To a large dutch oven or pot with a lid, add ground
beef and onion. Cook on medium heat uncovered for
about 5-10 minutes or until beef is browned. Drain
grease, add garlic and cook for an additional
minute or until fragrant.
Add crushed tomato, broth, heavy cream, salt,
pepper, oregano, basil, sugar and red pepper
flakes. Stir to combine.
Once boiling add spaghetti noodles in a criss
cross pattern. Break in half if pay in not large
enough to fit the noodles unbroken. Reduce the
heat to a simmer. Press the noodles under the
liquid and cover with a lid. Simmer for 15-20
minutes, stirring every 5 minutes or until noodles
are al dente making sure to cover the pot after
stirring each time.
Serve warm garnished with fresh parsley and grated
parmesan.
Originally Submitted
5/19/2023
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