Description
A comforting yet elevated spaghetti dish cooked in one pot, layered with browned beef and a tangy tomato sauce.
Ingredients
Scale
- 1 lb (450 g) lean ground beef
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 cup (8 oz) tomato sauce
- 1 can (14 oz) crushed tomatoes
- 2 cups low-sodium beef or chicken stock, hot
- 2 tbsp Worcestershire sauce
- 1 tbsp chili powder (adjust to taste)
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 8 oz (about 225 g) dry spaghetti
- 1 cup sharp cheddar, grated
- 2 tbsp chopped fresh parsley or chives
- Optional: 2 tbsp sour cream or crème fraîche
Instructions
- Heat a wide, heavy skillet or shallow Dutch oven over medium-high heat and add the olive oil.
- When the oil shimmers, add the onion and cook until translucent and slightly golden, about 3–4 minutes.
- Add the minced garlic and stir for 30 seconds, then add the ground beef and brown until deeply caramelized, about 6–8 minutes.
- Season lightly with salt and pepper, add chili powder and smoked paprika, and briefly toast.
- Deglaze with Worcestershire sauce, then add tomato sauce, crushed tomatoes, and hot stock, bringing to a steady simmer.
- Nestle the dry spaghetti into the sauce, cover, and simmer, stirring every 4–5 minutes, until pasta is al dente, about 12–14 minutes.
- Stir in the grated cheddar and optional sour cream until creamy, check seasoning, and let rest for 2 minutes.
- Finish with fresh parsley or chives.
Notes
For a smoky lift, substitute half the beef with spicy chorizo. Dish can be made vegetarian with crumbled firm tofu.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg