Spaghetti Meat Sauce

Ingredients

Fruits & vegetables

• 200 g (1 medium-large) onion, medium diced
• 20 g (4 cloves) garlic, minced

Fresh herbs

• 10 g (3 tbsp) fresh basil, chopped

Cheeses

• 50 g (½ cup) grated parmesan, plus extra for garnish

Pasta, rice & grains

• 340 g (12 oz) dried spaghetti, broken in half

Pantry, spices & condiments

• 1 g (½ tsp) dried oregano
• 1 g (½ tsp) red chili flake
• 75 g (⅓ cup) tomato paste
• 15 g (1 tbsp) beef Better Than Bouillon
• 800 g (28 oz) can crushed tomatoes
• 7–8 g (2 tsp) granulated sugar

Meat

• 450 g (1 lb) 80/20 ground chuck
• 225 g (8 oz) hot Italian pork sausage

Method

1. Brown the ground chuck and sausage in a wide pot over medium-high heat, breaking them into small pieces. Spoon off excess fat if needed.
2. Add the onion and cook until softened. Stir in garlic, oregano, and chili flakes until fragrant.
3. Add tomato paste and cook until it darkens slightly. Stir in the bouillon, crushed tomatoes, and sugar.
4. Bring to a gentle simmer and cook until the sauce thickens and the flavors combine, stirring occasionally.
5. Cook the broken spaghetti in salted water until al dente. Reserve some pasta water, then drain.
6. Stir basil into the sauce. Toss with the spaghetti and parmesan, loosening with pasta water as needed. Garnish with extra parmesan.

Inferred method: No cooking times or added fat, water, salt, and pepper amounts were supplied; use visual doneness and season to taste.