Description
One-Pot Spaghetti: Simplify dinner! Enjoy a hearty, flavorful meal with minimal cleanup. Your perfect solution for busy weeknights.
Ingredients
Scale
- Base Ingredients:
- 1 tbsp olive oil
- 1 lb ground beef (80/20 recommended)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth (low-sodium)
- 12 oz dried spaghetti, broken in half
- Flavor Boosters:
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper, to taste
- Fresh Finishers:
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Brown the Beef & Aromatics:: First things first, grab your biggest pot – a Dutch oven works wonders for this dish. Drizzle in that olive oil over medium-high heat. Once it’s shimmering, toss in your ground beef. Break it up with a spoon, let it brown all over, usually about 5-7 minutes. You want that lovely caramelization, hon. Drain off any excess fat; nobody wants a greasy sauce. Then, add your diced onion and let it soften, stirring occasionally until it’s translucent and fragrant, maybe 3-4 minutes. This is where the kitchen starts smelling absolutely divine, I swear!
- Infuse the Flavors:: Now for the garlic! Push the beef and onions to one side of the pot, and add the minced garlic to the empty space. Let it cook for just about 30 seconds until it’s super fragrant – seriously, don’t let it burn, it turns bitter, and I’ve learned that the hard way. Stir in your dried oregano, dried basil, and red pepper flakes. Let them toast for another 30 seconds with the garlic. This step really wakes up the spices, giving our meal a much deeper flavor profile. Trust me on this one!
- Build the Sauce:: Pour in the crushed tomatoes and chicken broth. Give it all a good stir, scraping up any browned bits from the bottom of the pot – that’s pure flavor right there! Bring the mixture to a gentle boil. This is where the magic starts to happen. You’ll see it start to thicken ever so slightly, and the color deepens. It’s looking good, smelling even better!
- Add the Spaghetti:: Now for the star: the spaghetti! Break it in half, then carefully nestle it into the sauce. Make sure it’s as submerged as possible. If it’s sticking up too much, gently push it down with your spoon. Don’t stir too much at this point, just enough to ensure the pasta is mostly covered by the liquid. This is crucial for even cooking. I once tried to just dump it in whole, and it was a tangled mess, so breaking it is key!
- Simmer to Perfection:: Reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes. But here’s the kicker: set a timer for 8 minutes and give it a really good stir. Stir again every few minutes after that to prevent the spaghetti from sticking together or to the bottom of the pot. The pasta will absorb the liquid and cook right in the sauce. Keep an eye on it; if it looks too dry, a splash more broth or water won’t hurt. You want the pasta to be al dente, tender but with a slight bite.
- Finish & Serve:: Once the spaghetti is cooked to your liking and most of the liquid has been absorbed, remove the pot from the heat. Stir in a generous handful of fresh parsley and a good sprinkle of grated Parmesan cheese. Give it one last gentle stir. Taste and adjust seasonings – maybe a little more salt or pepper? Serve immediately with extra fresh parsley and Parmesan on top. The aroma filling your kitchen is just pure bliss, honestly. Enjoy your masterpiece, you deserve it!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Category: 687659b5b594a79b2fa9d89d