One Pot Spaghetti

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

Comments

[Sarah Galvin (All Our Fingers in the Pie)]

This is brilliant. And what was that about a skunk's butt! That is hilarious.

[June]

Sarah - I agree, it is brilliant and about to become a regular. The leftovers are amazing too - I had some for lunch straight from the microwave so I say that with authority. As for the "skunk butt" ...that's hungry, right?

[Lea]

You are a smarty patootie for going with the pasta instead of the skunk butt! I bet it was nice to relax with the wine and the smell of the sauce simmering on the stove!

[June]

Lea - it was heaven on a plate. Funny how something so basic can taste so darn awesome!

[Lorraine]

This pasta sure does sound better than the skunk butt. One pot...what a concept! T was just asking if you could cook with spicy V8. I'll show him this recipe.

[June]

Lorraine - I just had the last of it for lunch and darn near had to arm wrestle Big Guy for the rights. He gave in gracefully however and finished the rest of the corn chowder. LOL

[Shaun]

I love this idea, and it makes so much sense! When I worked in an Italian restaurant the pasta was always warmed in boiling water then put in the ragu pan and completely tossed through...so why not cook it with the sauce anyway...this is a must try for sure!

[June]

I agree it does make sense and the end result is really sauce with pasta instead of the other way around - which is OK by the resident carnivore. LOL