The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!)
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- Опубліковано 2 тра 2024
- This easy one-pot 25 minute spaghetti and meat sauce recipe is BETTER than the long version. Go to seed.com/brian and use my code BRIAN for 30% off your first month's supply of Seed's DS-01® Daily Synbiotic. 30% offer is only valid until 4/25. (after that, it's 20% off: use my code BRIAN)
FULL RECIPE AND INSTRUCTIONS: www.brianlagerstrom.com/recip...
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-- INGREDIENTS --
▪1lb/450g 80/20 ground chuck
▪8oz/225g hot italian pork sausage (O use 2 links)
▪200g or 1 med-lrg onion, medium diced
▪20g or 4 cloves garlic, minced/pressed
▪Coarse salt
▪1g or 1/2tsp dried oregano
▪1g or 1/2tsp red chili flake
▪75g or 1/3c tomato paste
▪15g or 1Tbsp beef better than bouillon
▪28oz/800g can crushed tomatoes
▪28oz/800g water (enough water to fill tomato can)
▪7-8g or 2tsp granulated sugar
▪10g or 3Tbsp fresh basil, chopped
▪12oz/340g dried spaghetti (broken in half)
▪50g or 1/2c grated parmesan + extra for garnish
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CHAPTERS:
0:00 Intro & starting the sauce
4:17 Seed (ad)
5:26 Baking and finishing the dish
8:03 Let’s eat this thing
#spaghetti #onepotmeals #quickdinners
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Just made this as Brian described and it is delicious! Three months ago, my wife suffered a major stroke which left her partially paralyzed on the left side. Since that time i have struggled to make meals half as good as she once could, but all that ended today. Thanks for your easy-to-understand cooking instructions, for having a great palette, but mostly for sharing. I am looking forward to trying all your recipes.
I hope and pray that your wife is recovering and gaining life back. I hope you also have peace from God. Keep going He’s got you. Sending prayers and love. ❤
Congratulations on trying. You will find some great recipes with Brian. Well done, and my best wishes to you both. Things will get better! 👍
🙏🏻❤️
I am glad you found such a good teacher...Brian's approach is very straightforward, and worthy. All the best to you and your wife.
Wishing lots of love and good meals for your and your wife. Blessings from me and my cat Lucis here in Norway.
I just absolutely love how honest and non-pretentious you are. It makes cooking feel so much more welcoming and familiar. Thank you, Brian
Be a babish, not a josh 👀
@@vuhuynh2028 that's a fun way to put it🤣
I absolutely love when food content creators focusing on making cooking accessible and simplified. The mystification of good food is so obnoxious, and pretentious food snobs only serve to alienate their audience from what is otherwise an everyday life skill which is much more attainable than they might make it seem. Ethan Chlebowski and Adam Ragusea I love for being the type of people who make food with the explicit purpose of eating it, while people like Joshua Weissman seem to do it performatively.
We are so thankful for Brian.
That’s the great way to describe him. I love the dance at the end.
One of Brian’s best home cook recipes. Not too fatty or sugary and made with ingredients that are easily acquired. Few dishes and not spendy. Yet, he has enough tricks up his sleeve to elevate the dish to restaurant quality. Excellent.
This has become a staple meal in our family. It's easy and fast to make, much better than your typical spaghetti dinner and most importantly, is a really fast clean up after along day of work. Thank you so much!
i can hear the italians already screaming nonsensically arms flailing at Brian
Mamma Mia, You pissed on my momma's Ragu.
Traditionalist Italians are always freaking out ! Dramatic poppets 😅
He didn't call it a Bolognese or a Ragu so he should be fine
🤌🤌🤌🤌🤌
Ave Maria is playing the back of every Italian's head with that slow mo cut of the pasta being broken in half.
FRICKEN RIPS. The fact that you posted this in the morning and I had all the ingredients (more or less) to throw it together into the easiest/tastiest weeknight pasta. Thank you!!
First time watcher, wasn't sure what to think. Then you chopped an onion like a normal person. New subscriber.
made this tonight and absolutely loved it. It was about six portions for me and was as easy as you presented it! Also, thanks for the tip on cutting the onion.
You could also put a Parmesan rind in the sauce to bubble away during the pasta bake! I always save mine and freeze them for meat sauces.
