One Pot Spaghetti

5 from 2 votes

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 Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Healthy, Italian

Keyword: one pot spaghetti

Servings: servings

Author: Chelsea Lords

Cost: $9.12

Equipment

Large pot 5.5-quart

Ingredients

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 powder 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

US - Metric

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.

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