One Pot Spaghetti
One Pot Spaghetti
Ingredients
For the Spaghetti
- 1 pound Italian sausage, casings removed
- 1 pound ground beef, lean
- 1/2 cup yellow onion, minced
- 1/2 cup red bell pepper, diced
- 2 teaspoons garlic, minced
- 28 ounces crushed tomatoes
- 1 tablespoon McCormick Garlic Herb seasoning
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes, or to taste
- 1 pound spaghetti, broken in half
- 4 cups chicken broth, or as needed to cover spaghetti
- 1 chicken bouillon cube
- 1/2 teaspoon granulated sugar
For Garnish
- 1/4 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for topping
Instructions
- 1
In a large pot or Dutch oven, combine the Italian sausage and ground beef. Cook over medium-high heat, breaking up the meat with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 2
Add the minced yellow onion, diced red bell pepper, and minced garlic to the pot with the cooked meat. Sauté for about 2 minutes, or until the vegetables are fragrant and slightly softened.
⏱️ 2 min
- 3
Stir in the crushed tomatoes, McCormick Garlic Herb seasoning, Italian seasoning, and red pepper flakes. Mix well to combine all ingredients.
⏱️ 2 min
- 4
Add the spaghetti (broken in half) to the pot. Pour in the chicken broth, ensuring there is enough liquid to completely cover the spaghetti. Add the chicken bouillon cube and granulated sugar.
⏱️ 3 min
- 5
Bring the mixture to a light boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes, stirring occasionally to prevent the spaghetti from sticking to the bottom of the pot.
⏱️ 15 min
- 6
Once the spaghetti is cooked through and most of the liquid has been absorbed, remove from heat. Garnish with grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Spaghetti
For the Spaghetti
- 1 pound Italian sausage, casings removed
- 1 pound ground beef, lean
- 1/2 cup yellow onion, minced
- 1/2 cup red bell pepper, diced
- 2 teaspoons garlic, minced
- 28 ounces crushed tomatoes
- 1 tablespoon McCormick Garlic Herb seasoning
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes, or to taste
- 1 pound spaghetti, broken in half
- 4 cups chicken broth, or as needed to cover spaghetti
- 1 chicken bouillon cube
- 1/2 teaspoon granulated sugar
For Garnish
- 1/4 cup Parmesan cheese, grated, for topping
- 2 tablespoons fresh parsley, chopped, for topping
Instructions
- 1
In a large pot or Dutch oven, combine the Italian sausage and ground beef. Cook over medium-high heat, breaking up the meat with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 2
Add the minced yellow onion, diced red bell pepper, and minced garlic to the pot with the cooked meat. Sauté for about 2 minutes, or until the vegetables are fragrant and slightly softened.
⏱️ 2 min - 3
Stir in the crushed tomatoes, McCormick Garlic Herb seasoning, Italian seasoning, and red pepper flakes. Mix well to combine all ingredients.
⏱️ 2 min - 4
Add the spaghetti (broken in half) to the pot. Pour in the chicken broth, ensuring there is enough liquid to completely cover the spaghetti. Add the chicken bouillon cube and granulated sugar.
⏱️ 3 min - 5
Bring the mixture to a light boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15 minutes, stirring occasionally to prevent the spaghetti from sticking to the bottom of the pot.
⏱️ 15 min - 6
Once the spaghetti is cooked through and most of the liquid has been absorbed, remove from heat. Garnish with grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 2 min