlic a quick stir to get
[108 - 110] them combined with the meat and then
[110 - 111] I'll make sure to scrape the bottom a
[111 - 113] little bit with my wooden spoon as I go
[113 - 114] there's a lot of beefiness starting to
[114 - 116] get stuck on the bottom of the pot here
[116 - 117] and the moisture from the onions is
[117 - 119] going to help deglaze that so that it
[119 - 121] can become part of our our sauce instead
[121 - 122] of burnt on the bottom of the pot next
[122 - 124] I'll pop a lid onto this pot so that the
[124 - 126] onions can steam down and soften up
[126 - 128] quickly and then I'll preheat my oven to
[128 - 131] 425 F so that I can finish this sauce in
[131 - 133] the oven and after five minutes of lid
[133 - 135] on cooking over medium heat my onions
[135 - 137] are getting nice and tender and things
[137 - 138] are starting to glaze up the bottom of
[138 - 140] the pot one more time so from here I'll
[140 - 142] add in one gram of dried oregano one
[142 - 145] gram of chili flake and then 75 grams of
[145 - 147] tomato paste tomato paste is by far my
[147 - 149] favorite shortcut to get deep tomato
[149 - 151] flavor in a sauce with way less time
[151 - 153] it's kind of like tomato bouillon next
[153 - 155] I'll stir to get everything combined and
[155 - 156] then I'll cook this until the tomato
[156 - 158] paste has had a chance to sizzle off and
[158 - 160] lose some of its tinny canned flavor and
[160 - 162] once it's looking orangey red and things
[162 - 164] are smelling spicy it's time to move on
[164 - 167] the next thing in is actual bouillon
[167 - 168] I've got 15 grams of better than
[168 - 171] bouillon beef base going in because this
[171 - 173] is a meat based sauce after all and this
[174 - 175] little dose of bouillon is going to help
[175 - 177] mimic the depth that we would get from a
[177 - 179] lower slower cooked meat sauce next in
[179 - 182] goes one 28 ounce can or about 800 grams
[182 - 184] of nice tasting crushed tomatoes then
[184 - 186] I'll take this empty can over to my sink
[186 - 188] and fill it up with water normally
[188 - 190] adding water to Sauce would be
[190 - 192] antithetical to making it more flavorful
[192 - 194] but this is setting us up for what's to
[194 - 196] come so the water goes in then I'll add
[196 - 198] six to eight grams of salt seven to
[198 - 199] eight grams of sugar and then I'll give
[199 - 201] everything a stir and bring it up to a
[201 - 203] medium simmer next I'll add in 10 grams
[203 - 205] of chopped fresh basil I prefer the
[205 - 208] sweet peppery almost anise flavor of
[208 - 210] fresh basil here too dried but if all
[210 - 212] you have is dried no sweat one gram of
[212 - 214] that should go in with the oregano we
[214 - 216] added in earlier now for the weird stuff
[216 - 218] into this simmering sauce I'm going to
[218 - 220] add in 12 ounces or 340 grams of broken
[220 - 222] spaghetti and when I say broken
[222 - 225] specifically I mean broken in half by
[225 - 227] the way I do not recommend breaking all
[227 - 230] 12 ounces at once for this reason
[230 - 233] instead I'd say snap down 10 to 15
[233 - 235] noodles at a time you also get more
[235 - 237] uniform pieces that way next I'll come
[237 - 238] back and stir to get this pasta fully
[238 - 240] submerged in the liquid but don't worry
[240 - 242] about stirring to fully combine because
[242 - 244] at this point the noodles are pretty
[244 - 246] brittle and too much force will snap
[246 - 249] them into much smaller pieces so once
[249 - 250] they're more or less submerged I'll
[250 - 252] simmer them for about 60 seconds to
[252 - 254] soften them that's the literal perfect
[254 - 256] amount of time to thank seed for
[256 - 258] sponsoring this video over the last
[258 - 259] couple of years I've really learned the
[259 - 261] importance of not just taking a high
[261 - 263] quality probiotic every day but a
[263 - 265] scientifically proven high quality
[265 - 267] probiotic the one that I take is seeds
[267 - 270] DSO one daily symbiotic seed has worked
[270 - 271] with leading scientists and researchers
[271 - 273] to develop dso1 which is their
[273 - 276] two-in-one Prebiotic and probiotic it's
[276 - 278] made with 24 clinically and
[278 - 279] scientifically studied strains of
[279 - 281] bacteria that have benefits well beyond
[281 - 284] gut health yes supporting regularity is
[284 - 286] very important but also this probiotic
[286 - 288] supports heart and skin health and you
[288 - 289] guys have heard me talk about this
[289 - 291] before but it's really important that if
[291 - 293] you're taking a probiotic it actually
[293 - 295] makes it all the way to your gut so seed
