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One Pot Spaghetti

We have that BH&G red checked cookbook and this is one of my favorite recipes from the book, One Pot Spaghetti!  I have done numerous variations on this recipe, including, no meat, tons of meat, never any mushrooms, seasoned tomato paste, whatever seasonings I have on hand.  It's tough to mess this up.  And I love the fact that there is only one pot to clean up afterwards. We serve this with bread or maybe a salad.

One Pot Spaghetti from Better Homes and Gardens Adapted by MamaTina

Start to Finish 40 minutes Serves 4
Ingredients

16 ounces ground beef

1 medium onion cut in half from tip to root (this gives the flavor of onion without having to eat them or have someone complain about them being in there)

1 clove garlic, minced

1 14-ounce can chicken broth

1-3/4 cups water

1 6-ounce can tomato paste plain or seasoned

1 teaspoon total of oregano, thyme, basil, or marjoram (mix and match or just one omit if you have seasoned tomato paste)

1/4 teaspoon black pepper

6 ounces dried spaghetti, broken


Directions

1. In a large saucepan cook the ground beef and onion until meat is brown and onion is tender. Drain. Return to heat and cook garlic until fragrant



2. Stir in the broth, water, tomato paste, seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Remove onion before serving.


Serve with salt and red pepper flakes. 

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