The 30-Minute Spaghetti I Make for People I Love

Steps

1. 1
   Bring a large pot of water to a boil over high heat for cooking the pasta later.
2. 2
   Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat, add ground beef and Italian sausage with a pinch of salt, and mash the meat continuously for about 6-7 minutes until finely broken down and browned.
3. 3
   Add the onions, garlic, and a strong pinch of salt, cooking for about 5-7 minutes until the onions turn soft and translucent and the garlic smells fragrant, using the fond for extra flavor.
4. 4
   Stir in the tomato paste and cook for about 90 seconds until it turns a deep rusty red and smells fragrant, adding a splash of water if the pot starts to scorch.
5. 5
   Add the crushed tomatoes, then rinse the can with some water and scrape any residue into the pot, stirring everything together.
6. 6
   Lower the heat, stir in sugar, beef bouillon base, chili flakes, and dried oregano, then cover and simmer over medium heat for about 20 minutes, stirring every 5 minutes, until the sauce reduces by 30-40% and thickens nicely.
7. 7
   Meanwhile, cook the spaghetti in the boiling water according to package instructions, then drain very well and let it steam off for a few minutes, tossing with a bit of olive oil to prevent sticking.
8. 8
   Turn off the heat, stir in the chopped fresh basil, and taste to adjust the seasoning with more salt if needed.
9. 9
   Plate the cooked spaghetti, top generously with the reduced meat sauce, sprinkle with plenty of freshly grated parmesan, and finish with an optional drizzle of good olive oil before serving.