One-Pot Spaghetti

So I have these two weeks off school. I told my boyfriend that I would cook him dinner for each of the night. Monday I was so busy that I wasn't about to cook dinner, but Tuesday we had spaghetti. This was an interesting recipe because it's not how I normally make it. At first glance I thought it would be blane. But I was wrong it was pretty flavorful.

Better Homes and Gardens New Cook Book 12th Edition
Meredith Books

One-Pot Spaghetti
Start to Finish: 40 Mins
Makes 4 Servings
8 ounces ground beef
1 Cup sliced fresh mushrooms or 6 ounce jar of sliced mushrooms
1/2 cup chopped onions
1 clove of garlic, minced
1 14 ounce can of chicken broth
13/4 cups of water
1 6 ounce can of tomato paste
1 teaspoon of oregano
1/2 teaspoon dried basil or marjoram
1/4 teaspoon black pepper
6 ounces dried spaghetti, broken
1/4 cup grated Parmesan cheese

In a large sauce pan cook the ground beef, fresh mushrooms ( if using), onions, and garlic until meat is brown and onion is tender. Drain.
Stir in the canned mushrooms (if using), broth, water, tomato paste, oregano, basil and pepper. Bring to a boil. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese.

Now I know Rachel Ray says never to break you spaghetti, but I won't tell her if you don't. Not I only had a 14 ounce can of chicken broth, so I added a bit more water to the sauce to make up for it. I also had Italian spices in a bottle that I added instead of the ones named. All in All it turned out well. The sauce was a little watery so I added a little whipping cream to thicken it up. I enjoyed it a lot and would make it again.
Happy cooking all.