This is so ridiculously easy and so ridiculously yummy. I can’t believe I haven’t been making this for YEARS! I have heard of “one pot spaghetti” before, but I didn’t really like the ingredients…so, I used the general idea and make this puppy from scratch. Scratch cooking is a thing of beauty. It’s even MORE beautiful when you only dirty one pan. It’s a spaghetti miracle.
I usually like making my Crock Pot Spaghetti Sauce, but this is a fabulous recipe to have on hand when you need spaghetti at the last minute…because I know that happens a lot to me. Sometimes I’m just sitting around and think “Man, I need some spaghetti NOW.” I hear it happens to a lot of other people too.
In a stock pot or dutch oven, brown one pound of meat. I used beef straight from my daddy’s farm….but you could use ground venison (which is usually my preference) or ground turkey. I’ve not had any luck with ground chicken during this pregnancy…just the site of it makes me get all shaky (trying not to think directly about ground chicken) – but you can try it if you like to live dangerously.
When the meat is browned, it’s time to add everything but the noodles: 1 can (14.5oz) diced tomatoes, 2 cups tomato sauce (16 ounces), 1 ½ cups water, sucanat, dried minced onion, salt, garlic powder, oregano, pepper, and Italian seasoning.
Okay – I know some of you are weirded out by the fact that I added sweetener to my spaghetti sauce. I know most people don’t do that…but my Mama has done it my whole life. It just adds a little extra something to it and makes it special. Try it and see if you don’t agree. You could also use 1 tablespoon of honey if you prefer or just substitute the sucanat with brown sugar.
Bring this mixture to a boil.
You’re going to need 8 ounces of spaghetti noodles. Break your noodles into 3 pieces…don’t do it one at a time or it’ll be midnight and your family will be passed out on the floor. You need to make the pieces smaller so they’ll fit down in the pot and cook.
Note: You’ll break some little bitty pieces and they’ll pop all over the kitchen…and you’ll still be finding them weeks later, which will remind you that you NEED spaghetti again.
Stick your broken spaghetti down in the pot and give it a good stir. Try to make sure it all gets covered. Some of it will still stick out…it won’t matter. Put the lid on and simmer for 12-15 minutes or until the noodles are done.
Serve immediately…I promise you won’t want to wait. I love mine with cheese on top (cheddar) but Barry likes his plain.
I think I need some spaghetti.
One Pot Spaghetti
- 1 pound ground meat
- 1 can (14.5 ounces) diced tomatoes
- 2 cups tomato sauce (16 ounces)
- 1 ½ cups water
- 2 tablespoons sucanat (or brown sugar) or a dash of stevia
- 1 tablespoon dried minced onion
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 1 teaspoon Italian seasoning
- 8 ounces spaghetti noodles, broken into smaller pieces (We use Dreamfields)
- In a stock pot or Dutch oven, brown the ground meat.
- When meat is browned, add the tomatoes, sauce, water, sucanat, onion, salt, pepper, garlic, oregano, and Italian seasoning.
- Bring mixture to a boil.
- Once boiling, add noodles. Stir.
- Cover and simmer for 12-15 minutes or until noodles are done.
Yield: 4-5 servings
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