One-pan Spaghetti

My dinner philosophy is easier, better. If there are less steps for me to do, I count. Less dishes to wash? Even better. That is one big reason why One-Pan Spaghetti is a go-to quick dinner fix for busy weeknights.

I don't know what spaghetti is so entertaining, but that's all. This is the kind of food my mother used to make our family all the time when I grew up. He always makes homemade sauces that are similar to this recipe for one-pan Spaghetti. The only difference is that I cooked noodles in sauce while he boiled them separately.


  • 1 lb of beef
  • 1 onion, diced
  • 375g spaghetti package, raw
  • 28oz can be cut into tomatoes, undrained
  • 3/4 cup of green peppers, diced
  • 1/2 cup of water
  • 1 can (284ml) mushroom slices, dried
  • 1 tsp chili powder
  • 1 teaspoon of oregano
  • 1 teaspoon of sugar
  • 1 tsp salt
  • 1 tsp garlic powder
  • Parmesan cheese, to serve, if desired


  1. Cook the beef and onions together in a large skillet until the meat is browned and the onion is tender. Fat drain.
  2. Stir in spaghetti noodles, diced tomatoes, green peppers, water, mushrooms, chili powder, oregano, sugar, salt and powdered garlic. Bring to a boil. Reduce the heat until it's low and cover. Bring to a boil for 30 minutes, stirring occasionally.
  3. To serve, sprinkle with Parmesan cheese.

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