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One-Pot Spaghetti with Meat Sauce

Hearty and comforting spaghetti cooked with rich meat sauce all in one pot—perfect for a quick, satisfying dinner with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the One-Pot Spaghetti with Meat Sauce
  • 12 oz spaghetti classic noodles, can substitute with other pasta shapes
  • 1 lb ground beef can substitute ground turkey or sausage
  • 1 onion chopped
  • 3 cloves garlic minced
  • 28 oz crushed tomatoes 1 can
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste
  • 2 tbsp olive oil for sautéing onion and garlic
  • fresh parsley chopped, for garnish
  • grated Parmesan cheese for serving

Equipment

  • Large Pot
  • Spoon or spatula

Method
 

  1. Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3–4 minutes until soft and fragrant.
  2. Step 2: Add ground beef and cook for 5–7 minutes until browned, breaking it up with a spoon or spatula. Drain excess fat if needed.
  3. Step 3: Stir in crushed tomatoes, beef broth, tomato paste, oregano, basil, salt, and pepper. Mix well and bring to a gentle simmer.
  4. Step 4: Add the spaghetti, trying to submerge the noodles fully in the sauce and broth. Cover and cook for 10–12 minutes, stirring occasionally to prevent sticking, until pasta is al dente.
  5. Step 5: Remove from heat and let the dish sit for a few minutes to thicken. Garnish with chopped fresh parsley and a generous handful of grated Parmesan cheese before serving.

Notes

For protein swaps, try ground turkey, chicken, or Italian sausage. Vegetarian options include mushrooms, lentils, or tofu. Add veggies like bell peppers, zucchini, or spinach with the onions. Spice it up with red pepper flakes when sautéing. Fresh basil or thyme can replace dried herbs. Leftovers store well refrigerated for 3-4 days or frozen up to 2 months.