When I saw this one-pot delicious Spaghetti dish with plenty of vegetables, I knew instantly that it would be a one-pot hit in our house. So pretty, so flavorful and so perfect for this time of year.
Why this time of year? It’s pot-luck season. While this Beef Pasta is cooked on the stove-top in a big Dutch Oven, that doesn’t mean it lacks versatility or means of travel. I happen to have portable burners. When we down-sized the first time from a six-burner stove to the more traditional four-burner, I knew I needed to have a few extra burners for holiday cooking. Believe me, I was glad I did. When we returned to California, our “home” was a small house my Dad was renovating. In the beginning, there was no kitchen. Having portable burners and roasting ovens was a life saver.
Now if you don’t have portable burners, this dish can still travel. Transfer the finished pasta to a crock pot for travel, and garnish just before serving. Or for a nicer presentation, consider a Chafing Dish. So it’s have pasta, will travel!
What’s that? Not going anywhere? That’s okay. This delicious pasta dish will cook up quickly, making it the perfect busy weeknight meal.
One-Pot Ground Beef Pasta
2 Onions, diced
2 Carrots, diced
2 tablespoons Olive Oil
1 teaspoon Kosher Salt
1 lb Ground Beef
1/4 cup Tomato Paste
28 oz Fire Roasted Diced Tomatoes, undrained
32 oz Beef Stock
1/2 teaspoon Red Pepper Flakes
2 teaspoons Italian Seasoning
1 lb Spaghetti
1/4 cup Basil, thinly sliced
1/2 cup Parmesan Cheese, shaved
Dice onions and carrots. Set aside.
In Dutch oven, heat oil over medium-high heat until hot. Cook onions, carrots and salt in oil 5 to 8 minutes or until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until browned.
Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break pasta in half, then thoroughly rinse under cold water. Tuck pasta into simmering liquid, covering completely. Reduce heat to medium-low; cook 13 to 15 minutes or until pasta is soft and sauce is reduced slightly.
While the pot is cooking, stack basil leaves, roll tightly and cut into slivers. Set aside until ready to garnish.
When the pasta is cooked through, top with Parmesan cheese and basil. Serve straight from the pot for easy of service and easy of clean-up.