I did this once and it freaked me out because it completely disintegrated! 😮 It was in a slow cooker I think.
What did I do wrong?
That's so wrong I'm sorry but you're not supposed to use it that way. In Italy we use rinds of parmigiano to flavor soups or stocks absolutely not tomato sauces
@@samuelefeliciangeli2400 no one cares 😅
@@coreyjacq there are better ways to do things rather than use 25 mins of ur time to cook something gross.... For example using the same amount of time to put parmesan right :)
@@samuelefeliciangeli2400 if it works for them it works for them. If it doesn’t work for u it doesn’t work for u. Move on snob 🤣🫶
Made this tonight and WOW! Hubs “this may be the best spaghetti I’ve ever had, most certainly the best you’ve ever made”. And I’m no slouch in the kitchen. Thanks Bri!!!
Wow I’ll need to try, Hubs is so lucky to have you!
You never had chef boy ardee?
After having just made this for dinner, it is absolutely amazing how good this tastes and how few dishes you end up with. Not to mention how quick it was to come up with a deep flavor tasting Bolognese. Thank you, thank you, thank you!
I made this exactly as the recipe is written tonight. Easily one of the best spaghetti dishes I’ve ever had. Thank you, Brian.
Tried this out last night and it was better than I expected. Will definitely be the way I do spaghetti from now on. The sauce was rich and flavorful with just a little heat and the spaghetti was nicely cooked. My wife said it tasted better than spaghetti at a restaurant. So easy, and only one pot to clean!
I don't comment on UA-cam videos.. BUT, i just had to say THANK YOU, THANK YOU and THANK YOU for this one. I've made it half a dozen times since it dropped and the entire family loves it! Easy to make changes depending on what's in the fridge and always tastes great. Love your work mate.
Love this. Over the past 11 months it's become an at least once-a-month pot of yummy for the household. Really magical.
Brian, Dale here. Northern Illinois guy Lombard 73 grad. I did the spaghetti recipe simple and top notch. My new go too. Thanks for your hard work.
3:46 I actually have a tip for this.
If your pasta is in bag-like packaging rather than a box, you can break it against the edge of your counter, using it like a wedge, while it's still in the packaging.
It's quick, easy, and also leaves you with more uniform pasta.
Definitely use Brian's method if you get your pasta in boxes though.
I just buy Half-Length Spaghetti
@@richhansen8617 just order take out
@@Dee_Rod That makes no sense at all
@@Dee_Rod Only if Brian makes it first.
Or maybe don't commit noodle heresy and figure out how to not break them
As a last minute flair addon you can tuck some fresh mozzarella balls into the pasta like the eggs in a shakshuka and throw it back in the oven to let the top get a little crispy and let the noodle warmth melt the fresh mozz.
This spaghetti dish was super delicious. Thank you for sharing your culinary skills. Since I love mushrooms I added them and a little red wine too.. This recipe is a keeper.
Sausage 2 links
200 g of onion
20g of garlic
Pinch of salt
1 g dried oregano
Tomato paste
Tomato can
Water from the empty tomato can
6 grams of salt
8 grams of sugar
10 grams of chopped fresh basil
Can't forget the beef (450g of 80/20)!
@@Cookeg04
Or the bouillon.
@@Notacessasionistnah u can prolly forget the bouillon :3
@@tovi3280 True!
Hot tip, break the pasta while still in the packet you can hang half of it over the edge of a bench if you want more "uniform lengths".
Or just Ceasar that shit, many pasta not strong 🙊😂
You should start a series on this Bri!! 1 pot recipes
Made this last night. A great hit with my all my friends. Used the comments tip and broke spaghetti in the packet. Easy and no mess. Love your channel.
This is such a time saver from my regular spaghetti and meat sauce recipe. I made a few ingredient changes to our liking but followed Brian's method of prep which is just perfection, pasta to liquid to timing. It seems like alot of liquid at first...but trust the process. For us, there was a little too much meat for our liking for 12 oz of pasta, even without the sausage, easy to fix. Also, the sauce had a more starchy flavor the first night. However, it was not noticeable the second night. I only wish I could add the red pepper flakes, but one of us in the family doesn't like spicy heat :). I'm now a subscriber, thanks, Brian!
