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One-Pot Spaghetti Dinner

 One-Pot Spaghetti Dinner
Mamma mia! What’s your secret? A homemade sauce and a one-pot cooking method are the makings of a new family favorite. —Carol Benzel-Schmidt, Stanwood, Washington
4 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1-3/4 cups sliced fresh mushrooms
  • 3 cups tomato juice
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground mace, optional
  • 6 ounces uncooked multigrain spaghetti, broken into pieces
  • Fresh mozzarella cheese pearls or shaved Parmesan cheese, optional

Directions

  • In a Dutch oven, cook beef and mushrooms over medium heat until meat
  • is no longer pink; 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. Yield: 4
  • servings.

2 of 2

One-Pot Spaghetti Dinner (continued)

Nutritional Facts: 1-1/2 cups (calculated without cheese) equals 414 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 925 mg sodium, 48 g carbohydrate, 6 g fiber, 33 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.