The Faster, BETTER Way to make Spaghetti & Meat Sauce (25 Mins!)

[@drummerjoel14]

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.

[@Jchmcom]

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.

[@SakuraWulf]

Heck, don't even need the spoon.

[@hbgriss]

I’ll go one further. I like it next day cold as quick bites during the day 🤘🏼👏🏼

[@FrostyDeagz]

😂 awful ​@@hbgriss

[@rickym1883]

Oh ny God that sounds good I'm doin that tomorrow

[@levischorpioen]

Put it on your grilled cheese. Trust me.

[@trixare4kidstoo]

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.

[@nerida3347]

My recommendation as an autistic adult (if you haven't tried yet) is to hide veggies in a blended pasta sauce, I know veggies can be hard for a lot of autistic people! This is still how I get my veggies haha

[@kasaokc]

@@nerida3347 Good idea. One thing I do is use a box grater to grate carrot. When they are grated that fine, they practically melt into the sauce and you wouldn't even know its in there.

[@LDHBees]

My teenaged grandson loves to cook so I shared this channel with him several months ago - and he LOVES to watch your videos...and THIS recipe is one I'm trying tonight. Thanks for sharing it, Brian...and thanks for feeding my grandson's love of cooking! You're inspiring a new generation of cooks!

[@Rehevkor]

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.

[@BrianLagerstrom]

Thanks so much for watching and the generosity

[@johnhendrixson8133]

might be all the salt. lol... try it with less salt. 8 grams added on top of everything else used? ridiculous.

[@MSUSpartanFootball]

@@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.

[@hexit7777]

@@johnhendrixson8133nobody cares about that, enjoy the food.

[@Layput]

You know, only $4 goes to him. The rest goes to google.

[@junaluskamhall1786]

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.

[@Brad_n_Leslie2007]

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. ❤

[@elizabethlock6169]

Congratulations on trying. You will find some great recipes with Brian. Well done, and my best wishes to you both. Things will get better! 👍

[@nicolereynders8935]

🙏🏻❤️

[@eramosat]

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.

[@elvenkind6072]

Wishing lots of love and good meals for your and your wife. Blessings from me and my cat Lucis here in Norway.

[@-EchoesIntoEternity-]

i can hear the italians already screaming nonsensically arms flailing at Brian

[@Iruleyoufail]

Mamma Mia, You pissed on my momma's Ragu.

[@JohnHausser]

Traditionalist Italians are always freaking out ! Dramatic poppets 😅

[@Ash_Wen-li]

He didn't call it a Bolognese or a Ragu so he should be fine

[@michaelsearle]

🤌🤌🤌🤌🤌

[@knox7945]

Ave Maria is playing the back of every Italian's head with that slow mo cut of the pasta being broken in half.

[@bobbymray]

Love this. Over the past 11 months it's become an at least once-a-month pot of yummy for the household. Really magical.

[@yun8996]

I just absolutely love how honest and non-pretentious you are. It makes cooking feel so much more welcoming and familiar. Thank you, Brian

[@vuhuynh2028]

Be a babish, not a josh 👀

[@yun8996]

@@vuhuynh2028 that's a fun way to put it🤣

[@Voingous]

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.

[@MackenziePerrault]

We are so thankful for Brian.

[@PrincessAndMonkey]

That’s the great way to describe him. I love the dance at the end.

[@CamPlaysPlanetZoo]

First time watcher, wasn't sure what to think. Then you chopped an onion like a normal person. New subscriber.

[@paulwoodman5131]

😂 1:20 worth watching again 😊

[@WardCollins]

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!!

[@Naltddesha]

Spaghetti is magical I that way- if I need to make a full meal but don’t have many groceries, I just somehow always have what it takes to make a big batch of spaghetti!

[@Tony-ct5ww]

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!

[@RONderluck]

I bet you love all the starch in the sauce from the noodles don’t you?

[@susanclancy8219]

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!

[@PhaTs00p]

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.

[@AlRoderick]

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.

[@David34981]

That really depends on the pasta so it's quite a bad idea to use this as a guide.

[@PhaTs00p]

@@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.

[@serioustrouble63]

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.

[@AlRoderick]

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.

[@orlandocerda5103]

I make my sauce a bit watery when I make lasagna because I don't cook the noodles. This method really does work and don't buy no cook lasagna noodles. They are the same as the standard variety

[@kmelan16]

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.

