Classic One-Pot Spaghetti with Meat Sauce – Comfort Food Made Easy

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This is the kind of dinner that makes weeknights feel calm again. One pot, a few pantry staples, and about 30 minutes stand between you and a steaming bowl of saucy spaghetti. The pasta cooks right in the sauce, so every strand soaks up flavor and you wash fewer dishes.

It’s hearty, simple, and deeply satisfying without a lot of fuss. If you love classic spaghetti night, this version keeps everything you crave while making the process faster and easier.

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Classic One-Pot Spaghetti with Meat Sauce - Comfort Food Made Easy

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Ingredients

• 1 pound (450 g) ground beef (85–90% lean), or a mix of beef and Italian sausage
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped, added at the end)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon tomato paste
• 1 (24–28 ounce) jar marinara sauce or 3 cups homemade tomato sauce
• 4 cups low-sodium beef or chicken broth, or water (start with 3.5 cups, add more if needed)
• 12 ounces (340 g) spaghetti, broken in half
• 1–2 teaspoons sugar (optional, to balance acidity)
• 1/3 cup grated Parmesan cheese, plus more for serving
• Fresh parsley or basil, chopped, for garnish
• Olive oil or butter (optional, 1 tablespoon at the end for richness)

Instructions

• Warm the pot: Set a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil and let it shimmer.
• Brown the meat: Add ground beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until browned with some crispy bits, about 5–7 minutes. Spoon off excess fat if there’s more than a tablespoon left.
• Sauté aromatics: Add the chopped onion. Cook until softened and lightly golden, 3–4 minutes. Stir in garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.
• Season the base: Sprinkle in oregano, basil, and crushed red pepper flakes. Stir to bloom the spices for 30 seconds.
• Add liquids and sauce: Pour in the marinara and 3.5 cups of broth (or water). Stir well, scraping up any browned bits from the bottom of the pot. Bring to a steady simmer.
• Add the spaghetti: Break the spaghetti in half and scatter it into the pot in a crisscross pattern to prevent clumping. Press the noodles down with a spoon to submerge them.
• Simmer and stir: Reduce heat to medium. Cook uncovered, stirring every 1–2 minutes to keep noodles from sticking. Adjust heat to maintain a lively simmer. If the liquid reduces too quickly before pasta is tender, add the remaining broth 1/4 cup at a time.
• Finish the sauce: When the spaghetti is al dente (10–12 minutes total), taste and adjust salt. Stir in sugar if the sauce tastes too sharp. Add Parmesan and, if using, a tablespoon of butter or a drizzle of olive oil for a glossy finish.
• Rest and garnish: Turn off the heat and let the pot sit 2 minutes to thicken. Top with chopped parsley or basil. Serve hot with extra Parmesan.

What Makes This Special

This recipe cuts down on both time and cleanup by cooking the spaghetti directly in the sauce. That means the starch from the pasta naturally thickens the sauce for a silky, clingy texture you don’t get from boiling separately.

You build layers of flavor in one pot, starting with aromatics and browned meat, then simmering the pasta to finish. It’s perfect for busy nights, beginners, and anyone who wants real comfort with minimal effort. Plus, it’s flexible—swap the meat, add veggies, and adjust the seasonings to fit your taste.

Ingredients

• 1 pound (450 g) ground beef (85–90% lean), or a mix of beef and Italian sausage
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped, added at the end)
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon tomato paste
• 1 (24–28 ounce) jar marinara sauce or 3 cups homemade tomato sauce
• 4 cups low-sodium beef or chicken broth, or water (start with 3.5 cups, add more if needed)
• 12 ounces (340 g) spaghetti, broken in half
• 1–2 teaspoons sugar (optional, to balance acidity)
• 1/3 cup grated Parmesan cheese, plus more for serving
• Fresh parsley or basil, chopped, for garnish
• Olive oil or butter (optional, 1 tablespoon at the end for richness)

How to Make It

1. Warm the pot: Set a large, heavy-bottomed pot or Dutch oven over medium-high heat.

   Add olive oil and let it shimmer.

2. Brown the meat: Add ground beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until browned with some crispy bits, about 5–7 minutes.

   Spoon off excess fat if there’s more than a tablespoon left.

3. Sauté aromatics: Add the chopped onion. Cook until softened and lightly golden, 3–4 minutes. Stir in garlic and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.
4. Season the base: Sprinkle in oregano, basil, and crushed red pepper flakes.

   Stir to bloom the spices for 30 seconds.

5. Add liquids and sauce: Pour in the marinara and 3.5 cups of broth (or water). Stir well, scraping up any browned bits from the bottom of the pot. Bring to a steady simmer.
6. Add the spaghetti: Break the spaghetti in half and scatter it into the pot in a crisscross pattern to prevent clumping.

   Press the noodles down with a spoon to submerge them.

