Skillet Pasta
“This is always a good recipe to make when short on time,” says Marv Salter, West Hills, California. Lovely herb accents lace this easy stovetop spaghetti.
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1 cup sliced fresh mushrooms
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 1 cup reduced-sodium beef broth
- 2/3 cup water
- 1/3 cup tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon pepper
- 3 ounces uncooked spaghetti, broken in half
- 2 teaspoons grated Parmesan cheese
Reviews
Made this for dinner for my husband and I.i thought the beef broth taste was very overwhelming.i won't be making this again.
Very good, not as fast as using jarred sauce, but it tastes ten times better. I doubled the recipe and added half a bay leaf and a can of drained diced tomatoes. The clear advantage here is using one pot to make the dish, a definite time saver. I like this and may abandoned jarred sauce altogether.
Very good recipe. Will make again. Didnt add the mushrooms
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My husband and grandkids loved it. I had to email to the other Grandma. Will definitely make again.
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YUMMY
This is a very good recipe! I would recommend adding a bit more beef broth so it is not so thick - maybe 1 1/2 cups. Also, you may need to stir it while it's simmering occasionally!