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!

Or try my favorite Instant Pot Spaghetti recipe which is also all made in one pot. This Turkey Bolognese is a great alternative if you’d like to use ground turkey instead of ground beef.

One Pot Spaghetti

Spaghetti is a go-to quick meal for many, but if you’re like me, plain pasta and sauce can sometimes get a bit boring.

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

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

It’s a simple, delicious, and hearty 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 To Add More Flavor:

• Worcestershire for depth of flavor.
• Beef bouillon for a stronger “meaty” flavor.
• Parmesan for flavor and finishing seasoning.
• Fresh herbs for a nice bright finish. I love adding basil or parsley.

How To Make One Pot Spaghetti

Here’s a quick overview of the steps to make this recipe; the full recipe is below in the recipe card.

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 nicely browned through. 
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 pasta is just cooked (still a bit firm), remove from heat. As you stir, the pasta will continue to cook and thicken.
7. Serve: Top with Parmesan and herbs.

One Pot Spaghetti Tips

• Choose Spaghetti: Other pasta types don’t match the cooking time and the amount of liquid in this recipe.
• Adjust for Acidity: Add in a teaspoon (or two) of white sugar if the tomatoes are too sour.
• Manage Saltiness: The recipe includes salted broth, bouillon powder, and Parmesan. Add extra salt only if needed.
• Measure Spaghetti: Use only 12 ounces, not the entire 16-ounce package, to make sure everything cooks up correctly. If you have a food scale, now is the time to pull it out! 🙂 

What To Serve With One Pot Spaghetti

• French Bread, Rolls, or Focaccia: The classic side for spaghetti because it’s perfect for scooping up sauce.
• Italian Salad: Adds a nice light side and some color to the meal.
• Roasted Vegetables: Adds some crunch and color. I especially love Roasted Broccoli on the side of spaghetti.
• Caesar Salad: My personal favorite side salad to serve with spaghetti.
• Tropical Fruit Salad: If you’d like to 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

SaveSaved Pin Print

5 from 3 votes

One Pot Spaghetti

By Chelsea Lords

One Pot Spaghetti is the ultimate fuss-free dinner! Tender pasta and a hearty, flavorful meat sauce come together in just one pot—less cleanup, more flavor.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Large pot 5.5-quart

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 1-1/2 cups mirepoix see note 1
• ▢ 1 pound lean ground beef 93/7, or turkey
• ▢ 1 tablespoon minced garlic
• ▢ 1 tablespoon Italian seasoning
• ▢ 1 up to 2 teaspoons beef bouillon optional
• ▢ 2 tablespoons tomato paste
• ▢ 1 (24-ounce) jar marinara sauce I love Rao’s
• ▢ 1 (8-ounce) can tomato sauce
• ▢ 3 cups chicken broth plus more as needed
• ▢ 1/2 tablespoon Worcestershire sauce optional
• ▢ 12 ounces spaghetti  not the whole package, see note 2
• ▢ Serving suggestions see note 3

Instructions 

• 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.
• 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.
• Mix in the garlic, Italian seasoning, beef bouillon (start with 1 tsp), and tomato paste. Season with pepper; I add 3/4 tsp. Stir and continue to cook until beef is fully browned through.
• Add marinara, tomato sauce, chicken broth, and (optional) Worcestershire. Stir and allow to come to a boil.
• 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 heat to medium to avoid evaporating too much liquid before pasta is done (see note 4 for troubleshooting).
• Once 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.
• Use tongs to dish up plates, grating Parmesan cheese with a fine grater directly on top. Sprinkle parsley or basil on plates if desired. Enjoy immediately.

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, and 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: Serving suggestions: salt and pepper, parmesan cheese, parsley, or basil.

Note 4: Troubleshooting:

• Sauce soaked up and pasta not tender? Lower the heat slightly. Add extra broth if needed.
• Sauce not soaking in? Increase the heat.

Storage: Keep any leftovers in an airtight container for up to 3 days. Freeze up to 3 months.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!