Description
This hearty one pot pasta combines Italian sausage, ground beef, and a rich tomato-based sauce simmered with fresh herbs and aromatic vegetables. Cooked all in a single Dutch oven, this comforting dish features tender spaghetti noodles finished with creamy Parmesan and heavy cream for a luscious, satisfying meal perfect for family dinners.
Ingredients
Vegetables
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 5 cloves garlic, chopped finely
Meat
- 1 pound Italian sausage
- 1 pound ground beef (85/15)
Liquids and Sauces
- 1 tablespoon olive oil
- 3 cups beef broth
- 2 cups passata plus ½ cup water mixed into passata bottle
- 2 tablespoons Worcestershire sauce
- ½ cup heavy cream (at room temperature)
Herbs and Spices
- 1 teaspoon sugar
- 2 sprigs fresh basil
- 1 sprig fresh thyme (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- Red pepper flakes, to taste
Pasta and Cheese
- 1 pound spaghetti (uncooked)
- ½ cup Parmesan cheese, grated
- Extra Parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Chop the vegetables: Finely chop the onion, carrots, and celery into small pieces about ⅛ to ¼ inch in size, aiming for uniformity. You can use a mandolin slicer to help achieve even cuts.
- Sauté the veggies: Heat 1 tablespoon olive oil in a 5.5-quart Dutch oven until it sizzles slightly. Add the chopped onions, carrots, and celery. Sauté on medium-low heat, stirring occasionally, for 5 to 10 minutes until the vegetables are cooked through and softened. Then remove them from the pot and set aside.
- Brown the meat: Lower the heat to low. Add the Italian sausage and ground beef to the Dutch oven. Cook for about 10 minutes, stirring and breaking the meat apart until fully browned and cooked through. Drain the excess grease if desired.
- Return veggies to the pot: Add the sautéed vegetables back into the Dutch oven with the cooked meat. Stir to combine.
- Make the sauce: Pour in 1 cup of beef broth, all the passata and its added water, sugar, Worcestershire sauce, fresh basil sprigs, garlic powder, onion powder, Italian seasoning, salt, pepper, red pepper flakes, and the fresh thyme sprig. Stir everything well and cover the pot. Let the sauce simmer on very low heat for 1 hour, stirring occasionally to prevent sticking. If the sauce becomes too thick during simmering, add more beef broth, 1 cup at a time, until reaching a slightly thick chili-like consistency.
- Add the pasta: Bring the sauce to a gentle boil. Add the dry spaghetti noodles, breaking them in half if needed to fit in the pot. Stir frequently to keep the noodles from sticking or burning. Add water ¼ cup at a time if the sauce is too thick. Cook for about 15 minutes until the noodles are al dente.
- Add the dairy: Stir in the heavy cream and freshly grated Parmesan cheese until the cheese melts and the sauce becomes creamy and smooth. Immediately remove the pot from heat and discard the basil and thyme sprigs.
- Garnish and serve: Serve the pasta immediately, garnished with fresh parsley and extra grated Parmesan cheese. Optionally add more red pepper flakes for heat.
Notes
- Cooking meat and vegetables together saves time but may reduce browning of meat.
- Stir occasionally during simmering to prevent sauce from sticking or burning on bottom.
- You can add extra beef broth or water to adjust sauce thickness while cooking pasta.
- Breaking spaghetti noodles helps them fit better in the pot and cook evenly.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
