https://i.ytimg.com/vi/MTuUghdG9f8/maxresdefault.jpg00Robin Miller Cookshttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngRobin Miller Cooks2024-07-02 10:36:422024-07-02 10:36:42The Best One Pot Spaghetti. Recipe in the comments. 😊 #onepanrecipe
Serves 4 INGREDIENTS 1 pound lean ground beef 2-3 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme Salt and freshly ground black pepper 3 cups beef broth 24-ounce jar marinara sauce, or 28-ounce can crushed or pureed tomatoes 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce 1-2 teaspoons sugar, optional 8 ounces spaghetti noodles, broken in half Grated parmesan cheese for serving Chopped fresh basil or parsley for serving, optional Crushed red pepper flakes for serving, optional INSTRUCTIONS Brown the beef in a large stock pot over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat. Add the garlic, dried basil, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the broth, marinara sauce (or tomatoes), tomato paste, Worcestershire sauce, and sugar (if using) and bring to a boil. Reduce the heat to medium-low. Arrange the spaghetti noodles on top of the beef mixture, in a criss-cross pattern (don’t stir them in yet). Press the noodles down so they are submerged. Cover and cook for 5 minutes. Stir the pasta into the sauce, cover and cook for another 10 to 15 minutes, until the pasta is tender, stirring every 5 minutes. Serve with parmesan, basil/parsley, and crushed red pepper flakes.
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Robin Miller my favorite!! Your recipes are fabulous and healthy and I use them frequently.❤
Looks good to me, but I expect a lot of Italian heads to explode at the sight of those half sized spaghetti noodles.
Serves 4
INGREDIENTS
1 pound lean ground beef
2-3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
3 cups beef broth
24-ounce jar marinara sauce, or 28-ounce can crushed or pureed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1-2 teaspoons sugar, optional
8 ounces spaghetti noodles, broken in half
Grated parmesan cheese for serving
Chopped fresh basil or parsley for serving, optional
Crushed red pepper flakes for serving, optional
INSTRUCTIONS
Brown the beef in a large stock pot over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
Add the garlic, dried basil, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the broth, marinara sauce (or tomatoes), tomato paste, Worcestershire sauce, and sugar (if using) and bring to a boil. Reduce the heat to medium-low. Arrange the spaghetti noodles on top of the beef mixture, in a criss-cross pattern (don’t stir them in yet). Press the noodles down so they are submerged.
Cover and cook for 5 minutes. Stir the pasta into the sauce, cover and cook for another 10 to 15 minutes, until the pasta is tender, stirring every 5 minutes.
Serve with parmesan, basil/parsley, and crushed red pepper flakes.