[@elliebellie7816]

So in other words, you made something completely different from Brian's dish?

[@Imani_Aaliyah__]

@@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.

[@FalconMidget]

So you didn’t make it.

[@AT02129]

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.

[@JB_Fraulein_Kunst]

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?

[@samelif-gd]

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

[@coreyjacq]

@@samelif-gd no one cares 😅

[@samelif-gd]

@@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 :)

[@coreyjacq]

@@samelif-gd 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 🤣🫶

[@chriskuiters2427]

I don't comment on KZbin 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.

[@mho4994]

What I love about this recipe, and all of Brian's recipes I've tested, is that it works. As is, no modifications. It comes out spot on, at restaurant level, every time. Not many YT chefs have recipes that work at home every time and give a restaurant-level product. This one in particular is in our frequent rotation and I've shared this with many friends who all report the same thing. Reliable and delicious. The sauce without the pasta is also amazing in lasagna! 💯

[@hugewillliam]

You should start a series on this Bri!! 1 pot recipes

[@sandijsmith8295]

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!!!

[@euancohen]

Wow I’ll need to try, Hubs is so lucky to have you!

[@dale5898]

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.

[@adamtagarro7755]

I made this exactly as the recipe is written tonight. Easily one of the best spaghetti dishes I’ve ever had. Thank you, Brian.

[@Earth1218]

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!

[@danwake4431]

but what about all the tiny little containers for all the spices lol.

[@kevins9586]

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.

[@skatimmy737]

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. 🍝

[@joeventura1]

Did you use spaghetti or noodles?

[@skatimmy737]

@@joeventura1 I used spaghetti noodles.

[@joeventura1]

@@skatimmy737 never saw a box that said spaghetti noodles. I think you just mean spaghetti.

[@skatimmy737]

​@@joeventura1 Thanks. You've really cleared things up lol

[@joeventura1]

@@skatimmy737 yes imagine all the people in stores looking for something called "spaghetti noodles" getting strange looks

[@robertlynch1509]

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.

[@GattoriSancho]

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

[@Cookeg04]

Can't forget the beef (450g of 80/20)!

[@Acontinuist]

​@@Cookeg04 Or the bouillon.

[@tovi3280]

@@Acontinuistnah u can prolly forget the bouillon :3

[@Acontinuist]

@@tovi3280 True!

[@Nayr86]

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 🙊😂

[@rwwade]

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.

[@JulieFiedler]

Is 1 box 500g?

[@davidbelecci6970]

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.

[@SuzanneWho]

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. ❤️😎🐈‍⬛

[@thejohnnyrust.]

Carrots in spaghetti should be punishable by crime

[@SuzanneWho]

@@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.

[@MHarenArt]

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!

[@rageofsweets]

i was initially turned off by having to use the oven, but i saw a loaf of garlic bread at the grocer and figured i could bake that at the same time. thanks for the recipe, it's truly sublime

[@Slightly_Classy]

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! 😂

[@hellishhybrid1839]

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.

[@SaltyMikan]

@@hellishhybrid1839 starch, gluten can't be released from the spaghetti because it is insoluble

[@bellenesatan]

​@@SaltyMikanCorrect!! That's how we make seitan, the starch dissolves but the gluten protein stays behind!

[@jonathanflanagan1504]

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.

[@richhansen8617]

I just buy Half-Length Spaghetti

[@Dee_Rod]

​@@richhansen8617 just order take out

[@richhansen8617]

@@Dee_Rod That makes no sense at all

[@jeffspitza]

@@Dee_Rod Only if Brian makes it first.

[@NutjobGTO]

Or maybe don't commit noodle heresy and figure out how to not break them

[@TomTomato]

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!

[@nyoxiz5953]

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.

[@foadnwol6684]

@@nyoxiz5953 not mushy at all...this was excellent. If you're worried about mushiness, cook it a few min less.

[@olliedude8]

This is really good but it didn’t take me 25-30 minutes…. 1 hour 15 minutes 😅

[@hanswurl583]

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.

[@Mike.W.Dasher]

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!

[@spodergibbs5088]

Looks like shit

[@russweber2933]

I made this last night and it was fabulous. Very rich & meaty, not overly acidic. I love that I don't have to boil a pot of water to cook the pasta. I will definitely make this again.

