The Weeknight Table

Produce
1 cup yellow onion, diced
1 cup green bell pepper, diced
4 cloves garlic, minced
Meat
1 lb Italian sausage
1 lb ground beef
Pantry
3 tbsp tomato paste
1 (28 oz) can crushed tomatoes
2 tbsp granulated sugar
2 tsp chicken bouillon (powder or paste)
1 tsp garlic powder
1 tsp onion powder
1 tsp herbes de Provence
½ tsp red pepper flakes (or to taste)
1 lb spaghetti noodles
Oils & Liquids
2 tbsp olive oil
½ cup red wine
Seasonings
1½ tsp salt (plus more for pasta water)
1 tsp black pepper
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In a large pot, bring heavily salted water to a boil (it should taste like the sea). Add the spaghetti and cook until just shy of al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.

In a large, heavy-bottomed skillet or pot, heat the olive oil over medium-high heat. Add the Italian sausage and ground beef, breaking it up as it cooks, until fully browned with some crispy edges, about 8–10 minutes. Drain off most of the excess grease, leaving about 2 tablespoons in the pan.

Add the diced onion and bell pepper to the meat and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Push everything to one side of the pan and add the tomato paste. Let it cook in the oil for 2–3 minutes to deepen the flavor, then stir it into the meat mixture.

Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.

Add the crushed tomatoes and stir well. Season with sugar, chicken bouillon, garlic powder, onion powder, herbes de Provence, red pepper flakes, salt, and black pepper. Reduce heat to low and let the sauce simmer uncovered for 25–30 minutes, stirring occasionally, until thickened and rich.

Add the cooked spaghetti directly into the sauce and toss until fully coated. Use some of the reserved pasta water, a little at a time, to loosen the sauce if needed and help it cling to the noodles.

Serve hot—rich, meaty, a little sweet, a little spicy… exactly how it’s supposed to be.