All at Once Spaghetti
All-at-Once Spaghetti
Follow our easy, step-by-step, photo illustrated instructions and learn how to make this one pot spaghetti dish that all the family will love. So easy. Printable recipe included.
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You’ll love this very basic, one pot spaghetti. Made from a vintage ad recipe.
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Inspired by this vintage ad from Hunt’s Tomato Sauce.
I enjoy looking at vintage magazine ads for recipes on the Internet and in old magazines I might get at an auction sometime. Of course, the internet is the easiest way to do it. Smile.
When this one popped up one lazy afternoon, I saved it so I could prepare it here on Taste of Southern. It’s a very basic spaghetti sauce, so if you have folks in the family that don’t care for all those Italian style spices, this just might meet their approval.
Here’s what the ad says about Hunt’s Tomato Sauce and the recipe.
This is a revolutionary recipe and it will work like a charm in your kitchen!
You cook everything “all at once” in Hunt’s Tomato Sauce. Your meat, your seasonings, and your spaghetti! Saves so many of your pots and pans…and lots of time, too!
Imagine! The spice flavor of Hunt’s Tomato Sauce cooks right into the spaghetti. Gives the whole dish a wonderful richness – a homemade goodness your family will love!
Try Hunt’s Tomato Sauce anytime you want deep, true, all tomato flavor. It’s already seasoned and spiced! Simply made to order for hamburgers, hash patties, or meat loaf – or to give baked fish and casseroles enticing color and flavor. This easy spaghetti recipe was especially developed for Hunt’s Tomato Sauce. Nothing else makes it as good.
I thought it tasted pretty good. Next time though, I’ll add some of those Italian spices to boost it up a notch or two, maybe some garlic. But, I wanted to try it first, just like the ad called for.
Ready to try it yourself? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!
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All at Once Spaghetti Recipe – a one pot spaghetti. You’ll need these ingredients.
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We’ll begin by placing the ground beef in a large sauce pot over Medium heat on the stove top.
The recipe in the ad called for adding the onions first, but I know I’m going to want to drain off some of the grease from this pound of ground beef, so I’m cooking it first.
Let this start heating up while you dice the onion.
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Dice the onion and set aside for now.
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Once the beef begins to heat up, grab a wooden spoon and chop it up into small pieces.
As you can see, there is a good amount of grease in this beef. Just let it cook until it starts to turn brown.
Once it’s lightly browned, drain off and discard the grease. Mama always kept a small metal can on her stove top to pour old grease in. When the can was full, she’d just cover the can and toss it. I must admit, I do the same thing to this day. Smile.
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Once the grease has been drained. Place the pot back on it’s burner and add the diced onions.
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Continue to cook the ground beef with the onions until the onions are soft and translucent.
More than likely you’ll have more grease in the pot as it cooks down even more. If by chance you don’t, you might want to add just a teaspoon or so of cooking oil or bacon grease so it doesn’t burn and stick to the pot.
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Now, lets get everything else into the pot. Add the salt.
The ad in the recipe called for 1-1/2 teaspoon of salt.
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Add the black pepper.
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Add the tomato sauce.
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Add the water.
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Stir it good to combine all the ingredients.
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Let the sauce come up to a boil.
I raised the heat a bit to get it boiling. Just keep an eye on it.
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Gradually add the spaghetti.
Please note that the recipe only calls for half of an eight ounce box of spaghetti. I broke mine in half so it would fit into the pot easier. Add it a little at a time and stir it around for a few seconds after each addition. This will keep the pasta from sticking together.
I think the recipe could have easily used a bit more than four ounces, but I wanted to follow the recipe as close as possible. Use your own judgement.
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REDUCE the heat to about Medium-Low.
COVER the pot and let it simmer for about 20 minutes. You will need to stir it a time or two while it cooks so the spaghetti doesn’t stick together.
Once the pasta is cooked, you’re all done and ready to serve it.
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Enjoy!
Sprinkle on some grated cheese and serve with some garlic bread.
I like to cut some pats of butter and place it on white sandwich bread, then sprinkle it lightly with garlic powder. Put this in the oven for a minute or two until the butter melts and you’re all set.
How easy is this?
