Spaghetti with Marinara Sauce

Get ready to gobble up your new family favorite - a one-pot spaghetti meal doused in homemade marinara sauce - dinner ready in under an hour!

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  • prep time 20 min
  • total time 50 min
  • ingredients 13
  • servings 4
 

Ingredients

1
medium onion
2
cloves garlic or 1/4 teaspoon garlic powder
1
small green bell pepper
1
tablespoon olive or vegetable oil
1
can (14.5 oz) diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon fennel seed, if desired
1/8
teaspoon pepper
1/2
teaspoon salt (for cooking spaghetti), if desired
8
oz uncooked spaghetti

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
  • 2 In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
  • 3 Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
  • 4 Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
  • 5 After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
  • 6 Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.
  • 1 Peel and chop the onion to measure 1/2 cup. Peel and finely chop the garlic. Cut the bell pepper in half lengthwise, and cut out seeds and membrane. Chop enough bell pepper to measure 1/4 cup. Wrap any remaining bell pepper with plastic wrap and refrigerate.
  • 2 In a 2-quart saucepan, heat the oil over medium heat 1 to 2 minutes. Add the onion, garlic and bell pepper. Cook 2 minutes, stirring occasionally.
  • 3 Stir in the tomatoes with their liquid, tomato sauce, basil, oregano, 1/4 teaspoon salt, the fennel seed and pepper. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently and does not spatter.
  • 4 Cover with lid; cook 35 minutes, stirring about every 10 minutes to make sure mixture is just bubbling gently and to prevent sticking. Lower the heat if the sauce is bubbling too fast.
  • 5 After the sauce has been cooking about 20 minutes, fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover with lid; heat over high heat until the water is boiling rapidly. Add the spaghetti. Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring frequently, until tender but not mushy.
  • 6 Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.

EXPERT TIPS

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Expert Tips

In a 12-inch skillet, cook 1 pound lean (at least 80%) ground beef with the onion, garlic and bell pepper over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a bowl; line with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to skillet; discard paper towelsand any juices in the bowl. Continue with step 3.

The sauce may look ready to eat after heating to a boil. However, the longer cook time over low heat is necessary to develop the flavors.

A tightly held bundle of spaghetti, about the diameter of a quarter, weighs about 4 ounces.

Heat to boiling. Reduce heat just enough so mixtures bubbles gently and doesn't spatter.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
580mg
580%;
Total Carbohydrate
62g
62%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
25%;
Calcium
6%;
Iron
20%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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