One Pot Spaghetti

One Pot Spaghetti mixes up saucy pasta and a rich meat sauce all in ONE pot. Few ingredients, but loads of flavor!

One Pot Spaghetti

Spaghetti is a go-to quick meal for many, but plain pasta and sauce can be a bit boring.

I wanted something heartier, like bolognese, but without the long prep time. So, I created a recipe that’s both easy and quick!

This version requires fewer ingredients than traditional spaghetti bolognese. Thanks to some store-bought shortcuts, there’s no need to chop vegetables.

It’s a simple, delicious, and satisfying meal that everyone will love (and the kids will be begging for seconds)!

One Pot Spaghetti Ingredients

• Olive Oil: Extra virgin for more flavor.
• Mirepoix: Buy pre-chopped or frozen to make the prep quicker and easier.
• Garlic & Italian Seasoning: For flavor; I like using jarred minced garlic here to keep things quick and easy.
• Ground Beef: Lean to keep things less greasy — you won’t need to drain off any extra grease.
• Tomato Paste: Important to get a good, concentrated flavor.
• Tomato Sauce: Adds a great flavor that nicely complements the marinara.
• Marinara: Grab a high-quality brand (like Rao’s) for the best possible flavor.
• Chicken Broth: Or you can use water plus chicken bouillon in a pinch.
• Spaghetti: I like to break the pasta in half for better fit and easier cooking.

Optional Additions:

• Worcestershire for depth of flavor.
• Beef bouillon for a stronger “meaty” flavor.
• Parmesan for flavor and finishing seasoning.
• Fresh herbs for a nice vibrant finish.

How To Make One Pot Spaghetti

1. Heat Oil: Warm oil in a pot over medium-high.
2. Sauté Mirepoix: Cook until softened, 6-8 minutes.
3. Brown Meat: Add beef, cooking and breaking apart until browned.
4. Add Sauces: Mix in seasoning, tomato paste, garlic, marinara, tomato sauce, and broth. Boil.
5. Cook Spaghetti: Break in half, stir into sauce for 10-12 minutes.
6. Finish: Once al dente, remove from heat, let thicken.
7. Serve: Top with Parmesan and herbs.

One Pot Spaghetti Tips

• Choose Spaghetti: Other pasta types don’t match the cooking time and liquid ratios.
• Adjust for Acidity: Use a teaspoon of white sugar if the tomatoes are too acidic.
• Manage Saltiness: The recipe includes salted broth, bouillon, and Parmesan. Add extra salt only if needed.
• Measure Spaghetti: Use only 12 ounces, not the entire 16-ounce package, to ensure proper cooking.

What To Serve With One Pot Spaghetti

• French Bread, Rolls, or Focaccia: Perfect for scooping up sauce.
• Italian Salad: Lightens the meal.
• Roasted Vegetables: Adds some color.
• Caesar Salad: Our favorite pairing with spaghetti!
• Tropical Fruit Salad: End on a sweet note.

More One Pot Pasta Recipes:

• Tuna Pasta with cheddar cheese and peas
• Enchilada Pasta with black beans and corn
• Taco Spaghetti with the best taco seasoning blend
• Chicken Orzo with loads of veggies
• One Pot Burrito Bowls with chicken and black beans

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One Pot Spaghetti

5 from 3 votes

- Review this recipe

One Pot Spaghetti mixes up saucy pasta and a rich meat sauce all in ONE pot. Few ingredients, but loads of flavor!

SAVE TO RECIPE BOX

Print Recipe

One Pot Spaghetti

5 from 3 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

One Pot Spaghetti mixes up saucy pasta and a rich meat sauce all in ONE pot. Few ingredients, but loads of flavor!

Course Dinner, Main Course

Cuisine American, Healthy, Italian

Keyword one pot spaghetti

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Chelsea Lords

Calories 652kcal

Author Chelsea Lords

Cost $9.12

Equipment

• 5.5-quart pot

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1-1/2 cups mirepoix (Note 1)
• ▢ 1 pound (16 oz.) lean (93/7) ground beef (or turkey)
• ▢ 1 tablespoon EACH: minced garlic & Italian seasoning
• ▢ 2 tablespoons tomato paste
• ▢ 24 oz jar good marinara (we love Rao's)
• ▢ 8 oz can tomato sauce
• ▢ 3 cups chicken broth, plus more as needed
• ▢ 12 oz. spaghetti  (NOT the whole package) (Note 2)
• ▢ Optional: 1/2 tablespoon Worcestershire sauce, 1 up to 2 tsp beef bouillon, salt & pepper, parmesan cheese, parsley or basil

US - Metric

USMetric

Instructions

• VEGGIES: Heat oil in a large pot over medium-high heat. Add mirepoix, cooking for 6-8 minutes or until veggies are soft. Push veggies to edges of the pan.
• GROUND BEEF: Add beef in center of pan. Allow it to sear for about 1 min per side, then break it apart with a wooden spoon as it cooks. Continue until the beef is mostly browned, with some pink remaining.
• SEASONINGS: Mix in the garlic, Italian seasoning, beef bouillon (start with 1 tsp), & tomato paste. Season with pepper; I add 3/4 tsp. Stir and continue to cook until beef is fully browned through.
• LIQUID: Add marinara, tomato sauce, chicken broth, & Worcestershire. Stir and allow to come to a boil.
• SPAGHETTI: Break spaghetti in half and submerge it in the liquid. Cook for 10-12 minutes, stirring often and scraping the bottom of the pot to prevent pasta sticking. About 8-10 minutes in, reduce the heat to medium to avoid evaporating too much liquid before the pasta is done. (Note 3 for troubleshooting)
• FINISH: Once the pasta is al dente (slightly firmer than you want), remove the pot from heat. The dish should still be quite saucy. Using tongs, toss the pasta for about a minute until the sauce thickens and pasta is perfectly tender. Taste and adjust seasoning; adding extra 1 tsp bouillon if you feel it needs it.
• SERVE: Use tongs to dish up plates, grating Parmesan cheese with a microplane directly on top. Sprinkle parsley or basil on plates if desired. Enjoy immediately.

Video

Recipe Notes

Note 1:Mirepoix is a mix of finely chopped onions, celery, and carrots, available fresh or frozen. If unavailable, substitute with 1 large finely diced onion or the following (finely diced): 3/4 cup onion, 1/3 cup celery, & 1/3 cup carrot.

Note 2: Liquid is depending on 12 oz. regular spaghetti being used. Use a food scale (if possible) to be precise here!

Note 3: Troubleshooting:

• Sauce Soaked Up & Pasta Not Tender? Lower the heat slightly. Add extra broth if needed.
• Sauce Not Soaking In? Increase the heat.

Nutrition Facts

Serving: 1serving | Calories: 652kcal | Carbohydrates: 87g | Protein: 38g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 395mg | Potassium: 1579mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1261IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 7mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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