One-Pot Spaghetti and Meat Sauce

By Leite's Culinaria

Ingredients

1 pound leftover seasoned and browned ground beef
3 cups marinara sauce
5 cups vegetable broth
Pinch kosher salt (plus more as needed)
1 pound dried spaghetti (cracked in half)
Good quality extra-virgin olive oil (for finishing)
Fresh basil (for serving (optional))
Red pepper flakes (for serving (optional))

Prep Time10mins
Cook Time20mins
Servings5

Instructions

In a large stockpot, combine the beef, marinara, stock, salt, and spaghetti and bring to a boil, uncovered, over high heat, being sure the spaghetti is submerged in the liquid. TESTER TIP: Swirl a little vegetable broth in your marinara sauce jar to help get every last drop out.

Reduce the heat to a very low boil, cover, and cook, stirring occasionally, until the liquid has been absorbed and the pasta is al dente 15 to 20 minutes. The pasta will continue to absorb sauce once it is removed from the heat, so don't be concerned if it seems like there is too much liquid.

Season with additional salt as needed and finish with a few tablespoons of good quality extra-virgin olive oil. Garnish with basil and chile flakes, if desired, and serve.