[@Jaka515]

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.

[@skeleton1765]

Are the noodles not gummy?

[@Jaka515]

@@skeleton1765 not at all, its amazing how well the recipe actually works. A bit of black magic almost

[@skeleton1765]

@@Jaka515 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.

[@Jaka515]

@@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.

[@skeleton1765]

@@Jaka515 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.

[@michaelsmulik]

Made this tonight and got the wife’s seal of approval. Used an oblong roast dish, so no need to break the spaghetti!

[@nicolewhaley3864]

I LOVE this! I was a hero with my in-laws when I made it and when they ate their fill (Father in-law can eat a lot) I put the rest in Tupperware, and pan fried leftovers in cubes. Perfection and a great staple in my home.

[@DanAuerbachmusic]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@salvinagherman2323]

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😅

[@karenfox1671]

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".

[@tonigallegos1325]

Omggg...🤦🏽‍♀️ Seriously?? 🤣

[@Xeraux]

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. ☺)

[@Grimmwoldds]

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.

[@dougyy3999]

What temperature should the oven be when you put it in?

[@Xeraux]

@@Grimmwoldds While there’s enough liquid to reconstitute the pasta, it doesn’t brown and crisp like spaghetti all'assassina. Completely different dish.

[@Gkg__sfgh__-fghf]

Anything with chili 🌶️ or hot instead of mild, in my opinion tastes better with a Spaghetti Bolognese, and also with most Pasta’s, especially if there’s Tomato in the sauce. I also always add black pepper too for the same reason, I mean I could eat Bolognese without Chili I guess…, but I wouldn’t want to because the kick definitely elevates it for me, especially if it’s cold out. I need and crave that warmth and comfort and feeling that it provides. It’s like having a coffee vs having a tea. No comparison lol

[@jenniferwilken6059]

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! 😋

[@BrianLagerstrom]

Woo! So glad it hits. I’m so stoked on this recipe.

[@eramosat]

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!!

[@jenniferwilken6059]

@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.

[@eramosat]

@@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.

[@derekellisCAN]

Love these quick simple meals. I'm a single guy and work all the time and don't have the time to cook a 2 hour meal. Time is money.

[@OrdinaryDude]

Thank you for an uncomplicated, easy, mid-week dish!

[@DietBajaBlast]

This is easy?!

[@lonestarr1490]

@@DietBajaBlast Fairly easy. What do you consider complicated about it?

[@2weni8ight]

​@@DietBajaBlast what's hard about it

[@OrdinaryDude]

@@DietBajaBlast Extremely

[@HappyGardenOfLife]

@@DietBajaBlast If you are used to cooking often this is easy. Most cooking involves way more steps.

[@TheOnitech]

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!

[@stevenrodriguez9655]

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.

[@dr9299]

at what oven temp?

[@Truthteller58-z3c]

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.

[@HeyBema888]

@@dr9299 425°F

[@ArthurTully]

who eats bread with pasta what the hell

[@foadnwol6684]

@@ArthurTully lots of ppl...it's really yummy, tho not the best thing for your waistline or glucose levels.

[@Scottinqc]

this has become a staple in our house. we look forward to what Brian will bring to the table every Thursday (and some Mondays)..... WE ATE THIS THING!!!!!!

[@paint4pain]

My man out there barefoot cooking 1:07 you know he keeps that kitchen floor clean!

[@joesouth1537]

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.

[@tongueincheek99]

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!

[@mohnjayer]

Made this recipe a few times now but I do the pasta separate and just add a little wine instead of any water and cook it down from there. Turns out perfect and incredibly tasty every time!

[@bevdean7763]

OMG I made this and it’s awesome!! This is my go-to spaghetti and meat sauce for now on.

[@AngelikaFernandez-yq9cj]

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.

[@natachaw23]

We made this tonight for dinner and I can confirm, it IS dooooooooope. Rich , flavorful and all done in about 45 mins (because I'm a slow poke) Also I think because it cooked all together in the oven, it stayed warm on the plate after serving for a long time which was an added bonus. Paired nicely with a Chianti!

[@anderander5662]

And some fava beans….lol

[@charliesusterich8744]

How do I reheat it? Do I just put the Dutch oven into the oven for another 16 mins at 425? What do you recommend?