Just made this for dinner tonight, and it was a huge hit! Actually, made it twice, but the second batch was made with ground turkey instead. Both came out amazing! Thanks for posting this!
I made this last night and can confirm it is actually the greatest spaghetti I’ve ever eaten! The texture of the noodles and the sauce is just better. And it was almost overwhelmingly delicious! I will be making this again…and again, and again! 😂
It's likely the gluten expelled from the pasta during cooking, gives the sauce a creamier texture. I cook a lot of pasta in the sauce for just this reason.
@@hellishhybrid1839 starch, gluten can't be released from the spaghetti because it is insoluble
@@SaltyMikanCorrect!! That's how we make seitan, the starch dissolves but the gluten protein stays behind!
I’ve made this dish about five times and it’s turned out perfect each time. It’s become my go-to/get to the table quick meal. Tonight, I added 8oz of sliced white mushrooms right after the better than bouillon and angel hair pasta instead of spaghetti. Also, I used fresh green onion sausage rather than Italian and it added a bit of extra punch. All in all, it came out PERFECT! Thanks Brian for getting me started on what is probably my favorite dish.
So in other words, you made something completely different from Brian's dish?
@@elliebellie7816They improved it to their personal preference. If no improvements had ever been made to things we’d still be using pots for toilets and throwing it into the street.
You are a great Lawyer and understand this so well ! So glad I found you ! Sending Love and Prayers ! God Bless you !
Made this awesome recipe to feed my 5 out of 6 children, myself and hubby! What great tricks to boost flavor! You have a new sub! Thank you! ❤
Pasta absorbs water 2x of it's weight. You can make any sauce or stew into a one pot pasta dish by just adding pasta and twice the amount of water. This also works for casseroles, add a little more to compensate for evaporation.
You probably want a little less than that because one of the goals is to have the pasta absorb flavorful water from the tomatoes as opposed to plain water from the tap. We're putting that water into the pasta instead of boiling it away in a long simmer on the stove.
That really depends on the pasta so it's quite a bad idea to use this as a guide.
@@David34981 Yes, obviously this refers to dried pasta. Don't try this with gnocchi or fresh pasta.
And for the other um akshhually people, this is a guideline, you're allowed to make tweaks according to your preference.
Italians mix sauce and pasta after cooking in one pot. I don't do this, because if you want to eat the rest later it gets very dry. The pasta suck all the fluid. So I leave in two pots and mix it for the meal. I also put celery and carrots in the sauce...like in an italian ragout bolognese.
Love the sauce recipe! This "cook the noodles in the sauce" method has been on the internet a lot lately. I happen to love the method. The pasta beautifully flavored by the sauce and the pasta tends to thicken the sauce a bit. Chicken Spaghetti (with a little cajon season and a sprinkle of cayenne) is my most recent favorite!
I've made this twice in the last 2 weeks. It is awesome -- entire family loves it. Some ideas to consider: 1) when you add the onions also add 2-3 chopped up carrots. 2) make sure your pan is very large and very deep. 3) The first time we made this we used 1 box of pasta -- the leftovers didn't have enough pasta, though. So the 2nd time we used 1.5 boxes and added about .5 cups of additional water.
Is 1 box 500g?
You could also add in celeriac, completing the classic triad called “frittata” to give the vegetable umami base characteristic of bolognese and some other Italian cuisine dishes.
I always add carrots instead of the sugar. Carrots sweeten and color the sauce. I don’t chop up the carrots, just cut them in planks so I can fish them out before serving. ❤️😎🐈⬛
Carrots in spaghetti should be punishable by crime
@@thejohnnyrust. Gee, I guess I’ll have to call all the Italians I grew up around and tell them you said it’s a no-no.
I made this tonight. It was so delicious! Thank you for the recipe.
OK, I made this over the weekend, and actually in two versions. First, this is a banger of a recipe, and I think that is likely due to the Better Than Bouillon paste. Truly delicious.
I did one just like Brian, and it was amazing. But I also did a lighter version that used ground turkey instead of the beef, but did everything else the same. It wasn't quite as good, but still one of the best non-beef red sauces I have ever had. BTW, I use my potato masher (the kind made from squiggly wire) to mash the meat super smooth, and it works great. Also, be very careful that your pasta doesn't stick together before its soft enough to stir into the sauce fully.
