This is a great meal to make when you know you’re going to be having company over, because it makes a nice big pot. If you want, you can easily double the recipe too and get even more for your work. I like to serve this with a fresh garden salad to start and some homemade dinner rolls to soak up all the yummy sauce on the plate. The leftovers hold really well and taste scrumptious the next day, just like most spaghetti. Check out what they are saying about this recipe over at The Recipe Rebel:
“This is the perfect recipe for Spaghetti and Meat Sauce lovers, and it comes together completely in one pot — I pretty much refuse to cook pasta any other way now!”
You’re going to have a hard time going back to your old method after making spaghetti this way.
Ingredients
1 lb lean ground beef (or use turkey or pork if you want)
1 small onion, finely diced
1 pinch red pepper flakes
½ tsp dried oregano
1 tsp Morton salt
1 large carrot, shredded
⅓ cup frozen Bird’s Eye chopped spinach, thawed (or 1-2 handfuls fresh)
1 tsp minced garlic
1 375g box of whole grain spaghetti (about 12 oz), broken in half
1 28ox can Hunt’s diced tomatoes with Italian herbs
4 cups reduced sodium tomato vegetable cocktail
Instructions
In a large pot, add ground beef, onion, pepper flakes, oregano and salt and cook over medium-high until meat is browned. Add carrot, spinach and garlic and cook 1-2 minutes.
Add spaghetti (I like to break it in half because it makes it easier to stir!), diced tomatoes and tomato vegetable cocktail. Bring to a simmer over medium-high heat and reduce to medium heat, stirring often to keep pasta from sticking together. Simmer over medium heat, stirring often, for 10-15 minutes or until pasta is cooked.
If all liquid is absorbed before pasta is cooked, slowly add ½-1 cup of liquid and keep cooking and stirring until pasta is cooked.
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Quick Tip: You can use a different type of pasta if you don’t have spaghetti available.
Thanks again to The Recipe Rebel for this traditionally tasty recipe.
