The 30-Minute Spaghetti I Make for People I Love
Video Overview & Insights
This "mom's" spaghetti and meat sauce recipe only takes about 30 minutes to make, but the result is so comforting and nostalgic that no-one will know it didn't simmer all day. Full recipe and instructions on my website at https://brianlagerstrom.com/recipes/moms-spaghetti
Tip: Put any Ground/minced meat in a bowl of water for sometime, before cooking then it will not clot and you'll have a nicer minced meat well sepearted.
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Finally something Lauren can eat! Gluten free pasta has improved so much over the years, this looks delicious.
MEAT "MUSHER": https://amzn.to/4lhQmHa
WOODEN SPOON: https://amzn.to/4roT5jK
he needs a plate to place the spatula rather than just puttingn on the counter
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but on the surface he looks calm and ready to drop bombs...
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That's some tasty looking spaghetti.
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I'm so used to the "reserve pasta water and finish cooking in the sauce" method that this threw me off, but it's definitely the nostalgic option. I'm excited to try this. My husband has been craving spaghetti and meatballs but maybe I can get away with a meat sauce instead... hahaha. This looks so good.
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Awesome video.
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Ingredients:
booyon
▪1 lb (450g) 80/20 ground chuck
▪8 oz (225g) hot Italian pork sausage (approx. 2 links, casings removed)
Thank you very much for what you do. This is one of several recipes of yours I've made for myself and the fam, and every single one is a hit. You've got great taste idk what else to say.
▪200g (1 med-lrg) onion, medium diced
▪20g (4 cloves) garlic, minced or pressed
This is so fucking good. Your recipes are the best on YouTube
▪Coarse salt, to taste
▪1g (1/2 tsp) dried oregano
Won't oilmake that yummy sauce slide off?
▪1g (1/2 tsp) red chili flake
▪75g (1/3 cup) tomato paste
I reallly prefer chunky pieces of minced meat (nicely brown caramelized on high heat)... I guess it's rather personal taste.
▪15g (1 Tbsp) Beef Better Than Bouillon
▪28 oz (800g) can crushed tomatoes
If you decide to put it in a slow cooker, when do you add it and how long does it cook for?
▪600g water (or enough to fill the empty tomato can ¾ of the way)
▪7-8g (2 tsp) granulated sugar
Might want to invest in a hair net.
▪10g (3 Tbsp) fresh basil, chopped
▪1 lb Dry Spaghetti
The meat 'smoosher' is really nice to have for $10. I used to use a pastry cutter which works but PIA to wash later. Essential move for gringo tacos, especially Taco Bell clones.
▪Olive oil (for tossing pasta)
▪Parmesan cheese, for garnish
I am literally in pain that I do not have access to fresh basil...
1 Warm a Tbsp oil in a large Dutch oven over medium-high. Brown the ground beef and Italian sausage together, breaking the meat into small, pea-sized pieces.
2 Add onion, garlic, and a pinch of salt to the meat. Cook 3–5 minutes until the onion softens and turns translucent.
and all good Italians know that that is NOT Mom's ..she would of added the sauce to the noodles stir and then plate !!!
3 Add tomato paste and stir constantly for about 2 mins, until it darkens to a deep, rusty red. If the bottom of the pot starts getting too dark, splash in a little water and scrape it up.
4 Add the crushed tomatoes, water, beef bouillon, sugar, oregano, and chile flake. Stir to combine and bring to a simmer.
Before becoming aware of the “meat musher,” I was told, “meat masher,” 😂 a few years ago, I would sit there, and break it into fine pieces with my wooden spoon. Grateful for this kitchen gadget, fs! Def a little more time, but so worth it! Not a fan of big chunks.. To each their own though ☺️
5 Lower heat to medium-low, partially cover the pot, and let the sauce reduce for about 20 mins, stirring every 5 mins. Don't skip the lid — the sauce will splatter everywhere without it.
6 While the sauce reduces, cook your spaghetti in boiling water 10–12 minutes, or per package directions.
For the non-pork folks, there are a couple brands of chicken Italian sausage. You'll have to de-case them & i don't know if they'll affect the rest of the recipe. Taste- wise, they're good, not as good as my beloved Jersey Shore boardwalk sandwiches, but close enough when i make one at home.
7 The sauce is ready when a spoon dragged through it leaves a slow-closing trail. When in doubt, reduce it a little more.
8 Drain the spaghetti and toss with a small drizzle of olive oil. Let them steam off for 3–4 minutes — this prevents excess water from watering down your sauce (no dreaded orange tomato water!).
Your video randomly came across my feed and I decided to try this recipe a few weeks ago. According to my daughter, I am no longer allowed to make spaghetti any other way. She loves this recipe. I also tried your chicken piccata recipe and it was a hit as well!
9 Off heat, fold fresh chopped basil into sauce and taste for salt. Adjust if needed.
10 Serve spaghetti topped with a generous ladle of meat sauce and plenty of grated Parm. Goes great with garlic cheese bread.
“Your mom ain’t nothin” - Brian
😉
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Made this last night and it was excellent. You are truly a blessing, Brian!
More User Perspectives
Potato masher for the smooshing win!
@dsmith-vt7lpI’m eating spaghetti with the sauce right now. It’s delicious. It did take me quite a lot longer than 20 minutes to get it. Reduced to the right consistency but worth the extra time and still quick Thanks !
@pamchamberlin6703You lost me at grams. Thumbs down.
@jeeper360It seems all ground meat recipes recently (and you have on occasion) talk about ensuring you basically smash burger the meat as much as possible to get that maillard effect. Maybe you have commented on this in the past videos but why wouldn't you do that here, and when would you recommend that is something you should do?
@302hugoI made this the other night for my family and everyone loved it. Thanks Brian!
@brantleyhudson2892Another home run. Made this for the family and my 8 year old went back for thirds. Definitely going into our rotation. Thanks for such great content.
@matthewmorgan1715My wife wants to know what sauce you make for people you dont like. Lol. Prego?
@SteveHeil-240Looks delicious
@JosephVespaThank you Bri 🎉
@bjley780Love this recipe, it's very similar to my own go-to meat sauce. I add a little more basil and oregano than you do, a good long grind of black pepper, and a couple tsp smoked paprika; and I add a Knorr stock cube or teaspoon of Better Than Bullion to it to brighten up the flavors.
@ecmcdHey Bri, since i know you're always open to try, next time you do this exact same sauce , throw in 4 dried bayleaves (mom does 6 but i think its too a lil much) and you'll tell us how good it turned out haha !
@kayloko1Need to pull a Jesus and turn that water into wine.
@MagdalenFarleyRMTThere's vomit on my sweater already
@EdgarHuerta-m8tI just made this last night. Freakin awesome!
@mxtb62It's so funny how you gen X like to throw that word "literally" into every sentence. Glad to see you back on YouTube!
@Stanjj-l6iGrams?…
@dougwalker9647This is exactly how I make spaghetti at home. But without the better than bouillon and extra olive oil. Nice touches going to definitely add.
@ivannevarez8478Ive made this one anr his one pot one. Me and my wife both agree his one pot one is better. However this one looks nicer for sure. And id imagine its way easier to double this one if you are serving more people.
@ryanpower1291Didn't have any Better than Bouillon, threw a couple chunks of Parm rind instead to up the glutamate factor. Came out great, kids loved it
@9Zero7BelowI came across this recipe on the Cook well website, didn’t put together that it was yours until I started watching the video. I wish more of your stuff was over there!
@tylergreene1573Ugh. Based on user comments in general, across all content, youtube wide, I totally understand why you took a breather from youtube videos. The human race can be tiresome at times. More often than not. Welcome back. I enjoy your content.
@ChuckklesTheClownLOL. My Irish mom’s spaghetti sauce, in NYC, was to open a jar of Ragu. Then, I met a girl. I made dinner for her. I opened a jar of sauce. “No, no, no!”, she said. Next time, she taught me how to make this sauce here. Changed my life. Thanks Brian for educating the new borns. Its important. Hopefully, they pay attention.
@ChuckklesTheClownUse a hand mixer to break up meat, pea sized in thirty seconds. Best advice I got from kitchen aid rep on tv.
@teenajones7120I tried making this and used sweet Italian sausage (loose) instead of hot Italian sausage by mistake, but the sauce was pretty fatty and didn't thicken up for a long while. Would you recommend skimming off the fat? Or trying a different sausage brand? Not sure what I might be doing wrong, but I'm pretty sure it'll end up still tasting good!
Edit: okay maybe it's coming together now! I did end up skimming a decent amount of fat off, but the rest seems to be relatively better incorporated after thickening.
You should totally do a video with "the Midwestern mom"!
@chefdingoYum! What is a good nice tasting olive oil you’d recommend for the drizzle at the end?
@lasting.joy.reads.Maybe I missed something, but why did you stop cooking on the big stove behind you? I really liked that you weren’t like other YouTube chefs that use the tiny stove in front of the camera. It felt more personal and realistic. I just don’t see why the smaller stove is necessary
@9gaglover321