Time 30m Number Of Ingredients 15 Steps:
Set a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant. Drain the grease from the pot and season the beef with salt and pepper, to taste. Add the marinara sauce, tomato paste, balsamic vinegar, dried basil, dried oregano, dried thyme, sugar (if using), and beef broth. Stir well to combine, bring to a boil, and then reduce heat to a low simmer (about medium-low). Lay the broken spaghetti noodles on top of the sauce, criss-crossing them and pressing them down until submerged by liquid. Do not stir at this point. Cover and cook, stirring every 5 minutes, until the excess liquid is absorbed and the pasta is al dente, about 15 to 20 minutes total (see NOTES below). Stir well and serve immediately, topped with plenty of Parmesan cheese.
Time 40m Yield 4 Number Of Ingredients 8 Steps:
Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease. Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes. Serve topped with grated Parmesan cheese.
Time 35m Yield 4 servings. Number Of Ingredients 14 Steps:
In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings., Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.
Time 20m Number Of Ingredients 10 Steps:
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
More about “one pot spaghetti dinner recipes”
Time 40m Yield 4 Number Of Ingredients 13 Steps:
Gather the ingredients. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Crumble the ground beef into the pot and cook for 2 to 3 minutes, stirring frequently. Peel the onion and garlic. Chop the onion finely and mince the garlic. Add the onion and garlic to the ground beef. Continue to cook until the onion is transparent and the beef is no longer pink. Drain and discard excess fat. Add the cayenne pepper, basil, and oregano; stir to blend. To the beef mixture, add 2 cups water, the spaghetti sauce or marinara, tomato paste, and the uncooked spaghetti; bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for about 12 to 15 minutes, or until the spaghetti is just tender and most of the liquid has been absorbed. Turn off the heat and cover the pan; let the spaghetti stand for 5 minutes. Taste the spaghetti and season with salt and pepper to taste. Serve the spaghetti sprinkled with Parmesan cheese and provide extra Parmesan cheese at the table. Enjoy!
