One-Pot Spaghetti

My husband stumbled across this recipe one night for a jazzed up version of spaghetti.  We thought it was pretty good, but when we had the leftovers the next day we realized that we'd found a keeper.  If all you have is ingredients for spaghetti but want something slightly more sophisticated (that actually tastes good the next day), this is the recipe for you.

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One-Pot Spaghetti

(adapted from the Better Homes and Gardens New Cookbook--14th edition.  Apparently my "New" cookbook isn't new anymore, now that there's a 15th edition)

1/2 lb ground beef

1 can (6 oz) sliced mushrooms, drained

1/2 cup onion, chopped

1 clove garlic, minced

2 cups chicken broth OR 1 can (14 oz) broth (or try beef broth for a different taste)

1-3/4 cups water

1 can (6 oz) tomato paste

1 tsp Italian seasoning

1/4 tsp black pepper

6 oz uncooked spaghetti

Parmesan cheese

1. In a large saucepan, combine ground beef, onion, and garlic.  Saute over medium heat until meat is brown and onion is tender.  Drain any drippings.

2. Stir in mushrooms, broth, 1-3/4 cups water, tomato paste, Italian seasoning, and black pepper.  Bring mixture to a boil.

3. Add spaghetti (it helps if you break the noodles in half before you put them in) a little at a time, stirring constantly.  Return to a boil and reduce heat to low.  Simmer gently, uncovered, for 17-20 minutes or until spaghetti is tender and sauce is desired consistency.  Make sure to stir it frequently or some will stick to the bottom of the pan and some will stick out the top and not cook.  

4. Sprinkle on a little parmesan cheese, and you're in business!