One-Pot Meaty Spaghetti
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
Ingredients
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1 pound extra-lean ground beef (95% lean)
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2 garlic cloves, minced
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1 teaspoon sugar
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon paprika
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1/4 teaspoon pepper
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1 can (28 ounces) diced tomatoes, undrained
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1 can (15 ounces) tomato sauce
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2 cups water
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1/4 cup chopped fresh parsley
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8 ounces uncooked whole wheat spaghetti, broken in half
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1/4 cup grated Parmesan cheese
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Additional chopped parsley
Directions
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1.
In a 6-qt. stockpot, cook beef and garlic over medium heat until no longer pink, 5-7 minutes, breaking up beef into cumbles. 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.
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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.
Nutrition 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.
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