Made this tonight. I don’t know why I would be surprised that it came out fantastic but it really did and I really was lol. 25-30 minutes on the table INCLUDING prep. I might’ve hit the 45 minute mark timing it for when my wife and daughter got home but damn, what a powerful addition to the weekday rotation. This, some good bread and a side salad and we were all happy as pigs in…blankets.
at what oven temp?
Hey, you invented the baked spaghetti that my mom made all the time back in the 1970s…
While this isn’t anything new, it is tasty and a good way to get heathy home cooked food into people’s busy lives, so thanks for sharing this.
I made this also, and it was seasoned well, and the bouillon sauce made the difference, and tomato paste, I didn't have much paste, so I use a little ketchup still it came out great I just didn't put enough water.
@@dr9299 425°F
who eats bread with pasta what the hell
From opening the fridge to on the fork this was about 40 mins! Flavors and textures were superb, impossible to not love. The next time my kid is having a sleepover instead of wasting my money on mediocre Thai take out for them I'll serve this up. The recipe can feed a crowd, Thank you so much!
I've cooked this maybe 6 times now and it's officially my favorite recipe of all time. It's easy, quick, and absolutely delicious. My mom and sister love it too. Thanks so much for this!
P.S. If you were to create an easy home-cook recipe for birria tacos, I would love you forever.
Thanks so much for watching and the generosity
might be all the salt. lol... try it with less salt.
8 grams added on top of everything else used? ridiculous.
@@johnhendrixson8133 ....whose recipe is this? I too would cut back on the salt, but I don't feel the need to call someone else' recipe "ridiculous" just because I don't agree with the ingredients.
@@johnhendrixson8133nobody cares about that, enjoy the food.
You know, only $4 goes to him. The rest goes to google.
It’s legit. Best spaghetti we’ve ever had. We managed to use the entire 16 ounce box of noodles with about a third can more water added. Also a splash of wine to deglaze before adding the tomatoes was very nice. 🍝
Did you use spaghetti or noodles?
@@joeventura1 I used spaghetti noodles.
@@skatimmy737 never saw a box that said spaghetti noodles. I think you just mean spaghetti.
@@joeventura1 Thanks. You've really cleared things up lol
@@skatimmy737 yes imagine all the people in stores looking for something called "spaghetti noodles" getting strange looks
Brian, I can't thank you enough The words "MORE! MORE!" were music to my ears. My severely autistic child is seriously the pickiest eater on the planet and has a VERY limited palette. She tries a lot of food but rejects most things. Well, she gobbled up the first bowl, ate seconds and then THIRDS.. and asked me to make it again the next night!! I followed the recipe exactly, including red pepper flake however, I went with sweet sausage because my kid freaks out if something is spicy. It came out super delicious, even so. HUGE Thanks! I've made once a week for the past month. If my kid had their way it'd be 3x a week or more.
I made this tonight and it was a hit! Thank you for sharing this dish.
Made this for dinner tonight, we love spaghetti, this was 10/10 and we would make again, the depth of flavors in such a short time!! 👏🏻👏🏻👏🏻👏🏻
I made this tonight for my meal prep for the week and it turned out amazing. Thank you super easy recipe.
A big shout out from the Chicago area. Just made it and sitting here eating it! Prep to eating is 2 hours.....one pot makes clean up a breeze. Taste "Great" The spaghetti is done to perfection with the no boil method. I've tried more than a few spaghetti recipes here on YT and I still think "Cooking with Julie" Cuban spaghetti is # 1 and you're is a very close at #2. Thank you for a great meal!
Made this tonight and it was delicious! Really grateful that it was just one pot. And I did it in just over 30 minutes, including making a salad and tidying up. The just over the 30 minutes was because I should have grated the cheese ahead of time. Great recipe. Thank you!!
I made this tonight and absolutely loved it. It was about six portions for me and was as easy as you presented it! Also, thanks for the tip on cutting the onion.
OMG I made this and it’s awesome!! This is my go-to spaghetti and meat sauce for now on.
I just finished cooking this and it was very good especially for how little time and prep it took. Thank you!
Nice concept. I'm definitely going to give this recipe a try. What I liked most about this method is the piping hotness of the final dish. Mixing boiled noodles with sauce sometimes cools things off and I really like a good hot meal.
