One-Pot Spaghetti with Meat Sauce
Total Steps
3
Ingredients
16
Tools Needed
1
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Apples & SparkleIngredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped fine
- 1 medium green bell pepper, chopped
- 1 pounds lean ground beef
- 1/4 cup tomato paste
- 1 tablespoons Worcestershire
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- pinch red pepper flakes
- 2 28 oz. cans crushed tomatoes
- 1 14.5 oz. can low-sodium chicken broth or beef broth
- 1 teaspoon salt
- 3 cup water
- 1 pounds spaghetti, broken in half
- 1 cup freshly grated Parmesan cheese
- 1/3 cup minced fresh basil (.66 oz pkg.)
Instructions
Step 1
Heat oil in a large soup pot or Dutch oven over medium-high heat until the oil is shimmering, add the onion and bell pepper. Saute until the vegetables start to brown around the edges, about 5 minutes. Add the ground beef, cook, breaking the meat up with a wooden spoon until the meat completely looses it's raw color, about another 5 minutes.
Step 2
Add the tomato paste, Worcestershire, garlic, oregano and red pepper flakes. Cook, stirring constantly until the tomato paste is evenly dispersed into the meat, continue to cook, stirring constantly, until the bottom of the pot starts to turn brown, about 3-4 minutes total.
Step 3
Add the canned tomatoes and broth. Bring to a simmer, cover and reduce heat to medium-low. Simmer sauce for 15 minutes. Add the water and salt, return to a simmer and add the spaghetti. Cover the pot and simmer the spaghetti and sauce, stirring thoroughly every few minutes, adjusting the heat as necessary to maintain a lively simmer, about 20 minutes, or until the pasta is tender to your liking. Off heat, add the grated Parmesan and basil.