One Pot Spaghetti

Instructions

In a large 6-quart pot, heat over medium-high heat. Add 2 pounds lean ground beef and diced onion. Cook, breaking up the beef with a spoon, until the meat is browned and the onion is soft and translucent, about 7 to 10 minutes. Stir frequently. Drain any excess grease or liquid.

Add in 5 cloves minced garlic and cook for 60 to 90 seconds, stirring constantly, until fragrant.

Pour in 3 cups beef broth, 2 (15 ounce cans) tomato sauce, 2 (15 ounce cans) diced tomatoes, and 1 cup water. Season with 1 tablespoon Italian seasoning, 1 1/2 teaspoons salt, 1 teaspoon onion powder, and 1 teaspoon black pepper. Stir to combine. Increase the heat to high and bring the mixture to a simmer.

Once simmering, reduce the heat to medium-low. Allow the sauce to simmer for 10 to 15 minutes, stirring occasionally, to develop the flavors.

Add 16 ounces spaghetti pasta to the pot, making sure it is fully submerged in the sauce. Cook for an additional 15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

Remove the pot from the heat. Serve the spaghetti hot, straight from the pot.

Main Dish