One-Pot Spaghetti

My variation of an old Southern Living recipe - a double recipe will fill a Dutch oven and make plenty for an extended family dinner.

Ingredients

• 1 pound lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can petite diced tomatoes
• 2 cups water
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 7 ounces whole wheat spaghetti
• 0.25 cup grated Parmesan cheese, or to taste

Steps

1. Heat a Dutch oven over medium-high heat. Cook and stir ground beef, onion, and garlic until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard excess grease.
2. Stir in tomato sauce, diced tomatoes, water, chili powder, oregano, and black pepper. Bring to a boil. Cover, reduce heat, and let simmer, stirring often, for about 30 minutes.
3. Break spaghetti into thirds and add to the pot; cover and simmer, stirring often, until pasta is tender, about 20 minutes. Serve topped with Parmesan cheese.