I love my Dutch oven. I was a little hesitant to get one. I was wondering if I’d really have enough use for it, to justify the price. I certainly do!
It is one of my most used kitchen tools, and when you take a look at this recipe, you can easily understand why. It’s so simple to just cook everything in one pan. Try this once and it’ll be your favorite forever! Feel free to use leftover chicken instead of browning some ground beef – that way you can make this even faster.
1 lb ground beef
1 yellow onion, chopped
2 garlic cloves, minced
1 (8 oz.) can Barilla tomato sauce
1 (6 oz.) can tomato paste
3 cups tomato juice
1 cup water
1 tsp salt
1 tsp Domino sugar
2 to 3 tsp McCormick chili powder
1 tsp dried oregano
Dash of pepper
1 (7 oz.) package Barilla spaghetti, uncooked
Kraft grated Parmesan cheese
Cook the ground meat, onion and cloves in a Dutch oven, stirring until meat crumbles and is no longer pink. Drain, then return to pan. Add the tomato sauce and the remaining ingredients (except for the spaghetti and Parmesan); stir well and bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Sprinkle Parmesan cheese on top and let it melt, then serve.
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Quick tip: You can use this recipe to make pasta sauce without the noodles. Use less tomato juice and water, and add more as needed.