This recipe for one pot spaghetti is part mistake and part laziness. Yesterday as the result of not wearing my blasted reading glasses I opened a can of tomatoes instead of a can of kidney beans. They were dumped into a plastic container and put in the refrigerator.
Today I really didn’t feel like cooking. Nothing sounded good to me but I knew I had to use up that can of tomatoes. Spaghetti seemed the best idea.
The recipe will feed 4.
- 2 tablespoons of butter
- ½ pound of meat
- ½ large onion, chopped
- 1 14 ½ oz. can of diced tomatoes
- 1 can of water
- 2 or more garlic cloves, minced
- 1 teaspoon of salt
- 2 or more teaspoons of Italian seasoning
- ¼ cup for red wine
- 2 tablespoons of sugar
- 8 oz. of pasta
Use what meats you have on hand. Add a couple diced slices of bacon if you have any. You can use beef, pork or even chicken. It can be fresh or frozen. Sausage is good to add if you have some leftover.
Melt the butter in a large Dutch oven size pot. Add the meats and the onion. Sauté until the onion is transparent and the meat is cooked. Add the garlic and the can of tomatoes. Stir and simmer then add the can of water, wine and seasonings. Simmer covered over medium heat for about 30 minutes, stare once in a while.
Bring to a boil and add the pasta. Stir until the pasta no longer sticks together. Lower the heat and cover. Cook over medium low heat until the pasta is done.
Any pasta shape can be used.
Italian sausage is excellent in this and other pasta dishes.
Instead of meat you can use eggplant or mushrooms. Cook in the melted butter with the onions.
Vegetables can be added to the sauce before the pasta. About ½ cup or so of cooked leftovers or frozen. Green onions or other fresh vegetables would be good. Ripe olives, cut in half, is great in pasta.
Almost any type of cooked beans could be added.
Instead of cooking it on the stove after adding the past you could bake it covered in a 350 degree F oven for about 40 minutes or until the pasta is done. Cool about 10 minutes before serving.