Thanks!
Gave this recipe a shot, since I had most of the ingredients already, and I can confirm that it's extremely delicious. The best meat sauce spaghetti I've ever had, but don't tell my mother that. Will definitely be making this one plenty of times in the future!
Looks like shit
I've made this recipe like 3 times since you've released this video and it hits every single time. I grew up eating spaghetti and while admittedly we never bothered with any complex recipes for it, this is the best I've ever had including restaurants. The tomato paste and beef boullion are like cheat codes for that deep roasty flavor. Just wanted to say thanks for this one!
I'm wondering how the pasta comes out in this recipe, I really like my pasta to still have a solid bite to it, if it's mushy I'd rather not eat it at all.
@@nyoxiz5953 not mushy at all...this was excellent. If you're worried about mushiness, cook it a few min less.
Brian is the absolute king of just doing every freaking thing in the oven. I used to do 95% of my cooking on the stovetop, which I still love, but now I use the oven every other time I cook, and I'm making tastier food with less work. Thanks Bri
Tried this tonight and it came out soooooo good. It's my new go to. Worth every minute spent by the stove 🎉
I've always baked the dry lasagne without boiling 1st, it's how my parents did it too. Works great for any baked pasta dish so long as there's enough excess liquid to absorb. So much more flavour when the pasta is plumped up with tasty sauce juice rather than the salt water and the texture is great, even overcooked it's still has bite and substance. This looks great, the sauce itself is really close to my no-time-for-ragu weeknight shortcut recipe.
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. ☺)
Yep. It's spaghetti all'assassina(which AFAIK is always made with liberal use of chili flakes). You have to spice it up because you're losing the contrast between the noodles and sauce.
What temperature should the oven be when you put it in?
@@Grimmwoldds While there’s enough liquid to reconstitute the pasta, it doesn’t brown and crisp like spaghetti all'assassina. Completely different dish.
Kudos Brian. This was easily explained and easy to make. Noodles cooked in sauce always the way to go from now on. Very tasty with the hot sausage indeed. Thanks.
This is really good but it didn’t take me 25-30 minutes…. 1 hour 15 minutes 😅
I made this over the weekend so EASY and DELICIOUS! Thanks Brian.....will have to go in the rotation.
Yay! A one pot meal I won't screw up. I admit that the whole dry pasta with the extra liquid recipe has never been my friend. But, the steps you take us through to stir it properly, makes me believe it would be an ideal dish to show a novice cook how to improve their game. I can't wait to taste "THE BEST SPAGHETTI I'VE EVER EATEN".
Omggg...🤦🏽♀️
Seriously??
🤣
I watch your videos as much for entertainment as I do to learn how to make the recipes. Also this is the best spaghetti I’ve ever eaten/had! I use this recipe every time now.
This was great! I want to make a larger portion so that I have more leftovers next time. But I really like this video and recipe. Easy and delicious. I’ll be making my spaghetti like this from now on
Just came here to say this recipe has revived spaghetti in our house. We had gotten to where we didn't hardly ever make spaghetti because it was just kinda boring. We've now had this version 3 times in the last month and a half. And the using part ground beef part Italian sausage, genius! 😋
Woo! So glad it hits. I’m so stoked on this recipe.
making good food, or great food, is one of the essential experiences of your life. everybody eats...and daily. might as well make it enjoyable as possible! there are sooo many ways to make it happen!!
@eramosat Agreed, growing up I didn't grow up in a house with parents that really knew how to cook, so I've had to teach myself pretty much from scratch. Luckily over the last 10 or so years that it's become a priority we're to a point that it's hard for us to even go out to eat because making it at home is so much better.
@@jenniferwilken6059 well done. my home growing up did ok with cooking, but any adult still has to figure out what they will do when faced with the task of feeding themselves. there are so many options! I am glad I found a cook-for-ourselves path, so rewarding. seems like you did too,
all that being said...I do really like this one-pot approach to spaghetti offered by Brian. but for my own taste, it is sometimes much too much meat! I myself often halve the amount of meat, and add veggies that the people at my table will accept...mushrooms and spinach/collard greens are great choices that benefit from the method.
