One-Pan Spaghetti with Fresh Tomato Meat Sauce and Melted Cheese
One-Pan Spaghetti with Fresh Tomato Meat Sauce and Melted Cheese
Ingredients
- 1 tablespoon olive oil
- 4 ripe red tomatoes, whole, lightly scored on top
- 1 yellow onion, finely diced
- 1/2 cup carrots, grated
- 1 pound ground beef, lean
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 cups chicken broth
- 12 ounces spaghetti, uncooked
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep frying pan or Dutch oven over medium heat. Add the whole, lightly scored tomatoes to the pan. Sprinkle the diced onion and grated carrots around the tomatoes.
⏱️ 3 min
- 2
Add the ground beef to the pan, spreading it out over the vegetables. Use a spatula to gently mix the ground beef, onions, and carrots around the tomatoes. Cover the pan with a lid and cook for 10 minutes, allowing the tomatoes to soften and the meat to begin browning.
⏱️ 10 min
- 3
Remove the lid. Using tongs, carefully peel the softened skins off the tomatoes and discard them. Use a fork to gently mash the tomatoes in the pan, creating a rustic sauce base.
⏱️ 5 min
- 4
Add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper to the pan. Stir well to combine with the meat and vegetables. Continue to cook, stirring occasionally, until the meat is fully browned and no longer pink, about 5-7 minutes.
⏱️ 7 min
- 5
Pour in the chicken broth and bring the mixture to a simmer. Break the spaghetti noodles in half if they don't fit in the pan, and add them to the simmering sauce, pushing them down to submerge as much as possible.
⏱️ 3 min
- 6
Cover the pan and cook for 12-15 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a splash more broth or water.
⏱️ 15 min
- 7
Once the spaghetti is cooked, remove the lid. Stir in half of the shredded mozzarella cheese until melted and incorporated into the sauce. Sprinkle the remaining mozzarella cheese over the top of the spaghetti.
⏱️ 5 min
- 8
Cover the pan again for 2-3 minutes, or until the cheese is fully melted and bubbly. Garnish with fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Spaghetti with Fresh Tomato Meat Sauce and Melted Cheese
Ingredients
- 1 tablespoon olive oil
- 4 ripe red tomatoes, whole, lightly scored on top
- 1 yellow onion, finely diced
- 1/2 cup carrots, grated
- 1 pound ground beef, lean
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 3 cups chicken broth
- 12 ounces spaghetti, uncooked
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep frying pan or Dutch oven over medium heat. Add the whole, lightly scored tomatoes to the pan. Sprinkle the diced onion and grated carrots around the tomatoes.
⏱️ 3 min - 2
Add the ground beef to the pan, spreading it out over the vegetables. Use a spatula to gently mix the ground beef, onions, and carrots around the tomatoes. Cover the pan with a lid and cook for 10 minutes, allowing the tomatoes to soften and the meat to begin browning.
⏱️ 10 min - 3
Remove the lid. Using tongs, carefully peel the softened skins off the tomatoes and discard them. Use a fork to gently mash the tomatoes in the pan, creating a rustic sauce base.
⏱️ 5 min - 4
Add the minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper to the pan. Stir well to combine with the meat and vegetables. Continue to cook, stirring occasionally, until the meat is fully browned and no longer pink, about 5-7 minutes.
⏱️ 7 min - 5
Pour in the chicken broth and bring the mixture to a simmer. Break the spaghetti noodles in half if they don't fit in the pan, and add them to the simmering sauce, pushing them down to submerge as much as possible.
⏱️ 3 min - 6
Cover the pan and cook for 12-15 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick, add a splash more broth or water.
⏱️ 15 min - 7
Once the spaghetti is cooked, remove the lid. Stir in half of the shredded mozzarella cheese until melted and incorporated into the sauce. Sprinkle the remaining mozzarella cheese over the top of the spaghetti.
⏱️ 5 min - 8
Cover the pan again for 2-3 minutes, or until the cheese is fully melted and bubbly. Garnish with fresh chopped parsley before serving.
⏱️ 3 min