One-Pot Meaty Spaghetti Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. 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.
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

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 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
  1. In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. 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

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Reviews forOne-Pot Meaty Spaghetti

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MY REVIEW
dschultz01 User ID: 1076910 258777
Reviewed Dec. 28, 2016

"Really liked this. quick and easy weeknight meal, and a nice alternative to a jar of sauce."

MY REVIEW
Barb2633 User ID: 7849426 256321
Reviewed Nov. 2, 2016

"I have tried many different recipes for homemade pasta sauce and considering how easy this one is it is at the top of the list. I made the sauce, ran some errands and then was able to come home, reheat the sauce and add the pasta. Will definitely be making this again!"

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