Classic One Pot Spaghetti

By Kevin Williams

After a romp in the snow in our backyard, Aster and Bea and I were hungry for a hearty comfort food supper.  And since I had fumbled the link for Amish one pot spaghetti yesterday, I thought I’d make up for it by making the actual meal and this is a good one.  It’s hearty, flavorful and very versatile.

I did not follow the recipe below exactly, and that’s fine, that is what I like about this meal is that you add or subtract whatever you like.  If you stick close to this, though, the meal delivers a really great blend of flavors.  The sugar is a nice touch. I added some carrots and squash, but basically stuck to the spices listed.  I was tempted to add some cayenne pepper or chili powder to give this dish an extra kick, but figured my daughters might not like that as much as I, so I resisted the temptation.  But you can try it.

Carrots and onion in olive oil start this dish out…

AMISH ONE-POT SPAGHETTI

12 ounces spaghetti or homemade egg noodles

6-8 Tbsp olive oil

2 medium onions, chopped

2 medium carrots, very finely chopped or grated

about 4 garlic cloves

3 cups home-canned chopped tomatoes with liquid or use store-bought

2 Tbsp tomato puree

1-2 tsp sugar

about 6 cups vegetable broth (or chicken broth)

parsley, basil, oregano, thyme, allspice (to taste)

salt, pepper

1. In a pot, heat the oil and saute onion until translucent.
2. Add carrots and garlic and saute for 1 more minute.
3. Add chopped tomatoes, tomato puree, sugar, spices and about 4 cups broth.
4. Bring to boil and cook for about 15 minutes.
5. Add spaghetti and simmer until the pasta is tender, about 15 minutes.
6. Stir from time to time and add more broth while cooking to achieve consistency you like.
7. Serve with grated Parmesan cheese (optional).