“Grandma’s Best Skillet Spaghetti” is the epitome of comfort food – a hearty, flavorful, and incredibly easy one-pot meal that minimizes cleanup without sacrificing taste. As highlighted in the provided image and text, this dish brings together simple, wholesome ingredients to create a deeply satisfying and nostalgic experience. The visual showcases tender spaghetti noodles swimming in a rich, rustic tomato sauce, generously studded with browned ground chuck, diced tomatoes, crushed tomatoes, and vibrant green bell peppers. This isn’t your average spaghetti; the “skillet” in the name implies that much of the cooking happens in a single pan, infusing every component with layers of flavor as it simmers. The beauty of this recipe lies in its simplicity and adaptability, making it an ideal weeknight dinner solution for busy families or a comforting dish for a casual gathering. It’s a truly “set it and forget it” style of cooking once the initial browning is done, allowing the ingredients to meld into a rich, cohesive sauce. The resulting spaghetti is wonderfully savory, with a perfect balance of meaty richness and tangy tomato brightness, and a hint of sweetness from the peppers. This recipe provides a comprehensive guide to recreating this beloved dish, ensuring that each spoonful is packed with the warmth and flavor reminiscent of homemade goodness, truly deserving of the title “Grandma’s Best.”
Ingredients:
- For the Meat & Aromatics:
- 2 lbs (907g) ground chuck (or other ground beef, 80/20 lean preferred)
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 3-4 cloves garlic, minced
- 1 tablespoon olive oil (if needed, depending on fat content of beef)
- For the Tomato Base:
- 1 (14.5 ounce / 400g) can diced tomatoes, undrained
- 1 (14.5 ounce / 400g) can crushed tomatoes, undrained
- 1 (6 ounce / 170g) can tomato paste
- 4 cups (960ml) beef broth or water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional, for a hint of heat)
- 1 tablespoon granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- For the Spaghetti:
- 12 ounces (about 340g) spaghetti, broken into halves or thirds (or desired pasta shape)
- Optional Garnishes:
- Freshly grated Parmesan cheese
- Fresh parsley, chopped
- Equipment:
- Large, deep skillet or Dutch oven (at least 10-inch diameter with high sides)
- Wooden spoon or spatula
- Lid for the skillet
Instructions:
Part 1: Brown the Meat and Sauté Aromatics
- Brown Ground Chuck: Place your large, deep skillet or Dutch oven over medium-high heat. Add the 907g (2 lbs) ground chuck to the hot skillet. Break it up with a wooden spoon as it cooks. Cook, stirring occasionally, until the meat is thoroughly browned and no pink remains. This usually takes about 8-10 minutes.
- Drain Fat (Optional but Recommended): Once the ground chuck is browned, carefully drain off any excess fat from the skillet. You can tilt the pan and use a spoon to scoop out the fat, or transfer the meat to a colander temporarily. If your ground chuck is very lean (90/10 or higher), you might not have much fat to drain.
- Sauté Vegetables: Return the skillet to medium heat. If you drained a lot of fat, you might want to add 1 tablespoon of olive oil. Add the chopped onion and green bell pepper to the skillet with the browned ground chuck. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Part 2: Build the Sauce and Add Spaghetti
- Add Tomato Paste: Stir the tomato paste into the meat and vegetable mixture. Cook for 2-3 minutes, stirring constantly, allowing the tomato paste to deepen in color and develop its flavor. This step is crucial for a rich sauce.
- Incorporate Tomatoes and Broth: Pour in the 400g (1 can) diced tomatoes and 400g (1 can) crushed tomatoes (both undrained). Stir in the beef broth (or water).
- Season the Sauce: Add the dried oregano, dried basil, garlic powder, and red pepper flakes (if using). Stir in the optional granulated sugar, which helps to balance the acidity of the tomatoes and enhance their sweetness. Bring the sauce to a gentle simmer.
- Add Spaghetti: Once the sauce is simmering, break the spaghetti into halves or thirds (this makes it easier to manage in the skillet and for serving). Add the broken spaghetti directly into the simmering sauce in the skillet. Stir well to ensure all the spaghetti is submerged and coated in the sauce.
- Cover and Cook: Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15-20 minutes. Stir occasionally (every 5 minutes or so) to prevent the spaghetti from sticking to the bottom of the pan and to ensure even cooking. The spaghetti will absorb the liquid and cook directly in the sauce, infusing it with flavor.
Part 3: Finish and Serve
- Check for Doneness: After 15 minutes, check the spaghetti for doneness. It should be al dente (cooked through but still firm to the bite). If it’s too firm, continue cooking for a few more minutes, adding a little more liquid (water or broth) if the sauce becomes too thick. The sauce should be rich and clinging to the pasta.
- Season to Taste: Taste the “Grandma’s Best Skillet Spaghetti” and adjust seasonings as needed. Add salt and freshly ground black pepper to your preference.
- Rest and Serve: Remove the skillet from the heat and let the spaghetti rest, covered, for 5 minutes. This allows the flavors to meld further and the sauce to thicken slightly.
- Serving Suggestions: This “skillet spaghetti” is incredibly versatile. As per the inspiration image, it can be served directly from the skillet as a rustic, hearty meal. It’s excellent on its own or garnished with freshly grated Parmesan cheese and chopped fresh parsley. The image also suggests serving it over warm baguette or veggies, or using it for pan-searing meats.
Tips for Success:
- Don’t Overcook Pasta: Since the pasta cooks directly in the sauce, it can absorb a lot of liquid and become mushy if overcooked. Keep an eye on it after the initial 15 minutes.
- Adjust Liquid: The amount of liquid needed can vary based on the type of pasta, the brand, and how much moisture evaporates. If the sauce becomes too thick before the pasta is cooked, add a splash more beef broth or water.
- Ground Chuck: The 907g (2 lbs) ground chuck mentioned in the source image is a good choice for flavor, but you can use leaner ground beef or even a mix of ground beef and pork for a different flavor profile.
- Vegetable Variations: Feel free to add other vegetables like mushrooms, carrots, or zucchini along with the onions and bell peppers for added nutrients and flavor.
- One-Pot Convenience: This recipe is truly designed for one-pot cooking. Ensure your skillet is large enough to contain all ingredients comfortably.
- Serving with Bread: Serving with warm baguette, as suggested in the source, is a fantastic way to soak up all the delicious sauce.
Enjoy making and sharing your “Grandma’s Best Skillet Spaghetti,” a comforting and delicious meal that’s sure to become a family favorite!