One-Pot Spaghetti Dinner
Mamma mia! What’s the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. —Carol Benzel-Schmidt, Stanwood, Washington
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
- Optional: Fresh mozzarella cheese pearls or shaved Parmesan cheese
Reviews
So Jim’s an Italian snobbish. Why would such an elite snobbish even make this recipe that he looks so down upon? I’m sure he detests those that found it favorable. Like me.
I am Italian and this would never be considered sugo (sauce) anywhere in Italy! Dried onion flakes, mace, allspice, ground mustard?? Disgusting! Why I even wasted good ingredients to give this recipe a try, is beyond me! I guess I thought it might be an interesting change from my pasta sauce on occasion! WOW - WHAT A HUGE MISTAKE!!! I'm sorry for having to give such a negative review, but I think people should be warned not to waste their money, food, or time on this nasty mess! Yuck!
I’ve loved this recipe since it first came out. I always use the mace and love the unique flavor it adds to the sauce. I even add mace to jarred sauce sometimes. Using frozen meatballs instead of ground beef is excellent, too. This easy one-pot recipe turns out great every time. Using an instant pot recipe as a guide I’ve converted it to a pressure cooker recipe and it works beautifully that way, too.
As a Sicilian-American, I find this recipe awful, inauthentic and ridiculous.
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My family enjoyed the flavors of this meal. I prefer a non-meat spaghetti dish, but I would make this again. I made a few changes but only after I prepared the recipe as it reads above. I added diced green peppers and mushrooms and thought that the sauce was a little bland for my taste at that point. (I had used V8 low sodium in lieu of tomato juice.) Raiding the spice cabinet, I added about 2 T of sugar and 1 T. of Penzey's Mural of Spice. With these additions, I thought that recipe had a bit more depth of flavor.
Very good. I used diced onion instead of minced and added diced green peppers.
I made a few changes due to availability and preferences. First of all, I swapped out the mushrooms for diced bell peppers, and used one small onion. I did not have tomato juice or diced tomatoes, so used a second can of tomato sauce and a can of "25% less sodium chicken broth". I used ground pork for my meat, and used only black pepper, dried mustard, and allspice for seasoning. Compared to the recipe as written it should have been too thick, but I thought it was perfect. My husband, who usually does not like tomato sauces, said it was delicious. It doesn't get much better than that! I will make this again!
Loved the allspice in this! I left out the mace.......but the allspice was so subtle. New, go to recipe for quick spaghetti!