===== Faster, Better, Spaghetti & Meat Sauce =====
==== Ingredients ====

  * 1 lb 80/20 ground chuck
  * 8 oz hot italian pork sausage, I use 2 links
  * 1 ½ cups yellow onion, medium diced
  * 2 tbsp garlic, minced/pressed
  * kosher salt
  * ½ tsp dried oregano
  * ½ tsp red chili flake
  * ⅓ cup tomato paste
  * 1 tbsp beef better than bouillon
  * 28 oz canned crushed tomatoes
  * 28 oz water, enough water to fill the tomato can
  * 2 tsp granulated sugar
  * 3 tbsp fresh basil, chopped
  * 12 oz dried spaghetti, broken in half
  * ½ cup grated parmesan + extra for garnish

==== Instructions ====
  - Heat a dutch oven or large heavy bottomed pot over medium high. Add a bit of oil, the ground beef, and sausage, breaking the meat apart into small pieces as it cooks – i use a meat smasher for this.
  - When the meat begins to brown and is well broken down, stir in the onion, garlic, and a pinch of salt, making sure to scrape up any meat fond stuck to the bottom of the pot. Cover and cook for 5 minutes.
  - Now is a good time to preheat your oven to 425°F/220°C.
  - After 5 minutes of cooking, stir in oregano, chile flake, and tomato paste and cook for a minute or so until tomato paste is well incorporated.
  - Stir in bouillon and can of crushed tomatoes, water, 6-8g/1½ tsp salt, 7-8g/2tsp sugar and bring to a simmer.
  - Stir in basil. Add in spaghetti and gently stir and press down to submerge noodles. Simmer for about 60 seconds.
  - Carefully stir noodles again to fully submerge noodles. Transfer the pot to the oven to cook, uncovered for 16-18 minutes, gently stirring and submerging at 5 and 10 minutes into cooking. Taste for doneness and seasoning and adjust if necessary. Stir in grated parm.
  - Garnish with additional parm.