One Pot Spaghetti

 

• 1 pound lean ground beef
• ▢2 tablespoons tomato paste
• ▢3-4 cloves garlic, minced
• ▢1 teaspoon onion powder
• ▢1 teaspoon sugar
• ▢1/2 teaspoon dried oregano
• ▢1/2 teaspoon Italian seasoning
• ▢1/2 teaspoon salt 
• ▢1 pinch crushed red pepper flakes 
• ▢3 cups beef broth
• ▢1 (15 ounce) can crushed tomatoes
• ▢8 ounces uncooked spaghetti
• ▢1 cup shredded mozzarella
• ▢Pepper 
• ▢Freshly grated parmesan cheese

Instructions 

• Add the ground beef to a soup pot oven over medium-high heat, and cook until just browned, breaking it up with your spoon as you go along (about 7-8 minutes). Spoon out excess fat if needed.
• Stir in the tomato paste and garlic, and cook for about a minute.
• Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper flakes.
• Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
• Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not furiously boiling. See notes below for troubleshooting tips.
• Turn the burner off (leave the pot on it). Sprinkle the mozzarella over top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs. This recipe has lots of sauce.
• Gently toss it so the mozzarella is incorporated, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parm if desired.

(Source: https://www.saltandlavender.com/one-pot-spaghetti/)