This pasta dish is a memory made recipe, and strictly by the seat of my pants! I have a deep fondness for the flavors of ground beef, sausage and black olives served together. And if it sounds like a pizza topping, well, that is exactly where this recipe began!
Our family moved from northern California to the state of Washington in 1969.
Dad had passed away and I have no doubt mom felt the need to move us to her childhood hometown, Yakima WA. I will be honest, at 13 I was not interested in moving away from Marin County California. I had recently become old enough to love (love, love!) living there, and all that Marin offered. The weather, the local beauty and most of all, the little town we lived in, Fairfax. Fairfax had all the charms of the hippie years without any of the problems. Little shops with delicious coffee blends and bakeries, pottery shops and florists.
We had moved to Fairfax when Dad took a job in refrigeration repair with my Uncle who had a repair shop nearby. To be honest moving was no big deal for our family, we moved about once a year...But the move to Marin County was different, I was no longer a little girl and for the first time in our busy lives I began to notice the community around me. And I truly loved Marin County!
Once in Yakima the usual chores were completed quickly.
Such as getting settled in the new house, enrollment in school, decorating our bedrooms and a bit of exploration of the local parks and different food establishments. Once such stop was a pizza place in downtown Yakima area, called Pizza Pete's! Even without Dad we were still a family of six, and usually a couple of large pizzas were ordered. One that we ordered often, quickly became my favorite. The name? Hobgoblin. Back then, I had no idea where the name came from or even if it had significant meaning. Today I know that a hobgoblin is a fearsome mythical creature! But it was in my 13 year old's experience the best pizza ever! Ground beef, sausage and black olives seemed perfect together...
Fast forward a few decades and I haven't had that pizza in over 30 years!
But I still remember the delicious taste of those three ingredients together! Which is where the idea for this one pot pasta came from! In all honesty this is nothing more than a riff of my recipe for One Pot Pantry Pasta with Ground Beef. After cooking our dinner, I realized that my food memories were actually honed to the whole experience of eating pizza, in a pizza place with family and friends. And while this is not as much like the pizza I enjoyed so long ago, this is a very tasty plate of pasta! So good in fact, my husband said "you're going to blog this, right?" "Sure" I said as I sprinkled on the Parmesan cheese and filled my fork for the first bite...and here it is!
Some additional thoughts on this recipe:
Use as much or as little meat as you like. However with that said, I think you need more meat in this pasta dish to bring the full flavor forward.
The same with the amount of spaghetti, we like more sauce over our pasta. Usually using the smaller amount.
Use your favorite sausage, but it should have some sage as part of the seasoning.
I recommend cooking the sausage before beginning this recipe, to keep the two different flavors of meat separate. Perfect to prep ahead of time!
The ground beef goes in raw, just pinch into pieces and proceed.
You do not cook the olives, they are tossed in right before serving.
Ingredients needed for this recipe:
- ground beef
- bulk sausage
- canned diced tomatoes
- tomato sauce
- onion
- garlic
- beef broth
- basil
- oregano
- olive oil
- whole wheat spaghetti
You will also need the following:
- large stock pot with lid
- cutting board
- kitchen knife
- kitchen spoon
Now we are ready to begin!
Pete's One Pot Pasta
by the seat of my pants!
1/2 to 1 pound lean ground beef
1/2 to 1 pound sausage, browned and set aside until needed
2 16 oz. cans diced tomatoes
2 T tomato paste
1-3 t sugar, use if desired or omit
2-3 cloves garlic minced
1 medium onion, diced
1 t oregano, crush in the palm of your hand before dropping into the pot
1 t basil, crush in the palm of your hand before dropping into the pot
2 c beef broth
2 T olive oil
8 - 16 oz. whole wheat spaghetti, broken in half
1 c whole olives, broken in half lengthwise
Parmesan cheese for serving
Dice the onion and mince the garlic, place in the bottom of the pot.
