I would make this again in a heartbeat, and not just because I'm hungry enough to eat skunk butt fried in butter either but because it is THAT good!
After another day spent packing, a long hot shower and a quick no fuss but yummy dinner were the order of the day and quite honestly you can't get much easier than this. From Southern Living via myrecipes.com, this pot of gloriousness starts with a Dutch oven and a sauce - not just any old sauce either. Just pretend you're actually making a ragu but add a little more liquid, in my case V-8 juice, the spicy kind instead of regular tomato juice and you'll find yourself on the right track. Oh, I also replaced the chili powder called for in the recipe with my favorite spaghetti spices including garlic powder, Italian seasoning and red pepper flakes along with the oregano, salt and lots of pepper.
Set to simmer for a half hour while the cook enjoyed a glass of red, the uncooked spaghetti hit the saucey pot for a 20 minute cook off. Course it requires some tending during that period so the pasta doesn't stick to the bottom, but it's a lovely excuse to inhale the fabulous aroma and salivate over the results.
Garlic toast, another glass of wine and dinner was on. Best of all, clean up was a breeze...easy for me to say because Big Guy did it! It's a smart man that knows when his wife's at the end of her tether and a smarter one yet that uses initiative.
One Pot All-in-one Spaghetti (from JBug’s Kitchen adapted from myrecipes.com)
1 pound lean ground beef
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
1-1/2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes
1/2 teaspoon coarse ground black pepper
1 – 8 ounce can tomato sauce
1 – 6 ounce can tomato paste
3 cups V-8 juice (I used Spicy Hot)
1 cup water
7 ounces spaghetti, uncooked
Grated Parmesan Cheese for garnish
Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.
A year ago - Ravioli in Sherry Mushroom Alfredo
Two year's ago - Leg of Lamb Provencal
Three year's ago - Pork Medallions with Mushroom Madeira Sauce