The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!)
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This easy one-pot 25 minute spaghetti and meat sauce recipe is BETTER than the long version. Go to http://seed.com/brian and …
Since I’ve done this one a dozen times already, here is a tip – wrap all the spaghetti in a clean towel and then brake it 😂 saves time and kitchen is left clean
Americans don't want and don't do metric.
If I rinse the pasta before I include it, would that reduce the starchiness of the end product? I like this recipe very much, except that it ends up being a little too starchy for my taste.
Brian, you are awesome. I'm trying this version tonight.
This recipe instantly went into the meal rotation at our house. Super dope and really easy at the same time 👌🏼
I would love to see you develop something similar for a Cajun chicken and sausage jambalaya, being from Louisiana. I always struggle to get the perfect water to rice ratio consistently, and I know for a fact you would nail it 👍🏼
You cant make good sauce in 20 minutes .My Nonna is turning in her grave .You would be run out of town any were in Italy .Absolute minimum of 90 minutes needed but even that is short.
sorry if I missed this, but what is the oven temp?
Tried this recipe thought the sauce was very good. However no matter what I tried my noodles always tasted pasty. Idk how to fix it I think it still came out well despite the pasty noodles.
Wtf
New cook here and need some quick advice please. I want to make this dish but I only have a 5.5 qt Dutch oven. Brian uses a 6.75 Dutch oven. (There's just two of use). How would I do this?
I made this, and (I mean this in a good way) it tasted like Stouffer's lasagna 🤤
Just made this and agree, it’s very very good. Texture is lovely, can’t wait to have it again the day after so the sauce is going to be even heartier – thanks brian!
You are The Best, I changed the pasta to Rigatoni and it is delicious THANK YOU !!
Wonder if this awesome recipe would work with rotini noodles???
Very similar to a family favorite – slightly different proportions and seasoning. Really, really good, and now the NEW family favorite! Thanks!
I've made this four times now. I've never tasted a better version of this dish; it is a family favorite.
Was the grease drained?
Can someone tell me how big that pot is. I want to try this but need to buy a pot. Honestly I have no clue what I need.
I've made this twice, now, and I can say that the hot Italian sausage and the specified amount of chili flake is absolutely necessary. The first time, I made it shortly after Bri published the video with what I had on hand, mainly mild Italian sausage and I'd learned the hard way from Paul Prudhomme's recipes to dial back the pepper the first time I try making something. It turned out kinda "meh". I mean, it wasn't bad, but I wasn't impressed. 😕 I decided to make it again, tonight, and I made it following Brian's recipe closely. The hot Italian sausage and the additional chili flake made a significant difference. It went from "meh" to, "Wow. This is pretty darn good!" Like, looking forward to getting home and having some leftovers for dinner kinda good, and, as others have mentioned, with a little toasted garlic bread and a salad, this makes a fantastic weeknight meal. (For the "garlic bread", I went super nostalgic and hit half a hot dog bun with butter and garlic salt like my Mom used to do for us while we were growing up. ☺)
This is the 5th weeknighting recipe I've tried so far, and everyone has become a part of the rotation
I just break the noodles while they are still in the box. I bend the box in the middle by pressing it against the corner of the counter. One hand on top one on bottom middle on counter corner push.
Ok I made this one and wow is it good… I'm having leftovers and still in shock at how good it is
Do this with short pasta instead of spaghetti and you get a wonderful pasta al forno. Why are people so obsessed with spaghetti? A simple thumb rule: if you need to break the spaghetti to make the dish work use short pasta instead and it'll be even better.