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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.