[@camille4568]

​@@charliesusterich8744 microwave. If not just put in on low heat on the stove. Add a little bit of water to prevent burning. Keep stirring while you heat it up and and salt if needed. Just make sure to keep the sauces moving or it'll burn.

[@RhiannonAine]

@@anderander5662 lol, I see what you did there

[@benjaminway5699]

@@anderander5662 Hello Clarice😂

[@kosh2001]

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!

[@komakafox4207]

Thank you, Brian! I just made made this exactly as directed. Everyone complained when they were too full to eat another serving. Doubt I'll make spaghetti another way, again.

[@-j5t-893]

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.

[@karenhagenian8485]

Thanks for the shoutout Bri! Looks awesome-going to try tomorrow! ❤

[@pneill90]

Aunt Karen, if this is the lineage Brian comes from, good God I want to be invited to Christmas or Thanksgiving! Lol

[@karenhagenian8485]

@@pneill90 well you just made my day!! It’s all Brian!!

[@markjdunbar]

Your nephew has contributed a lot of delicious recipes and techniques to my family's dinner table over the past couple of years (as well as hours of entertaining viewing). Go, Team Brian!

[@aprofessionalcitizen9030]

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

[@SteveAkaDarktimes]

- instead of sugar you can just add small diced carrots with the onions to add some balancing sweetness. also, healthier. - I just use a second pot to cook the Pasta so that I can time it better. also, parallel cooking. since its just saltwater cleaning is no hassle. - that allows you to skip some of that water, and then the oven to reduce since the sauce is thick anyway. - before the pasta is done, dump it into the sauce for the last 2-3 minutes.

[@llchapman1234]

The carrots are a great idea 💡

[@Luke_Swanson_]

Sorting by newest comments was a mistake. I'm not sure what is going on here, but I just wanted to add that this is my go-to spaghetti recipe. I have made it for a handful of different people and they have all come back with some version of "This is the best spaghetti I have ever had!" Just wanted to say thank you for sharing it with us!

[@joshuakinsman182]

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.

[@patriciasalem3606]

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...

[@euancohen]

No way! Dinner at yours plz

[@numka82]

Do I need to change anything for stove top only version? Want to try it

[@patriciasalem3606]

@@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!

[@numka82]

@@patriciasalem3606 thanks, I will!

[@thequeen-xz9jw]

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!

[@brandonhallmagic6162]

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.

[@wlewis0929]

I just finished making this for the family and it was a big hit! Thank you for sharing this recipe. My wife has never liked spaghetti, and I have tried many recipes. She loved this recipe! Win.

[@koc455]

I've attempted *several* times to make spaghetti as I would want it. Flavorful and coated/mixed so perfectly. This does that and way more. Not to mention pretty easy. Thanks Bri!

[@lamapanchen0101]

Hi Brian! I made this last night for me and my sweetie. This was the best spaghetti and meat sauce EVER. We both remarked it as being the most velvety and unctuous pasta dish we have had...words we never thought to use to describe a pasta dish. Also my first time using Better Than Bouillon. I did use 600g of ground beef only because it was pre-measured that way as well as dried basil. I will not make spaghetti and meat sauce any other way. Thank you so much!

[@samanthamahan2943]

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!! 👏🏻👏🏻👏🏻👏🏻

[@Owlicus]

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.

[@jodiegrant7332]

This was the best spaghetti sauce recipe I have made. I used a little more thin spaghetti noodles and it turned out perfect!! I did add a few teaspoons of Worcestershire sauce and used better than bouillon chicken due to not having beef. I will be using this recipe always my family loved it!! Thank you for all your hard work!! It foolproof🤗

[@Antjers]

Why was the close up shot of you licking the tomato paste necessary?

[@DylansDishes]

One thing I love about home cooking is that nothing needs to be by the books or traditional, like this recipe! If it tastes good to you, make it!

[@PapaRich3165]

What's with the negative comments? If you dont want to make it,move along! i made it it was very tasty, and is one of 1000 ways to make pasta. He never said this is the the only pasta recipe! If like granny's, make granny's!

[@krismiskarol]

💯💯

[@Kangorrilla]

If he didn’t say better then it would be fine. Make a food abomination all you like. Just don’t claim it’s better than doing it properly.

