One-Pot Spaghetti and Meatballs

This ONE POT spaghetti and meatball is everything. Not only does it half the dishes, but also adds a ton of flavor since the pasta was seasoned from the start. Also, none of the “pasta water” was discarded, which helps the sauce adhere to the pasta much better.

I am not one to post super basic dishes if I don't have something new to share about it. And here it is definitely the “one pot” situation. Plus, the seasoning is super on point. Will definitely be enjoyed by both kids and adults, guaranteed!

Sauce:

• 2 tbsp oil

• 2 shallots, minced

• 1-2 garlic cloves, minced

• 6-7 mushrooms (any type), cubed

• 1/4 cup dry red wine

• 1 can tomato sauce (i used Hunt's 680ml)

• 1/2 lemon, juiced

• 2 tsp paprika

• 1/2 tsp black pepper

• 1 tsp sugar

• 1/2 tsp oregano

• 1 tsp salt

• 1 bay leaf

Meat mixture:

• 1lb minced meat

• 1/4 cup breadcrumbs

• 1 egg

• Spices of your choice (i did paprika, cumin, garlic, salt, pepper)

• I added about 2 tbsp of water to soften the meat, but optional

DIRECTIONS:

1. Start by heating your oil in a large dutch oven, or deep pot of choice. Saute shallots and garlic. When translucent, add mushrooms.

2. When everything browns, add wine to deglaze the pan. Add lemon, tomato sauce, spices and 2 extra cans of water.

3. Simmer the sauce on low.

4. Form mini meatballs with meat mixture. Add them to the sauce. Cook them on medium low for 15 minutes covered.

5. Add your spaghettini. I used about 750g. I like to cut them in half prior to cooking so it's easier to eat. Cover the pot and cook an extra 20 min covered and 10-15 minutes uncovered.

Enjoy,

Guila