Pinch the ground beef into small chunks, adding the beef to the pot, along with the canned tomatoes, tomato paste, and the seasonings.
And the beef broth, cooked sausage and sugar if using.
Stir and bring to a boil over medium heat. Reduce to medium low cover and cook for 15-20 minutes. The onions should be translucent.
Top with the broken spaghetti, and the olive oil. Stir gently to cover the spaghetti with some of the sauce, recover the pot and cook for an additional 10 minutes.
Remove the lid, and continue cooking until the pastas is cooked to preferred state, stir in the olives and serve with Parmesan cheese.
Storage options for Pete's One Pot Pasta. Store leftovers covered in the refrigerator for up to three days. Reheat before serving. You could freeze this dish, but expect some loss of flavor and texture upon thawing and reheating.
UPDATE:
For your convenience, a "copy and paste" version of Pete's One Pot Pasta has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Pete's One Pot Pasta
by the seat of my pants!
1/2 to 1 pound lean ground beef
1/2 to 1 pound sausage, browned and set aside until needed
2 16 oz. cans diced tomatoes
2 T tomato paste
1-3 t sugar, use if desired or omit
2-3 cloves garlic minced
1 medium onion, diced
1 t oregano
1 t basil
2 c beef broth
8 oz. whole wheat spaghetti, broken in half
1 c whole olives, broken in half lengthwise
Parmesan cheese for serving
Dice the onion and mince the garlic, place in the bottom of the pot.
Pinch the ground beef into small chunks adding the beef to the pot, along with the canned tomatoes, tomato paste, and the seasonings.
And the beef broth, cooked sausage and sugar if using.
Stir and bring to a boil over medium heat. Reduce to medium low cover and cook for 15-20 minutes. The onions should be translucent.
Top with the broken spaghetti, and the olive oil. Stir gently to cover the spaghetti with some of the sauce, recover the pot and cook for an additional 10 minutes.
Remove the lid, and continue cooking until the pastas is cooked to preferred state, stir in the olives and serve with Parmesan cheese.
Storage options for Pete's One Pot Pasta. Store leftovers covered in the refrigerator for up to three days. Reheat before serving. You could freeze this dish, but expect some loss of flavor and texture upon thawing and reheating.
~~~~
Ok, I must ask- the hamburger, it does not say but is that cooked and set aside like the sausage? This sounds like a recipe I would like and will for sure try. A comfort food for sure!
ReplyDeleteThanks for sharing!
Take care and best wishes.
Hi Debra, thanks for your comment! I went back and reviewed the recipe to make sure I did not leave something out. I didn't but I also felt I could have explained it better! I made a couple additions to the recipe, but essentially you pinch off pieces of the beef and it goes into the pot raw along with the other ingredients. I am glad you stopped by, it is always a perfect opportunity to smooth over any rough spots in a recipe. We really enjoyed this, I hope you do as well. Have a great week ahead, take care.
DeletePasta is always a great choice and that it can be made in one pot is a bonus! Looks hearty and comforting.
ReplyDeleteJudee, recreating these memory recipes has been fun! Thanks for stopping by, I appreciate it.
DeleteThank you for joining us at #alittlebitifeverything link up party with this great post.
ReplyDeleteIveth, you are so welcome, thanks for hosting!
DeleteI love the one-pot idea! This looks delicious. Thanks for sharing this post at the Will Blog for Comments #26 linkup. Hope to see you next week, too.
ReplyDeleteJennifer this is the only way I cook pasta anymore. Easy and delicious.
DeleteThis sounds so good and I love the ease of one pot meals! Thanks
ReplyDeleteAnnie, thank you!
DeleteI love pasta and when it can be made even easier, all the better!
ReplyDeleteReidland Family this will be on repeat around here! Thank you for stopping by, I appreciate it.
DeletePete's one pot pasta sounds fantastic!
ReplyDeleteI so appreciate you sharing this recipe with Sweet Tea & Friends this month sweet friend.
Paula, thank you so much!
Delete