One-Pot Weeknight Spaghetti
Store-bought pasta sauce gets an upgrade with ground beef or turkey, garlic and fresh onion and green pepper.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
One-Pot Weeknight Spaghetti
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Ingredients
1 pound ground beef or turkey
2 tablespoons olive oil
1 white onion, diced
1 green bell pepper, seeds removed and diced
3 cloves garlic
½ teaspoons salt (or to taste)
1 - 24-ounce jar pasta sauce
2 cups water (plus up to ¾ cup more, added as you cook, see recipe notes)
8 - 10 ounces spaghetti noodles
Parmesan cheese, for topping
Directions
- In large pot, brown the beef. Remove from pot and set aside.
- Add olive oil to pot over medium-high heat and sauté onion and bell pepper. Add garlic and sauté one more minute. Season with salt.
- Add beef back to pot along with spaghetti sauce and water. Bring to a simmer and then add noodles.
- Try to get noodles as submerged in the liquid as you can. Cook according to the noodle package.
- If you find your sauce is getting too thick and the noodles are not cooked yet, add more water, ¼ cup at a time, up to ¾ cup more.
- Serve topped with Parmesan cheese. Enjoy!
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Servings
Directions
- In large pot, brown the beef. Remove from pot and set aside.
- Add olive oil to pot over medium-high heat and sauté onion and bell pepper. Add garlic and sauté one more minute. Season with salt.
- Add beef back to pot along with spaghetti sauce and water. Bring to a simmer and then add noodles.
- Try to get noodles as submerged in the liquid as you can. Cook according to the noodle package.
- If you find your sauce is getting too thick and the noodles are not cooked yet, add more water, ¼ cup at a time, up to ¾ cup more.
- Serve topped with Parmesan cheese. Enjoy!