Recipe of the Week: One Pot Pasta (with meat sauce)

There are a bunch of one-pot pasta recipes out there. I’m not sure why I hadn’t heard of them until a few months ago, because it makes cleanup so much easier! No separate pots for pasta, sauce, and/or meat! You also don’t have to worry about draining the pasta after boiling, because it boils right in the sauce! Yum!

This week, I used a recipe posted on SheKnows, minus the peppers, and with a jar of spaghetti sauce instead of the canned pasta sauce (due to pantry supply issues). I’ve also done the Martha Stewart recipe with added mushrooms. Basically, whatever you’d add in your pasta sauce, add it, while giving enough time for the ingredients to cook to your liking. For example, if you use carrots, you might want to put them in right after the meat is cooked, and before adding onions/peppers, in order to get them to your desired softness.

One-pot spaghetti with meat sauce recipe

by Patricia Conte at SheKnows
Serves 4

Recipe inspired by Taste of Home

Ingredients:

  • 3/4 pound ground beef
  • 1/4 cup diced onion
  • 1/3 cup diced sweet peppers, seeds and membrane removed
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1 can (14.5 ounces) diced tomatoes in juice
  • 1 can (29 ounce) can tomato sauce
  • 1 cup water
  • 8 ounces uncooked spaghetti
  • Fresh basil as garnish (optional)
  • Pecorino or Parmesan cheese, shaved, as garnish (optional)

Directions:

  • Add the ground beef to a Dutch oven (or large pot) over medium heat. Cook until done, then drain, and return the ground beef to the pot.
  • Add the onion and peppers and cook, stirring occasionally, for 2-3 minutes. Add the garlic, salt, black pepper, dried oregano, red pepper flakes, diced tomatoes in juice, tomato sauce and water. Mix to combine.
  • Increase the heat to high to bring the mixture to a boil.
  • Add the spaghetti and cook until it softens slightly (just a minute or so). Add the lid, reduce the heat to simmer and cook for 12-15 minutes, or until the spaghetti is tender and cooked to your liking.
    Serve in individual bowls garnished with the basil and shaved cheese.

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