Skip to main content

One Pot Two Step Pantry Pasta with Ground Beef

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I was just thinking that I am the last cook standing to make this one-pot pasta dish. And honestly, the reason it took me so long is that I thought it would be boring.

But of course the very fact you are reading these words, it is safe to say, this is anything but boring. It is delicious, and the basic recipe begs to be played around with.

You can vary the amount of pasta used based upon your appetite or preference, As I said this most basic of recipes is so easy to modify. This dish is not heavy on tomato so if you have someone at your table who does not care for a lot of tomato flavor, this will be a favorite of theirs.

One Pot Two Step Pantry Pasta with Ground Beef. Easy, delicious and only one pot to wash!
One-Pot Two-Step Pantry Pasta with Ground Beef.

One-Pot Two-Step Pantry Pasta with Ground Beef
adapted from: countless other dishes from great cooks everywhere!

1 large onion, diced
2 to 4 cloves garlic - use as much as your family enjoys
1 pound extra-lean ground beef - pinched into small pieces
2 - 141/2 oz cans diced tomatoes - do NOT drain
2 T tomato paste
1 1/2 c broth
1 t oregano
1 1/2 t salt
fresh ground pepper
1 - 3 t sugar (if you more fond of a sweeter Ragu, use the full amount)

6 - 8 oz spaghetti - broken (I prefer the smaller amount, use what works for your family)
1 - 2 T Olive oil

Parmesan Cheese

In the bottom of a large pan, layer the ingredients as listed, diced onions, chopped garlic, ground beef, broth, tomatoes, and seasonings. Bring to a boil, cover, reduce heat, simmer for 15 minutes.

One Pot Two Step Pantry Pasta with Ground Beef.

Remove lid, stir well, making sure the ground beef is in separate pieces, add spaghetti and the olive oil. Stir again.

One Pot Two Step Pantry Pasta with Ground Beef.

Cover and cook for 10 minutes, remove lid simmer, cook an additional 5 minutes or until pasta is done to your liking, stirring once or twice.

If you have some fresh spinach in your fridge, feel free to add a couple handfuls to the pasta, stir well and let sit while you set the table and quick as can be, dinner is done!

Offer Parmesan cheese at the table.

Enjoy!

One Pot Two Step Pantry Pasta with Ground Beef.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

Comments

  1. Yumms! I have yet to try cooking pasta 'dry' like this, looks like I must catch up soon!

    ReplyDelete
    Replies
    1. Hello Emily, this procedure works very well. It is also quite delicious!

      Delete
  2. This is a great one pot pasta! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    ReplyDelete
  3. One pot pasta dinner is such a great idea -- I too was late to party, but now I make all kinds of variations on this.

    ReplyDelete
    Replies
    1. There will be more varieties on our table as well!

      Delete

Post a Comment

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!

Popular posts from this blog

Green Bean Cobbler, AKA "the other green bean casserole"

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
This green bean casserole is very good and a perfect way to enjoy those green beans put away in the freezer from last years garden. Of course, it is just as delicious with green beans bought from the grocery store. It is also nothing like the more famous holiday green bean casserole, this one is not too salty or processed, it is fresh and delicious! 
Green beans, sour cream, cheddar cheese, and a crunchy topping, what is not to like? The author suggests that this casserole is made with either garlic or onions. And I think she is correct, both might overpower the sour cream covering the green beans. This first time I will make it with garlic and the next time will be with onions.....


Green Bean Cobbler  adapted from: One Bite Won't Kill You 350-degree oven
1 pound green beans water and salt for cooking
1 T butter (2 …

Southern Green Beans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
Green beans are in our freezer for use this winter. Having grown in our garden this summer. I have never been a big fan of green beans, until growing our own. There is something satisfying about cooking what you grow. There is a lot we have learned about growing what you will cook.....


We were successful with green beans last year and again this year. However, we did not grow the same beans this year. This year we grew tri-colored beans. They are beautiful as well as tasty. You will see that once cooked, magically the beans are all the same color.


Southern Green Beans
adapted from:  Lost Recipes, meals to share with family and friends

3-4 slices of bacon - diced
2-3 scallions - cut into 1-inch pieces  (you can also use 1/4 c chopped onion)
1 pound green beans - snap the end and pull the string, then snap into 1 inch le…

Taco Pickles

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
When I eat Tex-Mex, I enjoy a spicy, vinegary condiment on my food. And when we have fish for dinner, I want something with a bit of a bite to it, to add some excitement. Fish can be a bit tame on that dinner plate. You could also tuck a spoonful of this crispy, spicy, sweet and puckery delight in a sandwich or anywhere else a spicy flavor is desired!

For this recipe we used carrots stored in our root cellar from last fall, I think we can call the root cellar project a success!


Taco Pickles
adapted from:  Eva Kolenko
makes about 1 quart

2 bunches of radishes
4-6 carrots depending upon the size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c cider vinegar

Heat the white vinegar and red wine vinegar to h…