Spaghetti is always a big crowd pleaser in my house. But for as simple as it is to make it sure does take up a lot of pots and pans. You have your pot to boil your noodles, your pot to make your sauce and your pan to fry your ground beef. So when I stumbled across a recipe a few years back that only called for one pot my ears perked up. This is so easy (that seems to be a theme in my cooking – I’ve got 4 little kids – I like easy) and it gives regular old spaghetti just a little twist on the flavor. Which, when if feels like you’ve been rotating the same 5 dishes because that’s all you can get your kids to eat, a little variance is appreciated. This recipe will feed my family of 6 plus there is usually leftovers for a couple lunches the next day. Although once my kids become teenagers, I think we will be scraping the bottom of the pot 🙂
- 1 lb. Hamburger
- 1 c. sliced mushrooms or 1 can sliced mushrooms
- 1 onion chopped
- 2 cloves garlic (I usually add extra – I like garlic and I’m scared of vampires ;P)
- 2 (14 oz.) cans of beef broth
- 12 oz. tomato paste
- 2 tsp. dried Italian Seasoning
- 1/2 tsp. black pepper
- 12 oz. dried spaghetti
In large saucepan or pot cook the ground beef, fresh mushrooms (if using), onion and garlic until meat is browned and onion is tender. Drain any excess oil.
Stir in canned mushroom(if using), broth, water, tomato paste, Italian seasoning and pepper. Bring to a boil. Add spaghetti and stir constantly until you get it to a good boil again. Reduce heat at this point and boil gently, uncovered for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring occasionally. Serve with Parmesan cheese.