7. Simmer and stir: Reduce heat to medium. Cook uncovered, stirring every 1–2 minutes to keep noodles from sticking. Adjust heat to maintain a lively simmer.

   If the liquid reduces too quickly before pasta is tender, add the remaining broth 1/4 cup at a time.

8. Finish the sauce: When the spaghetti is al dente (10–12 minutes total), taste and adjust salt. Stir in sugar if the sauce tastes too sharp. Add Parmesan and, if using, a tablespoon of butter or a drizzle of olive oil for a glossy finish.
9. Rest and garnish: Turn off the heat and let the pot sit 2 minutes to thicken.

   Top with chopped parsley or basil. Serve hot with extra Parmesan.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Transfer to freezer-safe containers and freeze for up to 2 months. For best texture, undercook the pasta by 1–2 minutes before freezing.
• Reheat: Warm gently on the stove over medium-low heat with a splash of water or broth to loosen the sauce.

  Microwave in 60–90 second bursts, stirring between intervals.

• Avoid overcooking on reheat: Heat until just hot to keep the pasta from turning mushy.

Health Benefits

• Balanced macros: You get protein from the beef, complex carbs from the pasta, and some healthy fats from olive oil and Parmesan.
• Lycopene-rich tomatoes: Tomato-based sauces provide antioxidants, including lycopene, which is linked with heart health.
• Iron and B vitamins: Beef offers iron and B12, which support energy and red blood cell health.
• Room for veggies: Stir in mushrooms, spinach, zucchini, or bell peppers to add fiber, vitamins, and volume without many extra calories.
• Easy to tailor: Use whole-wheat or high-protein pasta, leaner meats, or plant-based options to adjust nutrition to your goals.

What Not to Do

• Don’t skip stirring: In a one-pot pasta, stirring prevents clumps and ensures even cooking.
• Don’t overdo the liquid at once: Start with less and add as needed. Too much liquid dulls flavor and leaves a watery sauce.
• Don’t forget to season in layers: Salt the meat, taste the sauce, and adjust near the end for balanced flavor.
• Don’t crank the heat too high: A hard boil can cause the pasta to stick and scorch on the bottom.
• Don’t walk away: This cooks fast. Staying nearby for quick stirs makes all the difference.

Alternatives

• Protein swaps: Use ground turkey or chicken for a lighter take.

  Italian sausage adds richness and spice. For plant-based, choose a meatless crumble or lentils.

• Pasta picks: Penne, fusilli, or linguine work well. For gluten-free, use a sturdy brown rice or corn blend and watch the timing closely.
• Broth choices: Beef broth adds depth; chicken or vegetable broth keeps it lighter.

  Water works in a pinch—just season a bit more.

• Add-ins: Fold in baby spinach at the end, sauté mushrooms with the onions, or toss in diced zucchini for extra veg.
• Creamy finish: Stir in a splash of heavy cream or half-and-half at the end for a blush sauce.
• Herb upgrade: Finish with fresh basil, parsley, or a touch of fresh oregano for brightness.

FAQ

Can I make this without browning the meat first?

You can, but you’ll miss out on deeper flavor. Browning builds a savory base and helps the sauce taste richer. If time is tight, even 3–4 minutes of browning helps.

Why break the spaghetti in half?

Shorter strands fit the pot, submerge quickly, and cook more evenly in one pot.

If you prefer long noodles, add them gradually and keep pressing them into the liquid as they soften.

What if my sauce gets too thick before the pasta is done?

Add warm broth or water, a little at a time, and keep stirring. Simmer until the pasta reaches al dente. The sauce will thicken again after resting.

How do I keep the pasta from sticking together?

Stir early and often, especially in the first 5 minutes.

Layer the spaghetti in different directions and make sure it’s mostly submerged.

Is sugar necessary in the sauce?

No. It’s optional and depends on your tomatoes. If the sauce tastes overly acidic, a teaspoon or two of sugar balances it out.

A small pat of butter can also round the edges.

Can I double the recipe?

Yes, if your pot is large enough. Add pasta in batches to avoid clumping, and be ready to add a bit more liquid as needed. Cooking time stays similar; focus on texture.

What cheese works besides Parmesan?

Pecorino Romano adds a saltier, sharper bite.

A handful of shredded mozzarella stirred in at the end gives a melty, comforting finish.

Can I make it ahead?

It’s best fresh, but you can cook it slightly under al dente and reheat with a splash of broth. For true make-ahead, cook the sauce, then add pasta and simmer right before serving.

In Conclusion

Classic One-Pot Spaghetti with Meat Sauce delivers everything you love about spaghetti night with less work and more flavor. It’s fast, flexible, and family-friendly, with a velvety sauce that clings to every strand.

Keep the ingredients on hand, adjust the add-ins to your taste, and you’ve got an easy, go-to dinner any night of the week. Simple steps, one pot, and a comforting bowl that never gets old.