[@informer]

I don’t want to make it, but I want to eat it lol

[@zjparker5310]

Exactly why negative comments on him showing us a new way to cook spaghetti. I tried it this way and he saved time and was so good.

[@zjparker5310]

​@@Kangorrilla Fool

[@TheWoodfordreserve]

On the Catelli (Canadian company) lasagna noodle box there is a recipe that calls for adding dry noodles and water into the casserole so they cook while they bake similar to what you've done here with this great spaghetti recipe. What I found is that cutting the recommended water results in a thicker more flavourful sauce, as the pasta draws all the moisture out of the crushed tomato base. I think the box calls for 1 cup of water, I recall putting about half of that. Just a tip for those out there who may be like me, and prefer their sauce a little thicker! (I prefer women a little thicker too but that topic is in other videos).

[@vettechdave]

Hey Bri, you are far and away much better in the kitchen than myself. I find myself improving by simply being in your digitized shadow so, thank you. If I may, I do want to share a "broken spaghetti" win. Learned to cook spaghetti when I was 14, still my favorite dish 36+ yrs later. I "broke" my noodles for years. Rather than the 'snap-like-a-twig' method you showed, you can take a larger amount and 'wring-like-a-washcloth' as you perform the bend and snap. There are still a few small pieces, but nothing more than the 10-15 at a time option you showed. Anyway, small time saver. Keep doing what your doing and thank you.

[@intigeral727]

I've been doing something like this for years with pasta elbows. One-pot meals are amazing when they come together like this!

[@HannesNitzsche]

Just made this pasta and it’s great! Thank you for another winner, Bri!

[@ReturnofMatt]

My mom's been making a version of this my whole life, and I've never had better spaghetti anywhere. I doubt its the exact same recipe, but this definitely looks close enough. She actually uses swiss cheese in it at the end, which as far as I'm concerned, really brings the whole thing together, literally and figuratively.

[@hammypie]

What does Swiss taste like, is it a bit sour?

[@deniellejohnson9089]

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!

[@aridido2797]

Thanks!

[@dimilton3166]

This is MY ABSOLUTE FAVORITE DISH! Thanks, Bri!

[@qweqwe1324]

I was afraid that the pasta would be too soft after all that oven cooking but it's not as aggressive as boiling water so it came out lovely. Nice recipe dude

[@BrianLagerstrom]

chef's instinct says it shouldn't work, but somehow it really does.

[@juliasue9539]

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. ❤❤❤❤

[@susanclancy8219]

What's this about Garlic Knots 😋?😍

[@Truthinthestarspsk]

Made this today minus the hot pork sausage - but ground some fennel & added paprika & pecorino romano fr Italy - Outstanding! Will never go back to boiled noodles… Thank you Brian!! 😋

[@Puviani]

I've done something similar many times before, especially when I was a student, and I can share a couple of tricks that will make it even better, or at least, add variety. Firstly, fry up the onions, garlic, and whatever hard spices you choose to use before adding the meat. This brings out the flavors more than if they're essentially boiled in the meat's juices, especially given the compressed time of this dish. I like to get my onions and garlic golden before throwing in the meat. Secondly, the flavor and texture are a lot better if you first rinse off the surface starch and flour of the pasta, preferably soaking it in cold water for a few minutes first. This is usually rinsed off as part of the draining process after you boil it, but since you're cooking it directly into the sauce, the starch and flour remain and that makes the whole more "gummy", which is a less pleasant sensation than naturally thickened sauce. A few optional suggestions: (1) I like to add mushrooms and a bit of butter at the same time as the onions, garlic, and hard spices. I find the flavor to be richer that way. Of course, any variety in the ingredients from one time to the next is always fun. (2) If you use egg noodles, you'll get even richer flavor, and egg noodles absorb the humidity more readily than spaghetti. (3) Just before putting it in the oven, mix some (or all) of the parmesan into the sauce so it cooks into it and the flavors get integrated. (4) Along the same lines, put some parmesan on top to make it "au gratin". (5) Instead of cheese, when you bake it, cover it with béchamel sauce. This will make a pasta dish that resembles the traditional lasagna of Emilia-Romagna, the culinary center of Italy. You can also go for broke and put some parmesan on top of the béchamel sauce! In fact, when I make béchamel sauce for pasta, I add parmesan directly into it. (6) This one will add another thing to clean, but it's an interesting alternative: if you own a Ninja Foodi pressure cooker or an Instant Pot, you can pressure cook it instead of baking it. This will integrate the flavors twice as fast as baking it, or much more for the same amount of time. You can get the browning on top by using the roast or air fry feature of your Ninja after you pressure cooked it. I'm sure the Instant Pot has some similar feature, but I'm familiar only with the Ninja. The Ninja Foodi actually has a sauté function, so you could have only one pot to clean, but I find that it doesn't do nearly as good a job as sautéing in a proper pan, and it's a lot slower to boot. That said, I usually still prefer to make my sauce separately because I like to make it in a big batch so I can freeze jars of it for later use with other kinds of pasta. Also, I usually end up "tasting" about a jar's worth of sauce with bread as I'm cooking it, and it's a pleasure I don't want to give up.