I was skeptical of this one but it turned out great served with garlic parm bread. A surprising amount of flavor you get from roasting it in the oven. This is my new weeknight spaghetti recipe.
Are the noodles not gummy?
@@skeleton1765 not at all, its amazing how well the recipe actually works. A bit of black magic almost
@@yourmomlol3083 Idk. I’m skeptical. Ethan Chelbowski(sp?) posted an alternative noodle preparation and it was honestly terrible. I’ll give this a try, but just a noodle and cheap sauce trail run, haha.
@@skeleton1765 to be specific I used Cento crushed toms and paste but not so great Barrila noodles. Just be gentle when you stir it when it's in the oven. Usually the first stir is more of a push the stuff at the bottom thing to get sauce to the top and a more involved stir at 10 mins.
@@yourmomlol3083 Next time you get pasta try De Cecco in the Blue and Yellow box. Spaghetti is obviously great their orecchiette are excellent as well. Cento tomatoes are fantastic as well.
Thank you. Everyone loved it and especially my husband, who grew up with Italian friend’s momma’s cooking.
I’ve made this recipe so many times since I first found this video. It’s amazing.
Made this last night and it is BANGIN! My family's new favorite spaghetti! Thanks, Brian!
Another winner, B-Man. This could have been a Weeknighting episode, too. (Big fan of that series!) I started doing something similar after Kenji's one pot, three ingredient Mac n cheese hit the interwebs. Purists...if you don't like broken spaghetti, use rigatoni, penne, or even macaroni. If this doesn't work perfectly for you, just realize that you're trying to align independent variables of doneness: texture of the noodles and thickness of the sauce. Refine this by tweaking the amount of water you add. You can always add more water, but boiling it off takes more time and can force you to overcook the pasta.
Just made this pasta and it’s great! Thank you for another winner, Bri!
Man this looks good! I'm definitely trying this!
Started doing one pot spaghetti recently. It’s a game changer. Trying this recipe soon as this looks amazing
Made this tonight and got the wife’s seal of approval. Used an oblong roast dish, so no need to break the spaghetti!
I've made this several times and making it again tonight! ❤️
Made this tonight and it was amazing! Keep em coming! 🍝🤌💯
Don't even add the spaghetti. Just give me the pot of meat sauce and a spoon with some french bread and I'm good.
My man out there barefoot cooking 1:07 you know he keeps that kitchen floor clean!
This is the best and its so easy thank you ❤
_The _*_joy_*_ on your face - and in your mouth - was everything, Brian!_ 🍝
How did you know I was in the mood for spaghetti and meat sauce? I am making this tomorrow night! Thanks Brian!
Thank you for an uncomplicated, easy, mid-week dish!
This is easy?!
@@DietBajaBlast Fairly easy. What do you consider complicated about it?
@@DietBajaBlast what's hard about it
@@DietBajaBlast Extremely
@@DietBajaBlast If you are used to cooking often this is easy. Most cooking involves way more steps.
Made this tonight for just myself so I halved the recipe. (Normally my sister would be here but she is visiting her son in another state for Christmas.) It was so delicious! I can’t wait for the leftovers tomorrow as the flavors have more of a chance to meld overnight. Leftover spaghetti is my favorite.
I‘m a mom of two little boys(two and nine) living in Germany. Sometimes it can be pretty hard to book something that both boys eat and love! Plus I don’t always have the time to cook something To stay in the oven for two hours(even if I would love that)… point is, I cooked your recipe today and was a hit! 😊 both love it, and wanted some more! What else could a mom ask for?
Compliments to the chef! You know you created something delicious when the most honest critics appreciate your work! Thank you, Brian! I actually did my own victory dance in my head today😅
Hey Bri, I am a fairly new subscriber and I just want to say thank you for the wonderful and delicious recipes. I’ve made this one pot spaghetti along with the garlic knots for three consecutive weeks now. My fam cannot get enough.
Next on the list is the hamburger buns. ❤❤❤❤
What's this about Garlic Knots 😋?😍
I was pretty skeptical about this one, but it sounded so simple I gave it a try. Crazy…absolutely nuts. But it works! My son said it was the best spaghetti I’ve ever made! Which hurt a bit…lol. This was delicious. I did have to leave it in the oven a little longer than yours, and it really does a number on your pot, but otherwise, perfect.
