9 Reviews

I just made this for dinner tonight and wow! I never thought a recipe so simple could be so delicious! I made just a few changes because of what I had on hand. Instead of turkey I used ground chuck. I omitted the onion and bell pepper which I would've loved to include but I didn't have any! I also omitted the red pepper flakes because I don't like them. Everything else I did according to the recipe. I did have to cook mine a bit longer because I like tender pasta and this one yielded more of an al dente. So that being said, it was still fantastic! Just proves that this recipe can be very versatile. You can add and omit as you please :) I think I will make spaghetti like this every time!

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Rook_cook July 07, 2015

I will never use a colander again! This is the best spaghetti I've ever made- and I just used a jar of Ragu Traditional. I just boiled until the water evaporated. I wouldn't change anything! On our meal rotation for sure!

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starlight17_12979236 March 10, 2016

This is honestly my favorite spaghetti recipe ever. The only reason I deviated from my beloved mother's recipe is because I didn't have two separate pots so I needed a one pot recipe and HOLY BAJESUS I'll never go back. Super simple and freaking delicious.

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Rose H. December 02, 2015

I give this a big thumbs up . I used chopped onion and bell pepper. When almost done I added 4 oz of cream cheese. My 4 yr old loved it.

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Tonya P. May 24, 2015

Here is my alt:

Use 2 1/2 cups beef stock (only 15 cals per cup) - Trader Joes.
When putting all the liquids together, use a 24 oz can of raghu in the can traditional then and a drained 14 oz can of diced tomato w/mild green chiles.

Once up to a boil, put it on low and cover for 20 minutes. Stirring occasionally to make sure your noodles are noodled.

Then, if you've had a glass of red, add a splash from the bottle.

Viola! Perfection in one pan.

Cheers and a big thanks to Lisa1 from the dad that likes to cook, especially if its one dish!

~ Morgan

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IrishMorgans October 10, 2012

This is very similar to a recipe I had, in early marriage days! I just wasn't feeling the idea of boiling noodles, and making sauce (separate), so I looked up your recipe. I used beef, didn't add green peppers, onions, or mushrooms (don't care for any of those, in my sauce); but, I did double up on garlic and red pepper flakes, and I used 1 c. veggie stock and 1 c. water, in place of all the water. I loved the soupy spaghetti, with all the pasta well-covered! Thanks!

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Belinda in Austin, TX December 06, 2009

Good basic recipe. I used 1/2 lb chopped tempeh and 4 oz mushrooms instead of the turkey, and 1/2 glass white wine, a 28-oz can of crushed tomatoes and a couple of tbsp of fresh basil and rosemary instead of the sauce. Garnished w/ chopped olives.

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D Rusak October 22, 2009

I have used this as the basis of my spag. recipe. I love that it is not dirtying more dishes than necessary. Now for my changes: my hubby will not eat green peppers or onions that he can see, so I omit the green pepper and use onion powder. I prefer ground beef. The biggest change I made was to substitute beef broth for some of the water to both boost the nutrition and add flavor. It's a super recipe! Thanks for posting.

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BeagleMommy June 08, 2009

Quick and easy. I made it with 93% lean ground turkey and Fiber Gourmet pasta to lower calories and increase the fiber content. I added about four ounces of sliced mushrooms. I made this dish with Hunt's sauce and it definitely needed additional flavor. I added oregano and other Italian seasonings, as well as additional garlic. It was good but still needs tweaking. But it's worth the effort for an easy spaghetti type dish. I'll post my version when I am satisfied. Thanks for sharing this.

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Orea October 17, 2008
One-Pot Spaghetti With Meat Sauce