[@oomma5]

Thank you so much

[@alexvoyatzis211]

Did this recipe tonight and ... well ... WOW! We do pasta once a week and meat sauce at least once a month and I have never come close to the richness and creaminess of this sauce. By cooking the pasta in the sauce all the starch from the pasta goes right into the dish and makes it wonderful! Well done and thank you for adding another recipe to our book. Well done and thank you again.

[@nicoleboozer722]

This looks incredible! My husband's favorite food is spaghetti, so I will definitely be making this soon. Thanks Bri!

[@FalconMidget]

I just made this and followed the directions as close I could (pretty much no deviation except I accidentally added the tomato paste in with the onions and garlic didn’t seeM to affect the taste because my GAWD!). It turned out AMAZING. I had to come back and say this is seriously the best spaghetti and meat sauce I’ve ever had. The perfect amount of heat, the sweetness and the acidity is all just one amazing burst of flavor in your mouth.

[@TLMuse]

I'd be curious to hear how the leftovers taste (assuming there were some!). I find if I leave leftover cooked pasta in my sauce, the pasta absorbs too much liquid, making the pasta a bit pasty, and the sauce too thick. So I'd probably consider this approach if I knew it all would be eaten right away, but otherwise I'd stick with separate pasta and sauce, finishing the pasta in just enough sauce for the meal. I wonder if this single-pot approach would work with just enough pasta for one meal, but with the full amount of sauce, i.e., would I be able to get all the cooked pasta out, and leave, say, half the sauce for another day.

[@A3racada3ra]

That's exactly the problem with one pot pasta dishes. I usually reserve the excess sauce in another container and just add enough pasta for one meal. I wouldn't keep the whole batch of sauce in the pot when you just cook a portion of pasta, because the starch from the pasta can make the rest of the sauce go bad more quickly. Of course this is not much of a problem if you'd use the sauce the very next day :D

[@charlesbartlett5069]

I watched this video yesterday, and later needed something for a quick dinner. Made it exactly to the recipe, and maaaaaaan! This is going to be a staple in my arsenal. I couldn’t believe the depth of flavor for such a quick and easy meal! Can’t say enough how impressed I am with this one! Thank you!

[@diegolamaart]

I see you're trying to fool the algorithm by angering the Italians

[@-EchoesIntoEternity-]

its trickier to fool the algorithm than it is to anger some italians into Vesuvius mode 😂

[@quintessenceSL]

Oh contraire. Every Italian grandmother is smiling at rinsing out the can of tomatoes and adding it to the sauce.

[@BrianLagerstrom]

Not hard to do 😜

[@MichaelAlthauser]

To be fair it doesn't take a lot to do that.

[@rand-san2095]

I'm already waiting for the Vicenzo's Plate and Italia Squista reaction videos

[@charleshenderson5347]

Tried this recipe... Had to make some ingredient substitutions due to allergies. Followed the method and technique.... AMAZING!!! 1 pot dinner, and my wife says she wants this every time! Thank you!

[@rachelgriffin2120]

This was amazingly good! Even my 16 yo daughter who “doesn’t like sausage “ was digging it. And it really was a quick midweek dinner. Who doesn’t love a one potter?Thanks Bri!

[@GenericAccount-ht9nl]

Do not close up lick the tomato paste. Why?

[@dorksorcery]

i wonder if it will work with penne

[@MeghannDAndrea]

Omg this was great! Super easy and filling and tons left for freezer meals! Thank you!