One Pan Spaghetti

• 1⁄2 pound lean ground beef (15% fat)
• 1 medium onion, chopped
• 3 1⁄2 cups water
• 1 can (15 ounces) tomato sauce
• 2 teaspoons dried oregano
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon garlic powder or 2 garlic cloves
• 1⁄2 teaspoon rosemary
• 1⁄4 teaspoon pepper
• 2 cups (12 ounces) broken spaghetti
• 1 cup (4 ounces) shredded parmesan cheese

Brown meat and onions in a large skillet over medium-high heat (300 degrees in an electric skillet). Drain fat.
Stir in water, tomato sauce, and spices. Bring to a boil.
Add spaghetti, cover pan, and simmer 10-15 minutes, stirring often to prevent sticking.
When spaghetti is tender, top with grated cheese.
Refrigerate leftovers within 2 hours.