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All at Once Spaghetti
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings 1x
- Category: Main Dish, Pasta
- Method: Stove Top
- Cuisine: American
Description
Inspired by a vintage magazine ad from Hunt’s Tomato Sauce, we’re trying this one pot spaghetti and showing you how to make it as well. Printable recipe.
Ingredients
½ lb Ground Beef
1 Large Onion, chopped
1 teaspoon Salt
½ teaspoon Black Pepper
2 cans Hunt’s Tomato Sauce (8oz)
1–1/2 cups Water
¼ lb Spaghetti, half of an 8oz box
Grated Cheese, optional
Instructions
Place large sauce pot over Medium heat on your stove top.
Add the ground beef, crumble with a wooden spoon as it browns.
Dice the onion.
Stir beef and fry until lightly browned. Drain excess grease if needed.
Add the chopped onion, cook until onion is soft and translucent.
Add salt.
Add black pepper.
Add tomato sauce.
Add water.
Stir mixture well and let come to a boil.
Gradually add the spaghetti, stirring as you go.
Cover pot, simmer for 20 minutes or until pasta is done, stirring occasionally.
Serve while warm, garnish with grated cheese.
Enjoy!
Notes
Recipe can be doubled if needed. Gradually add the spaghetti, stirring after each addition so it doesn’t stick together. Cook until pasta is done.
Keywords: one pot spaghetti, all at once spaghetti, tomato sauce, ground beef, quick, easy, southern recipes
Your Comments:
Have you ever cooked spaghetti this way? Share your thoughts on our recipe with us.
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Be Blessed!!!
Steve
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You might also like: Vintage Ice Cream Pie Recipe, inspired by another magazine ad.
Or, maybe this: Macaroni and Tomatoes
How about this? Crab Annie – a seafood pasta dish.
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Category: Main Dishes, Pasta
This spaghetti is much too soft for my taste..i have to have rolling boiling water, and then cook al dente….this makes a soft squishy mess no matter what you do…
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My family has been making this recipe for my entire life (48yrs). My mother probably started with the exact ad you have in the article. I don’t know if she adapted it or if someone else did, but we add oregano to the meat as it is cooking and shredded sharp cheddar to the top right before serving. We still love this recipe and have it regularly.
Hi Della, Thank you for sharing your memories of this old spaghetti recipe with us. It does turn out pretty good. I like your variations on it. Thank you for your visit today. I do hope you’ll visit with us often. Be Blessed!!! -Steve
Hi Steve, I look forward to your newsletter every Monday! This All in One Spaghetti is a great addition to my “one pot” meals. Tastes great and takes very little time or effort(which makes me happy at the end of a busy day). Take care and may God continue to richly bless you!
★★★★★
I like the look of this – real comfort food! Susie’s baked version sounds great too. We don’t get different flavoured tomato sauces here, so I’ll add garlic anyway and some fresh origanum from my garden (where it grows like a weed!). I’m giving the recipe to our Scout Patrol Leaders – I’ll even donate the oreganum! – maybe it will get them thinking away from the interminable “Toppers & Smash” for camp suppers. In case that’s unfamiliar to you, Toppers is a (so-called) beef flavoured soya mince which boils up a bit like ground beef, and Smash is instant mashed potato which tastes like anything but.
I can’t wait to try this recipe. It looks delicious and much more kitchen-clean-up easier than the traditional way of cooking spaghetti. I hope it doubles well as I am cooking for a larger family. Thanks for the recipe. BTW, do you have a recipe for butter roll – the Southern dessert, not a “buttered roll”? When I was a child, my great aunt made this dessert and it was very good. Blessings to you!
I haven’t made the one-pot spaghetti yet, but I’m certainly going to do it next time. I’d love to get out of washing another large pot and colander. And why not? since I mix them together after the first meal anyway. Makes perfect sense to me. BTW, I also live in Lee County, Florida. It’s in Southwest Florida. Thanks for this recipe and all others, and I enjoy reading your “newsy” Newsletter.
I’ve never made spaghetti like this but think I’ll try it one day. I love getting your letter. Take care
I have made the one-pot spaghetti…… I add some Italian seasoning to it and Garlic ( Garlic is heart healthy) ….I also am fond of Spagetti Pie…. Easy peasy one dish baked meal. Thanks for sharing Steve…. and I for one love to read your “ramblins”.