[295 - 298] uses a via cap cap capsule within a
[298 - 299] capsule system to protect the bacteria
[299 - 302] from heat moisture stomach acid and
[302 - 304] enzymes to make sure it ends up where
[304 - 305] it's actually supposed to
[305 - 307] your colon so if you've been meaning to
[307 - 309] try seed now is actually a really good
[309 - 311] time from March 14th through the 25th
[312 - 315] 2023 C is offering 30 off your first
[315 - 316] month's Supply that's actually the best
[316 - 318] deal that I've ever seen them offer so
[318 - 321] to get it go to seed.com Brian and use
[321 - 323] code Brian to get 30 off your first
[324 - 326] month's supply of ds01 daily symbiotic
[326 - 328] after 60 seconds of simmering these
[328 - 330] noodles have simmered just enough to
[330 - 332] allow us to stir them fully into the
[332 - 334] sauce so I'll do that by carefully
[334 - 336] pushing from the bottom to bring some of
[336 - 337] that sauce up to the top and then I'll
[337 - 339] carefully use the back of my spoon to
[339 - 341] smooth and layer those noodles within
[341 - 343] that sauce and once everything is tucked
[343 - 344] in here I'll kill the Heat and then move
[344 - 346] this pot over to the oven to finish
[346 - 348] cooking for 16 to 18 minutes and if
[348 - 350] you're thinking hey Bry this whole one
[350 - 354] pot noodle situation is outrageous I
[354 - 356] agree with you but in my recent lasagna
[356 - 357] video I figured out that plain old
[357 - 359] noodles don't need to be cooked so long
[359 - 361] as there is enough hot liquid around
[361 - 364] them in fact somehow the texture is
[364 - 365] better like it's more evenly cooked
[365 - 367] since we're hydrating the spaghetti or
[367 - 369] lasagna noodles slower than we would be
[369 - 371] in boiling water and after five minutes
[371 - 372] of bake time here I'll come back and
[372 - 374] slide this pot out carefully and then
[374 - 376] stir everything up inevitably there's
[376 - 378] going to be spots with more or less
[378 - 380] sauce and redistributing that moisture
[380 - 382] is essential for getting things cooked
[382 - 383] properly I'll do my best to make sure
[383 - 385] these noodles are submerged and then
[385 - 387] I'll load this back in and check back in
[387 - 389] five more minutes five minutes later or
[389 - 391] at the 10 minute Mark I'll repeat the
[391 - 392] stirring one more time you can already
[392 - 394] see that the noodles are getting quite
[394 - 396] bendy and tender at this point but the
[396 - 398] sauce is still pretty loose this whole
[398 - 399] setup needs another six to eight minutes
[399 - 401] in the oven so the noodles can soak that
[401 - 403] up again I'll do my best here to make
[403 - 404] sure as many of these noodles are
[404 - 406] sitting below the sauce line as possible
[406 - 408] then I'll load it back in and keep on
[408 - 412] cooking and after 16 to 18 minutes of
[412 - 415] bake time it's time to pull this out and
[415 - 418] take a look as you can see it looks dope
[418 - 420] and cooking the sauce in the oven gave
[420 - 422] us quite a bit of roasty Browning that
[422 - 423] we would have missed out on on the
[423 - 425] stovetop the last step here is to
[425 - 427] determine pasta doneness by giving a
[427 - 429] couple noodles a bite and wow that's
[429 - 430] delicious it's got a really great
[430 - 432] texture and it's maybe just past Al
[432 - 434] Dente which is where I want it lastly
[434 - 436] I'll add in 50 grams of grated Parmesan
[436 - 439] cheese and stir that in my Aunt Karen
[439 - 440] who is a great cook taught me not to
[440 - 442] fear adding cheese right into meat sauce
[442 - 445] it makes things rounder more Umami and
[445 - 446] soften some of the acidity from the
[454 - 454] you guys this dish has the perfect ratio
[454 - 457] of meat sauce to Noodle and the two are
[457 - 459] seamlessly integrated into a delicious
[459 - 461] and dynamic hole in a way that I've
[461 - 463] never had before and like I said in the
[463 - 465] intro of this video this version of
[465 - 467] spaghetti and meat sauce is not just a
[467 - 470] fast one but now in my opinion it's the
[470 - 471] best version that I could make at home
[471 - 473] and it'll definitely be replacing the
[473 - 475] more labor intensive one that I've used
[475 - 478] in the past it's meaty deeply robust a
[478 - 480] tiny touch sweet it's Umami it's really
[480 - 482] the full package you guys and I really
[482 - 485] hope you try it soon let's eat this
[486 - 490] thing [Music]
[490 - 491] [Music] oh by the way here's a link to that
[491 - 493] lasagna video that I mentioned earlier
[493 - 496] the noodles also don't get boiled what a
[496 - 498] world you guys