I am always on the lookout for recipes that have fewer steps. Recipes that require less preparation. Recipes that require fewer pots to clean afterwards.
In our kitchen, we are slowly converting all of our pots and pans to cast iron where possible and quality stainless steel when cast iron isn’t a practical option. Our pasta pot is a non-stick and while we still have it “just in case” I prefer not to use it, so I decided to make spaghetti in a single pot without boiling the noodles separately first and see if it would work.
And it turned out amazing.
- 1 pound lean ground beef (or ground turkey - you can use more if preferred)
- 1 tablespoon olive oil (optional)
- 2 tablespoons onion powder
- 1 tablespoon chili powder
- 1.5 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 tablespoon garlic powder
- 2-3 tablespoons sugar (optional)
- 3 cups water (if you use more meat, you may need to increase this)
- 2 cans 15 oz tomato sauce
- 1 package 16 oz whole wheat pasta
- grated parmesan cheese (optional)
- In a dutch oven (any large pot or deep skillet will work so long as you can brown in the meat in it)
- Brown the ground beef (you can use the optional olive oil here - I used it)
- Once the meat is browned, add the onion powder, chili powder, oregano, basil, sugar and garlic powder and mix in thoroughly.
- Add the water and the tomato sauce and bring to a boil, stirring frequently.
- Put the spaghetti in the sauce mixture and stir, take it slowly if you don't want to break it so you have longer pieces. Once pasta is fully submerged (it will have softened some) cover with lid and reduce heat to simmer.
- Stir frequently to keep pasta from sticking to the bottom of the pan. It will be done once it has reached your desired softness, around 20 minutes or so. Don't forget to stir frequently.
- Top with parmesan cheese and serve.
This had a great flavor and is really easy to make. You can eliminate the sugar completely if you prefer a sauce with less sweetness.