- 1 tbsp. Olive Oil
- 1 large Carrots, chopped fine
- 1 small Onion, chopped fine
- 3 cloves Garlic, minced
- 3/4 pound Meatloaf Mix
- 3 cups Chicken Broth, low sodium
- 2 cups Pasta Sauce, or favorite jarred sauce
- 2 tbsp. Tomato Paste
- 1 dash Salt
- 1 dash Black Pepper, ground
- 10 ounces Spaghetti, uncooked
- 1 cup Parmesan Cheese , freshly shaved
- Heat the oil in the 3.5 Quart Saute Pan over medium heat. Add the onions, carrots, and garlic, and season with salt. Cook for about 4 minutes, stirring often, until the vegetables begin to soften.
- Add the ground meat and cook, breaking it up with a spoon as it browns, until the meat is just cooked, but still very pink. (The meat will continue to cook in the sauce.)
- Stir in the broth, marinara sauce, and tomato paste, and season with salt and pepper. Add the pasta and gently work it into the liquid until its submerged.
- Cover the pot and cook until steam just begins to escape from under the lid, about 5 minutes.
- Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for about 15 minutes until the pasta is tender but still al dente. (The sauce will still be very soupy.) (Give the lid a spin after about 10 minutes to ensure the pasta is simmering and the water seal is engaged. If it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the water seal. Then reduce the heat to medium-low and continue cooking as directed.
- Remove the pan from the heat and let stand for about 10 minutes until the sauce is thickened. Season with salt and pepper if needed. Serve with freshly shaved parmesan cheese.
TIP: Jazz it up a bit. Add whole pitted black olives or a thin Julienne of green pepper or zucchini.