Tuesday, April 2, 2013
One Pot Spaghetti
Spaghetti in one pot. I'm in.
I know, what's so hard about making spaghetti in one pot and then heating up sauce in another and combining them? Not a thing, but I liked the whole concept of making this all in one big pot, although I did cook the hamburger in a separate pan, but I could have used the pot if I wanted to.
I made this on a Saturday afternoon when I was in a bit of a cleaning frenzy. Spring fever hit me and I got in a mood and was a cleaning fool.
I doubled this recipe. I laugh when I see 8 ounces of spaghetti cause that would never feed my clan. If there are only a few people in your clan, then this recipe should work just fine.
I put my little twist on it, adding in some Italian seasoning and some parsley and more garlic than the original recipe called for cause garlic don't need no reason.
This was really good. The spaghetti just soaked up all that broth and sauce and it made this dish so flavorful. It was cooked just perfectly too.
Great recipe for a lazy afternoon.
One Pot Spaghetti
adapted from a recipe at Fantastical Sharing of Recipes
1 lb. ground beef (or sausage)
1 onion, finely diced
1 clove garlic, minced
1 teaspoon Italian seasoning
1 tablespoon parsley
1 can chicken broth (14.5 ounces) or use homemade
1 (26 oz.) jar sauce
1/2 cup water
8 oz. spaghetti, broken into pieces
1/4 cup grated Parmesan for topping
In a large pot or separate skillet, brown the ground beef and onion. Add the garlic in at last minute or so along with the Italian seasonings and the parsley. Drain off any fat.
In a large pot add the broth, spaghetti sauce, and water. Bring to a boil. Add spaghetti and reduce heat. Cook, covered, for 17 to 20 minutes or until spaghetti is cooked al dente. Stir occasionally and add more water, if needed. Top with Parmesan when serving.