My adaptation of an old Southern Living recipe yields enough for a large family meal with a double dish that would fill a Dutch oven.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) can petite diced tomatoes
- 2 cups water
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 7 ounces whole wheat spaghetti
- ¼ cup grated Parmesan cheese, or to taste (Optional)
Instructions
- Heat a Dutch oven over medium-high heat. Cook and stir ground beef, onion, and garlic until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard excess grease.
- Stir in tomato sauce, diced tomatoes, water, chili powder, oregano, and black pepper. Bring to a boil. Cover, reduce heat, and let simmer, stirring often, for about 30 minutes.
- Break spaghetti into thirds and add to the pot; cover and simmer, stirring often, until pasta is tender, about 20 minutes. Serve topped with Parmesan cheese.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 7 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 568 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this recipe’s outcome. I made it pretty much as is except that I added 2 chopped celery stalks and a chopped green bell pepper. Followed the instructions and honestly, even though I adjusted teh cooking time to obtain a pasta to my preferred texture, the flavor was fantastic and best of all: the sauce was not runny! Using this method, you will have a perfect sauce bathed pasta with meat that is not runny at all. Accompany it with crusty bread to clean up the plate and you are all set! Will make this recipe again!
If you add the pasta immediately then you cheat yourself of flavor in exchange for time. The flavor is greatly enhanced by cooking the pasta in the sauce instead of just covering water cooked pasta with sauce. Allowing cook time for melding the sauce’s flavors before adding the pasta is worth it.
Leftovers are great. Next time I will add some veggies.
This recipe is real good I ate it with garlic bread. I would recommend it to my friends, and mothers with children.
Quick and easy. The only thing the recipe is void of salt and we felt the sauce needed it, so I added salt while cooking the sauce. Clean up super easy since it’s a one pot meal. Will make this again and again.
Thanks for the recipe! This was so easy to make in one pot. Why dirty an extra pot and a colander just for pasta? The amount of pasta was just right because it didn’t soak up too much liquid. I added extra ground beef, used Italian seasoning instead of the chili powder and oregano, and used beef base paste for a saltier and richer beef flavor. I took the suggestion of another reviewer and added ground fennel seed which goes good with tomato sauce. I cooked the sauce for 30 minutes before I added the pasta but next time I will add the pasta right away to save time and hopefully it will taste just as good. My husband loved it!
I loved this recipe, I did not use whole wheat pasta. I used semolina spaghetti from Italy. Several people were put off by the chili powder. I used it and thought it gave a good flavor without becoming a Mexican dish as many feared. My advice is to make the sauce as written. I did have fresh basil which added a lot.
We thought it was pretty good. Just the right amount of chili pepper. Very tasty.
First; ignore the nasty reviews for a recipe they didn’t make or upset about pasta etiquette. Second; put aside your preconceived ideas of what spaghetti should taste like. I also initially thought “chili powder?!?” But rolled with it and glad I did!! We thought this was excellent! Followed ingredients EXACTLY except I always season my ground beef with S&P – regardless if stated in the recipe. I also made an oops. I misread step two about letting the sauce simmer first for 20 min before adding the pasta and simmering some more. I (mis)read it to bring to simmer, added the spaghetti and cover and simmer for 20; basically eliminating step 2. My bad but turned out great! I did have to stir frequently to make sure spaghetti didn’t stick together. Delicious! While next time, I think I will add some mushrooms and red pepper flakes, I would absolutely make this version of spaghetti again!! Thank you MTNorman!!!
Like it very much
I made this for dinner tonight. It took a little longer than making the dishes separately (boiling the pasta) and adding to the sauce; but it was delicious this way. My husband really liked it as did I. I changed the amounts to serve 2-4 instead of 6, that way we would have some leftover for the next day. I did add an extra small can of tomato sauce, a little more water and some mushrooms. I also used Italian seasoning along with 1/2 the amount of cinnamon. I will definitely make this again. Even though I have stomach issues with pasta, it went down without a problem.
This recipe is fast and taste good but Did not put chili powder in and added Italian Seasonings and alittle salt ! I want my spaghetti to taste Italian not Mexican
Talk about a time-saver! I mis-read the part about letting the sauce cook for 30 minutes before adding the spaghetti, and it tasted just the same. So essentially, I made this incredible dish in under a 1/2 hour. Overall, I thought it was a little too spicey, as others indicated, but my son loved it. In fact the next day, the heat settled down. But that night, it was hot. I believe it depends upon what type of chili powder you’re using (McCormack’s, real stuff from New Mexico, Grandma’s Chili Powder, etc.). Most folks are not ready for spicey spaghetti sauce but we do have the Mexican cooking/spicey influence creeping into California, so many dishes are getting spicier. Bravo for the recipe in order to get dinner on the table fast using only one-pot!
This is exactly the way I’ve made my spaghetti for years except for the chili seasoning. It’s very good, and easy. It’s my “go to” for a quick dinner.
To Spicy
8.10.22 I made the sauce exactly as written, tasted, and was looking for a little more seasoning. I added some basil, fennel seeds, red pepper flakes, and salt (personal taste). I’d recommend you really start checking and stirring after you add the pasta to the sauce, as it’s easy to have the spaghetti clump together. I really like this “one-pot” concept, and although it does need to cook for a while, it’s so very simple to make and tastes pretty good. I’d make this again.