One Pot Spaghetti with Meat Sauce
Servings 8 servings
Calories 483kcal
Ingredients
- 3 Tbsp olive oil
- 1 large sweet onion finely diced
- 1 1/2 tsp garlic salt
- 1 tsp freshly ground black pepper
- 1 tsp crushed red pepper flakes
- 1 1/2 lb lean ground beef
- 1 Tbsp Worcestershire sauce
- 4 cups low sodium beef stock divided (plus additional as needed)
- 1 16 oz can Italian seasoned diced tomatoes
- 2 8 oz cans Italian seasoned tomato sauce
- 1 6 oz can Italian seasoned tomato paste
- 1 Tbsp sugar
- 1 Tbsp dry Italian seasoning
- 1 lb dry thin spaghetti or angel hair pasta
- 3 Tbsp chopped fresh Italian parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Add the olive oil, diced onion, garlic salt, pepper and red pepper flakes to a deep heavy bottomed pot or dutch oven. Cook over medium high heat for 2-3 minutes or until beginning to brown.
- Add the beef to the pan. Continue to cook over medium-high until no pink remains. Add the worcestershire sauce.
- Meanwhile, add 3 cups beef broth, tomatoes, tomato sauce, tomato paste, sugar and Italian seasoning to a stand blender. Puree until combined. Add to cooked beef. Bring to a boil, then lower the heat to medium. Simmer for 20 minutes.
- Add the spaghetti to the pot mixing through the sauce. May break spaghetti, if desired. Cover and continue to cook for 15 minutes.
- After 15 minutes, uncover and check the pasta for doneness, add reserved 1 cup stock. stir well. Continue to cook until pasta is al dente, adding additional broth if needed to loosen the sauce to your taste..
- Just before serving, add 2 Tbsp chopped parsley to the pot, mix well. Serve immediately garnished with grated Parmesan cheese and additional parsley, if desired.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 63g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1212mg | Potassium: 1067mg | Fiber: 5g | Sugar: 15g | Vitamin A: 566IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 4mg