This recipe was delicious! Thanks Bri and Lorn!
First recipe of yours I ever tried. IT WAS AMAZING!
One time our power was out, so I had to cook on a single burner camp stove. Made a fast bolognese like that, and YOLO'd some dry fusilli into it, and I've never gone back. Not for fast dinner on a week night, anyway. I usually just cover it and simmer, instead of getting the oven involved.
Yeah, I tried the recipe in the video, with the only difference is that I didn't use the oven, just let it simmer stirring and adding water as needed. Don't see any reason for the oven here...
@@ninelivesforge6432 As I cannot have gluten, I wondered if I could use the oven because the timing is different with brown rice noodles. Your idea gives me the confidence to just watch it carefully simmering on the stovetop. These noodles aren't super great, but one needs spaghetti sometimes.
I made this and it turned out just great! I didn't cook it in the oven, just kept it on the hob, but it still had great flavour and is now something I will cook regularly - putting the spaghetti in with the meat etc makes it much easier. I didn't have any basil so used some bay leaves instead, but the flavour was still great. It made a lot so I'll halve the recipe and that will be enough for two meals. I'll try it with pasta and see what that's like, but I imagine it will be much the same. Thanks!
I now do a similar recipe with pasta, vegetables and two cut up sausages (cooked first), no beef and half the ingredients. Makes enough for two meals.
I need to try this, I just know it’s phenomenal 😋
I just made this today and OMG it is delicious! I had saved this recipe in my YT favorites and since I bought myself a 5Qt Le Creuset pot, I thought that I should go get the ingredients and boy, am I glad I did. This recipe will be on standby, so quick and easy to make. And the smell from the oven ....
I've been doing something like this for years with pasta elbows. One-pot meals are amazing when they come together like this!
I used this guidefor dinner today and the end product was amazing! Thank you for your clear guidance. I'm a nervous cook but I found this recipe easy to follow and even a little fun! I added carrots, courgettes and mushrooms, so I can't say it was spaghetti, but I can say it was epic! Thank you so much 😊
Came across this video today and decided to make it. Wow! I’ve been making spaghetti for 50 years and honestly this is the best tasting recipe. Easy too. Thanks
Making this for breakfast because I was thinking about it all night and I cannot wait until dinner time. 3rd time making this recipe, absolutely love it.
Okay, I made this for dinner tonight and it's the best spaghetti I've ever made - maybe the best I've ever had. And it's easy! This is a such a winner Brian - thank you!
This was a HIT with my whole family and super easy to make!
I love this recipe and this channel. I am starting to get into cooking food at a higher level and it’s so much fun. I used to just cook and drain the beef, dump in a can of sauce and add noodles and onions cooked separately and I was missing out on all the amazing flavor cooking in the same pot.
This spaghetti is everything you promised it would be. The cooking method seems to impart that slow simmering-day-long-flavour-building taste effect. Neat trick. Thanks you guys.
I am a Chicago born and bred Italian and this is very similar to how I learned to make one pot spaghetti from an African-American friend of my Mom. Total yum!
I don't usually comment..I made this today and hands down this is the best spaghetti I've ever had!!! This is the 2nd recipe I've made of yours and both were phenomenal!
This is very similar to how I have been making my sauce for a few years now. I've never tried it in the oven though and I always have boiled my noodles. I'll have to give this a try. Thx
I cannot wait to try this! Thanks.
Dutch oven spaghetti is one of our regulars at home, I’ve always done the whole thing on the stove top, usually the oven is full of garlic bread.
I was wondering about trying this method. My oven doesn't work right because it's missing a valve to convert it from natural gas to propane, and everything gets sooty inside. 🙄So it would have to be stovetop for me. I do my penne a la vodka that way (Giada's recipe). What I might do is cook it in the Dutch oven on the range, then transfer a bit to a smaller casserole dish and brown it up a bit more in my toaster oven. Necessity is the mother of invention...
No way! Dinner at yours plz
Do I need to change anything for stove top only version? Want to try it
@@numka82 I just made it a couple of days ago on the stovetop. I did add a little extra water, but I think I would have had to do that in the oven too. It came out great and tasted like it had been slowly cooking in the oven for hours. Definitely try it!
@@patriciasalem3606 thanks, I will!