One-Pot Spaghetti Recipe

One-Pot Spaghetti Recipe: For a quick and easy dinner that everyone in the family will love, One-Pot Spaghetti is the way to go. You’ll never make spaghetti any other way after trying this easy recipe! When it comes to classic dinner recipes, spaghetti is one that most people definitely have on hand.

I’m proud to be a part of that club because that’s a meal that everyone in my family will eat without complaining. Who doesn’t like meat sauce and pasta? I have always made spaghetti the same way, or the “normal” way.

One-Pot Spaghetti Recipe

After browning the ground beef, I would add my sauce, which could be homemade or from a jar. I would boil salty water in a different pot and then add the noodles. After that, I’d use a colander to drain the pasta and hope it wouldn’t get cold or dry out before I served it.

Ingredients

How to make spaghetti

• Put a big pot or Dutch oven on medium-high heat. When you add the ground beef, break it up and stir it around as it cooks until it’s no longer pink. Put in the minced garlic and stir it in. Cook for another minute or two, until the garlic smells good.
• Take the beef out of the pot and season it with salt and pepper to taste. Put in the tomato paste, balsamic vinegar, dried basil, oregano, and thyme, as well as sugar (if using), and beef broth. Bring to a boil and then lower the heat to a low simmer. Stir everything together well.
• Spread the broken spaghetti noodles out on top of the sauce. Cross them over and press them down so they are covered with sauce. Now is not the time to stir.
• Cover and cook, stirring every 5 minutes, for about 15 to 20 minutes, or until the pasta is al dente and the extra liquid is gone. Mix it well, and then serve it right away with lots of Parmesan cheese on top.

Also See:

Easy Limoncello Bundt Cake Recipe

Helpful Tips, Tricks, & Equipment

• One-Pot Spaghetti can have onion added to it. To do this, cook 1 cup of diced onion in a tablespoon or two of oil for 5 minutes, or until it is soft. After you add the beef, follow the rest of the recipe.
• As I already said, I like to add extra things to store-bought marinara to make it taste better. You can use a regular jar of spaghetti sauce or marinara and NO extra herbs, spices, or flavors if you want to make this recipe. The food will still turn out great.
• You can, however, use marinara sauce from a jar instead of crushed tomatoes if you’d like. Since crushed tomatoes aren’t already seasoned, I suggest adding twice as much tomato paste and balsamic vinegar, tasting the sauce, and then adding more dried herbs and seasonings as needed.
• Also, I’d let the sauce cook for a few minutes so that the flavors could develop before adding the pasta and broth and following the rest of the recipe. For the extra liquid in this recipe, I mix some Better Than Bouillon organic beef base with water. You might want to use real beef broth instead.
• Even chicken broth would work. Even water. I just believe that using broth instead of water makes this recipe taste better. Before I pour the broth into the pot, I swirl it around my empty marinara jar to make sure I get all the sauce.
• It’s possible to use two teaspoons of an Italian Seasoning herb blend instead of the dried herbs one by one. Adding a little sugar (or grated carrot!) to the sauce will make it less sour if you need to.

Nutrition

• Calories: 319 kcal
• Carbohydrates: 36 g
• Protein: 23 g
• Fat: 8 g
• Saturated Fat: 3 g
• Cholesterol: 49 mg
• Sodium: 1162 mg
• Potassium: 830 mg
• Fiber: 3 g
• Sugar: 7 g
• Vitamin A: 570 IU
• Vitamin C: 9.7 mg
• Calcium: 51 mg
• Iron: 4 mg