Brian Lagerstrom's Trick for All-Day Flavor Spaghetti Meat Sauce in 30 Minutes
Brian Lagerstrom walks through his nostalgic, Midwestern-style spaghetti and meat sauce that comes together in just 30 minutes without sacrificing depth of flavor. Key techniques include breaking the meat down to pea-sized pieces, caramelizing tomato paste until rusty red, and steaming off drained pasta to prevent watery sauce. A comforting weeknight dinner that tastes like it simmered all day.
🧾 Ingredients
- 11 lb (450g) 80/20 ground chuck
- 28 oz (225g) hot Italian pork sausage (approx. 2 links, casings removed)
- 3200g (1 med-lrg) onion, medium diced
- 420g (4 cloves) garlic, minced or pressed
- 5Coarse salt, to taste
- 61g (1/2 tsp) dried oregano
- 71g (1/2 tsp) red chili flake
- 875g (1/3 cup) tomato paste
- 915g (1 Tbsp) Beef Better Than Bouillon
- 1028 oz (800g) can crushed tomatoes
- 11600g water
- 127-8g (2 tsp) granulated sugar
- 1310g (3 Tbsp) fresh basil, chopped
- 141 lb dry spaghetti
- 15Olive oil
- 16Parmesan cheese, for garnish
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