Рецепт Easy One Pot Spaghetti with Meat Sauce
Spaghetti and meat sauce cooked together all in one pot. It doesn't get much easier than that!One pot meals have always been on the top of my dinner list, especially if pasta is involved. Just toss all your ingredients into a stock pot or dutch oven, and just like that you have an easy no fuss meal.
Spaghetti is one of my family's favorite meals, so I love the idea of making spaghetti in one pot. Anything that simplifies dinner time is always a plus, and the less pots and pans I have to wash the better. I've been trying to prefect this one pot spaghetti recipe for quite some time, and I think I'm finally happy with the end result. The first time I made this the spaghetti noodles did not cook all the way through and it turned out chewy and a bit bland.
On my second attempt, I used the Barilla Pronto spaghetti and added the noodles first along with the meat and water. I cooked the noodles until they were al dente, and then added the remaining ingredients.
This gave the spaghetti noodles ample time to cook before the sauce thickened up. I also used half broth and half water instead of all water and it made all the difference in the world flavor wise. If you're looking for an easy recipe to get dinner on the table in 30 minutes this is the recipe for you. Trust me it's too easy not to try, and clean up is a snap. In a large pot or dutch oven, add onion, garlic and ground beef; cook for about 10 minutes until the meat is browned and cooked through (break the meat up as it cooks). Drain off any grease.
Add the green bell pepper, mushrooms (if using), water, broth, and dried pasta. Bring the mixture to a boil and cook for 5 minutes or (until the pasta is al dente).
While the pasta cooks add one can of tomatoes to a food processor or blender and blend until smooth. Add the diced and blended tomatoes, tomato paste, and spices to the pot, and mix to combine.
Bring the mixture to a boil, reduce heat and simmer for 20 minutes or until the spaghetti is cooked through and the sauce has thickened. Stir in Parmesan cheese just before serving.
1/4 - cup green or red bell pepper, chopped
1 - cup fresh mushrooms. sliced (optional)
2 - cups water
1 - 14 ounce can low sodium vegetable, beef or chicken broth
1 - teaspoon oregano
1/2 - teaspoon dried basil or use fresh chopped basil
black pepper to taste
1/4 - cup Parmesan or Parmesan reggiano cheese
In a large pot or dutch oven, add onion, garlic and ground beef; cook for about 10 minutes until the meat is browned and cooked through (break the meat up as it cooks). Drain off any grease.
Add the green bell pepper, mushrooms (if using), water, broth, and dried pasta. Bring the mixture to a boil and cook for 5 minutes or (until the pasta is al dente).
While the pasta cooks add one can of tomatoes to a food processor or blender and blend until smooth. Add the diced and blended tomatoes, tomato paste, and spices to the pot, and mix to combine.
Bring the mixture to a boil, reduce heat and simmer for 20 minutes or until the spaghetti is cooked through and the sauce has thickened. Stir in Parmesan cheese just before serving. Serve immediately topped with additional grated Parmesan or Parmesan reggiano cheese.