One Pot Spaghetti is just what I’m talking about for nights I need to not so much as dirty an extra strainer because I have no time for lots of dish washing. Or even mere dish loading. On a side note, I’ve been trying to find things I really like about doing the dishes that convinces me I like it – the warm water, the feeling of the bubbles as I scrub, the sense of accomplishment when it’s complete. Maybe this is all too Pollyanna, but I’ve found it’s not as dreaded as it once was.
Just a thought.
ONE POT SPAGHETTI
Serves 3-4
1 pound ground beef or turkey
1 tablespoon olive oil
1 yellow onion, diced
1 clove garlic, minced
1 tablespoon oregano
1/2 teaspoon red pepper flake
2 cups vegetable broth
24 ounces tomato sauce
1 pound spaghetti
1 pint grape tomatoes, halved
1/4 cup fresh basil
Parmesan, shaved
Salt & pepper
Drizzle meat with olive oil and brown in a stock pot over medium heat for 7-9 minutes. Add onions, garlic, oregano, red pepper flake, and salt & pepper. Continue to heat for 2-3 minutes. Pour vegetable broth and tomato sauce into pot. Bring to a boil. Add spaghetti, tomatoes, and basil.
Cover with lid and simmer for 17 minutes, until noodles are cooked al dente. Top with parmesan.
- 1 pound ground beef or turkey
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 tablespoon oregano
- ½ teaspoon red pepper flake
- 2 cups vegetable broth
- 24 ounces tomato sauce
- 1 pound spaghetti
- 1 pint grape tomatoes, halved
- ¼ cup fresh basil
- Parmesan, shaved
- Salt & pepper
- Drizzle meat with olive oil and brown in a stock pot over medium heat for 7-9 minutes.
- Add onions, garlic, oregano, red pepper flake, and salt & pepper. Continue to heat for 2-3 minutes.
- Pour vegetable broth and tomato sauce into pot. Bring to a boil.
- Add spaghetti, tomatoes, and basil.
- Cover with lid and simmer for 17 minutes, until noodles are cooked al dente.
- Top with parmesan.
