Boiling your spaghetti right in the sauce not only makes for a delicious one-pot meal, but also reduces the number of dishes you have to wash after dinner.

Yield: Serves 4.



  • 1 tbsp canola oil
  • 1 lb (0.5 kg) lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, crushed
  • 4 cups chicken broth
  • 1 can (5 1/2 oz/156 mL) tomato paste
  • 1/2 tsp oregano, crumbled
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp freshly ground pepper
  • 2 cups broken spaghetti
  • Freshly grated Parmesan cheese*


  1. Heat oil in a Dutch oven over medium heat. Add beef, onion and garlic. Cook, stirring to break up beef, until browned. Drain off excess fat. Stir in broth, tomato paste, oregano, salt, red pepper flakes and pepper. Bring to a boil. Add spaghetti. Stir until water returns to a boil.
  2. Reduce heat and simmer, stirring frequently, until spaghetti is tender, about 12 - 15 minutes. Serve with Parmesan cheese.
Nutritional analysis per serving:

477 calories, 13.5 g fat, 30.6 g protein, 59.6 g carbohydrate, 6 g fibre, 1535 mg sodium

*Ingredient not included in nutritional analysis.