Spaghetti with Marinara Sauce

Get ready to gobble up your new family favorite -- a one-pot spaghetti dinner doused in Marinara sauce.


4 servings


1 medium onion
2 cloves garlic or 1/4 teaspoon garlic powder
1 small green bell pepper
1 tablespoon olive or vegetable oil
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can 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 ounces uncooked spaghetti


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.

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.

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.

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.

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.

Place a strainer or colander in the sink. Pour the spaghetti in the strainer to drain. Serve with the tomato sauce.

Estimated Time

Preparation/Total Time: 50 minutes

Additional Information

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 towels and 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

1 Serving (1 Serving): Calories 340 (Calories from Fat 45), Total Fat 5 g (Saturated Fat 1 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 580 mg; Total Carbohydrate 62 g (Dietary Fiber 5 g, Sugars 7 g), Protein 11 g; Exchanges: 3 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 1/2 Fat; Carbohydrate Choices: 4

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