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Pot Spaghetti: The Ultimate Comfort Food Recipe

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Easy and delicious one-pot spaghetti! Ground beef, flavorful tomato sauce, and spaghetti all cooked together for a simple weeknight meal.

Ingredients

Scale
  • 1 pound spaghetti
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • 8 cups water
  • Grated Parmesan cheese, for serving
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned. Drain off any excess grease. Make sure to crumble the beef well so you don’t have large chunks.
  2. Add the chopped onion to the pot with the browned ground beef. Cook until the onion is softened and translucent, about 5-7 minutes. Stir frequently to prevent burning. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
  3. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Mix well to combine all the ingredients.
  4. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. This step is crucial for developing a rich and flavorful sauce.
  5. After the sauce has simmered, add the 8 cups of water to the pot. Stir well to combine the water with the sauce.
  6. Increase the heat to medium-high and bring the mixture to a rolling boil. Make sure it’s a good, strong boil before adding the spaghetti.
  7. Break the spaghetti in half and add it to the boiling sauce. Make sure all the spaghetti is submerged in the liquid. You might need to gently push it down with a spoon or tongs.
  8. Reduce the heat to medium, so the mixture is still simmering, but not boiling over. Cook for about 15-20 minutes, or until the spaghetti is cooked through and the sauce has thickened. Stir frequently to prevent the spaghetti from sticking to the bottom of the pot. This is a crucial step, as the spaghetti cooks directly in the sauce, absorbing all the flavors.
  9. To check if the spaghetti is done, taste a strand. It should be tender but still slightly firm to the bite (al dente). If it’s too firm, continue cooking for a few more minutes. If it’s too soft, you’ve overcooked it.
  10. If the sauce is too thick, add a little more water, a few tablespoons at a time, until it reaches your desired consistency. If the sauce is too thin, continue cooking for a few more minutes, uncovered, to allow some of the liquid to evaporate.
  11. Once the spaghetti is cooked to your liking, remove the pot from the heat. Serve the spaghetti immediately while it’s hot.
  12. Ladle the spaghetti into bowls. Top with grated Parmesan cheese and fresh basil leaves (if using). Serve hot and enjoy!

Notes

  • Meat Variations: You can use ground turkey, ground chicken, or Italian sausage instead of ground beef. For Italian sausage, remove the casings and crumble the sausage before browning.
  • Vegetable Additions: Feel free to add other vegetables to the sauce, such as chopped bell peppers, mushrooms, or zucchini. Add them along with the onions and garlic.
  • Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder sauce, omit them altogether.
  • Herb Variations: You can add other herbs to the sauce, such as fresh parsley or thyme. Add them towards the end of the cooking time to preserve their flavor.
  • Sweetness: If you prefer a slightly sweeter sauce, you can add a teaspoon of sugar to the sauce while it’s simmering.
  • Wine Addition: For a richer flavor, add 1/2 cup of red wine to the sauce after browning the meat and sautéing the onions and garlic. Let the wine simmer for a few minutes to reduce before adding the tomato products.
  • Cheese: Besides Parmesan cheese, you can also use Pecorino Romano cheese or a blend of Italian cheeses.
  • Storage: Leftover pot spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Freezing: Pot spaghetti can also be frozen for longer storage. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • One-Pot Wonder: The beauty of this recipe is that it’s all done in one pot, which means fewer dishes to wash!

Find it online: https://mmmflavors.com/pot-spaghetti/