Best One-pot Spaghetti Recipe – Learn Like a Pro:- On hectic weeknights, spaghetti that can be prepared in a single pot is a godsend. It is speedy, simple, and reduces the amount of time spent cleaning up the dishes. Here is a comprehensive dish that blends ease of preparation with flavors that are both rich and soothing.
Best One-pot Spaghetti Recipe – Learn Like a Pro
During the hectic weeknights when time is of the essence, having spaghetti that can be prepared in a single pot is a blessing. This approach is not only speedy and uncomplicated, but it also reduces the amount of time that is spent washing the dishes. This dish will provide you with a comprehensive meal that manages to mix the ease of preparation with flavors that are both luxurious and soothing.
Ingredients
Basic Ingredients:
- 1 pound (450 grams) of spaghetti
- 1 pound (450 grams) of ground beef or Italian sausage
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups (1 liter) beef or vegetable broth
- 1 cup (240 ml) water
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
Optional Ingredients:
- 1 cup (240 ml) heavy cream or half-and-half (for a creamy version)
- 1 cup (120 grams) grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions :
Bring the Ingredients to a boil: Prepare the onion by chopping it thinly, and mince the garlic. When using fresh herbs as a garnish, make sure you chop them very finely. Get the meat browned: The olive oil should be heated in a Dutch oven or a big saucepan over medium-high heat. The ground beef or Italian sausage should be added, and while it is cooking, it should be broken up with a spoon.
About five to seven minutes into the cooking process, the meat should be browned and no longer pink. The meat should be removed from the pot using a slotted spoon and placed aside, while the drippings should be left in the pot. Aromatics should be sautéed: After adding the chopped onion to the pot, and sauté it for approximately three to four minutes, the onion should become translucent.
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Cook for a further one to two minutes after adding the minced garlic, stirring often to keep the garlic from browning.
Mix together the liquids and the seasonings: To the pot, return the meat that has been browned. Crushed tomatoes, tomato paste, broth, and water should be added to the mixture.
The dried oregano, basil, and thyme, along with a good pinch of salt and pepper, should be stirred in. If using red pepper flakes, this should also be done.
The mixture should be brought to a simmer. Spaghetti should be added. Ensure that the spaghetti is completely soaked in the liquid before adding it to the pot after it has been broken in half.
Keep the lid on the pot and allow it to simmer while stirring it occasionally to prevent it from sticking. Cook the spaghetti for around ten to twelve minutes, or until it reaches the al dente stage. Creamy Version, which is optional: Reducing the heat to a low setting and stirring in the heavy cream or half-and-half will result in a version that is more creamy.
Maintain a simmer for a further two to three minutes, or until the sauce begins to gradually thicken. Completion and serving: The seasoning should be tasted, and if necessary, additional salt and pepper should be added. The grated Parmesan cheese should be stirred in until it melts and is thoroughly mixed. Put some fresh basil or parsley on top as a garnish. Have fun while it’s still hot!
Nutrition :
- Calories: 450 kcal
- Protein: 23 g
- Carbohydrates: 55 g
- Dietary Fiber: 5 g
- Sugars: 8 g
- Fat: 15 g
- Saturated Fat: 5 g
- Cholesterol: 50 mg
- Sodium: 920 mg
- Potassium: 700 mg
- Vitamin A: 25% DV
- Vitamin C: 50% DV
- Calcium: 20% DV
- Iron: 20% DV
