One-Pot Meaty Spaghetti Recipe
One-Pot Meaty Spaghetti Recipe photo by Taste of Home
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One-Pot Meaty Spaghetti Recipe

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I used to help my mom make this when I was growing up, and the recipe stuck. It was a beloved comfort food at college, and is now a weeknight staple for my fiance and me. —Kristin Michalenko, Seattle, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound extra-lean ground beef (95% lean)
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cups water
  • 1/4 cup chopped fresh parsley
  • 8 ounces uncooked whole wheat spaghetti, broken in half
  • 1/4 cup grated Parmesan cheese
  • Additional chopped parsley

Nutritional Facts

1-1/3 cups: 292 calories, 6g fat (2g saturated fat), 46mg cholesterol, 737mg sodium, 40g carbohydrate (6g sugars, 8g fiber), 24g protein. Diabetic Exchanges: 3 starch, 2 lean meat.


  1. In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes; drain. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
  2. Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley. Yield: 6 servings.
Originally published as One-Pot Meaty Spaghetti in Simple & Delicious October/November 2016

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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