★★★★★
Hi Kathryn, I would also add some Italian type seasonings to this dish should I make it again. I’m surprised the actual magazine ad recipe didn’t call for adding any. Guess the figured there was enough in the sauce. Smile. Thank you for sharing your comments, and thank you again for being a subscriber to the Newsletter. I greatly appreciate it and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve
In this recipe you said, “I think the recipe could have easily used a bit more than four ounces, but…”
Four ounces of what?
Thanks. Just like Pavlov’s dog, my mouth begins to water when I see I have mail from A Taste of Southern.
Hi Mike, I was referring to the spaghetti itself. The magazine ad says to use 4 ounces of pasta and they even note that its half of a 8 ounce box. I enlarged the ad to be able to read the recipe but it’s probably difficult to see it online. I was saying that it made enough sauce that I thought you could use a bit more than the 4 ounces of pasta called for. My apologies for any confusion. Smile. Thank you for the question. I do hope you get to try it soon. I’m grateful that you have subscribed to the Newsletter, thank you for the compliments. The door is always open for you, so please stop by again… real soon. Be Blessed!!! -Steve
Hi Steve, yes I did try that before. my mom always did that, of course, that was a long time ago. I also like more spices in that sauce. Have a great day. I enjoy your email on Mondays
Hi Nora, When I make this again, I’ll add some Italian spices to it. That would make it more to my liking I think. The magazine ad just didn’t call for any, and I wanted to follow their recipe. Thank you for your comments, and thank you for being a subscriber to the Newsletter. I will always be grateful. The door is always open for you, please stop by any time. Be Blessed!!! -Steve
Yep! I make this all the time only instead of the tomato sauce I use a jar of Paul Newman’s Sockarooni spaghetti sauce (because I love the name!) and add 1/2 c. water and a small can of chicken broth. And LOTS of grated parmesan!
Hi Maggie, Thank you for sharing your comments. I hadn’t considered using chicken broth instead of water but I bet it makes for a great flavor. Thank you for suggesting it. I’m thankful for your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Steve, are the cans of tomato sauce the 8 oz size?
Hi Roselyn, The recipe in the vintage ad didn’t specify a size. I actually used two 15 ounce sized cans and as I mentioned in the photo section, it made a lot of sauce. That’s why I suggested you could add more pasta to it. I’ve updated the printable recipe to show it as using two of the 8 ounce sized cans which would be plenty for making it the way the recipe calls for. I’m guessing they may not have even been making a larger 15 ounce sized can at the time the ads were appearing. Not positive, just guessing. Smile. Thank you for the question. I do hope you will try it soon. I appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve
What size cans or tomato sauce did you use?
Hi Fawn, I used two of the 15 ounce cans. The recipe in the magazine ad didn’t state a particular size. The two cans made a good amount of sauce so I have updated the printable recipe to show two 8 ounce cans. That would make a plenty of sauce for the rest of the recipe. Please let me know if you try it. I’d love to hear how it turns out for you. I do appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Once again a happy good morning Steve. I So look forward to your newsletter every week. I have made this recipe many times and love it. I have another twist on this…. once you have made the spaghetti (as in your recipe) put the spaghetti in a 9X13 pan. Beat two eggs and pour over the top. Poke a couple of holes in the spaghetti to let the egg drop thru,and top with about 1 to 1 1/2 cups of mozerella cheese. Bake for about 20 minutes at 350′. Let cool for about 10 minutes, then it slices just like lasagna. We call this baked spaghetti. Let me know what you think. Hope your friends are alright, I do say prayers for them often, also for you Steve in hopes that you continue enlightening our lives with your wonderful recipes and newsletters. God bless you and yours Steve.
Hi Susie, Thank you for taking the time to share your comments with us. I love baked spaghetti and plan to do a recipe for it here on Taste of Southern one day. I like your version for making it with our one pot spaghetti. I’ll have to try that next. Smile. Thank you so very much for your prayers for my friends and for me. We all greatly appreciate it. I’m thankful to have you as a subscriber to the Newsletter too. I do hope you know the door is always open, so please stop by again… real soon. Be Blessed!!! -Steve