One-Pot Meaty Spaghetti

I used to help my mom make this when I was growing up, and the recipe stuck. It was a beloved comfort food at college, and is now a weeknight staple for my fiance and me.

One-Pot Meaty Spaghetti

Average Rating: 4.666666

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.


  • 1 pound extra-lean ground beef (95% lean)
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 2 cups water
  • 1/4 cup chopped fresh parsley
  • 8 ounces uncooked whole wheat spaghetti, broken in half
  • 1/4 cup grated Parmesan cheese
  • Additional chopped parsley


  • 1. In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes.
  • 2. Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.

Nutrition Facts

1-1/3 cups: 292 calories, 6g fat (2g saturated fat), 46mg cholesterol, 737mg sodium, 40g carbohydrate (6g sugars, 8g fiber), 24g protein.
Diabetic Exchanges:
3 starch, 2 lean meat.