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One Pot Spaghetti is rich, creamy, and perfect for an easy weeknight dinner. Everything cooks together in one pot – spaghetti noodles and the homemade ground beef tomato sauce – so that the pasta soaks up all that savory flavor as it simmers. It is hearty, comforting, and cuts down on both time and dishes. This is a simple dinner that always hits the spot.
One Pot Spaghetti (With Homemade Ground Beef Tomato Spaghetti Sauce)
This one pot spaghetti recipe is exactly what it sounds like – pasta, a hearty homemade meat sauce, and seasonings all cook together in one large pot on the stovetop. No need to boil the noodles separately with this easy one pot recipe!
As the pasta cooks it absorbs the rich, hearty perfectly seasoned beef broth base and sauce, creating an extra delicious and creamy flavor with heavy cream. This method saves time, reduces dishes, and delivers incredible flavor (that didn’t require hours slaving away) in every bite.
Whether you’re feeding a busy family, having guests over, or just want a simple homemade meal – this one pot spaghetti is budget-friendly, beginner-friendly, and ready in just under 45 minutes.
Why You’ll Love This One Pot Spaghetti Recipe
- 🍝 Easy cleanup with only one pot
- 🍝 Ready in under 45 minutes
- 🍝 Full of rich homemade flavor and an easy homemade ground beef meat sauce
- 🍝 Kid-approved and a family favorite
- 🍝 Perfect for busy weeknights
Ingredients Needed
- Ground Beef : I use a lean 93/7 ground beef.
- Onion : A yellow onion, white onion, or sweet onion all work. I prefer a sweet onion for this recipe. A yellow onions is also mild in flavor, or the white onion has more of a zesty onion flavor.
- Garlic Cloves : Use fresh garlic cloves that have been minced or pressed, use garlic paste, or chopped garlic from a jar.
- Italian Seasoning
- Granulated Sugar : Don’t skip this! It offers the perfect balance to the very tart, acidness of the tomatoes. It doesn’t make the spaghetti sweet, it just balances everything out.
- Kosher Salt
- Garlic Powder
- Onion Powder
- Black Pepper
- Red Pepper Flakes : Only use these if you want some heat/spice in the spaghetti. I don’t use any red pepper flakes when I make this for my family.
- Beef Broth : I suggest using full-salted beef broth to give the most flavor to the spaghetti noodles; but feel free to use the low-sodium version, beef stock, beef bone broth, or water + beef bouillon.
- Crushed Tomatoes
- Heavy Cream
- Pot-Size Spaghetti : These are spaghetti noodles that come in a smaller box that have already been cut in half. They’re perfect for this one pot spaghetti recipe. If you can’t find them, use spaghetti noodles but make sure you break all of them in half before putting them into the pot.
- Grated Parmesan Cheese : Use the shelf-stable parmesan cheese, the refrigerated shredded stuff, or buy a wedge of parmesan cheese and grate it using a cheese box grater.
How To Make Spaghetti with Meat Sauce In A Single Pot (Printable Recipe Card)
In a large pot or extra-large skillet, over medium-high heat, cook and crumble the ground beef and onion until the beef is browned. Drain or soak up any excess grease from the pot.
Stir in the garlic, Italian seasoning, sugar, kosher salt, garlic powder, onion powder, pepper, and red pepper flakes (if using) and cook for an additional 1 minute.
Stir in the beef broth, crushed tomatoes, and heavy cream until combined. Bring to a boil.
Once boiling, add the pot-size spaghetti, ensuring that it is completely submerged.
Reduce the heat to medium-low and cook uncovered for 15-20 minutes, stirring occasionally, until the pasta reaches al dente or softer (or your desired texture).
Stir the parmesan cheese into the spaghetti or serve it on the side as a garnish for serving. Enjoy!
How To Store Leftover Spaghetti
Any leftover spaghetti should be stored in an airtight container, in the refrigerator, for up to 3-4 days. To reheat, microwave individual portions in 60-90 second intervals, stirring between each interval, until thoroughly heated.
I personally don’t like freezing spaghetti but you can if you would like to. Place room temperature spaghetti into a freezer-safe container or bag, and freeze for up to 3 months. Defrost in the fridge overnight before reheating.
Pro Tips From The Test Kitchen
- If pot-sized spaghetti is not available at your store, you can use regular spaghetti noodles and break them in half. Pot-size spaghetti is just spaghetti that has already been broken in half, and it comes in a smaller square box, rather than the longer rectangle box. Avoid using thin spaghetti or angel hair pasta, as it can become mushy before the dish is done.
- Make sure you are stirring the pasta, about every 4-5 minutes during the simmer time, to ensure the pasta does not stick together while cooking.
- Only use the red pepper flakes if you want some spice/heat to the spgahetti. I never add the red pepper flakes when I make this recipe; you can use as little or as much as you want.
- Make sure you are using a large pot, dutch oven, or really large skillet to make this one pot meal. I have linked the pot I use when making this spaghetti in the recipe card below. Whatever you use, needs to fit all the ingredients in it with room to spare so it can cook properly.
- If after the simmer time the pasta is still not as soft as you would like it, but most the liquid is absorbed, a trick I do is to cover the pot with the lid and just let it sit there for a few minutes (still on medium-low heat). Covering it with the lid helps the pasta soften once the liquid has evaporated during the uncovered simmer time. Don’t cover the pot during the simmer time because we want the liquid to absorb and evaporate. Covering the pot is just an extra thing you can do at the end of the simmer time if you prefer softer pasta like my family does.
- I recommend using a full-salted beef broth, beef stock, or beef bone broth. I love the Kettle & Fire Beef Bone Broth – it has such a good flavor that really helps deepen the flavors of this one pot spaghetti.
More Family Favorite Spaghetti Recipes
- Spaghetti Boats
- Spaghetti Casserole
- Homemade Spaghetti Recipe
- Cheesy Spaghetti Chicken Casserole
- Easy Spaghetti Sauce Recipe
- Homemade Spaghetti Meat Sauce
- Cheesy Taco Spaghetti Casserole
- Slow Cooker Spaghetti and Meatballs
- Creamy Cheesy Slow Cooker Chicken Spaghetti
One Pot Spaghetti
Ingredients
- 1 pound lean ground beef (I use 93/7)
- 1 yellow or sweet onion finely diced
- 6 cloves garlic (minced or pressed)
- 1 tablespoon Italian seasoning
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 32 oz beef broth
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1 box (16 oz) pot-size spaghetti
- 1/2 cup grated or shredded parmesan cheese
Instructions
- In a large pot (like a soup pot or dutch oven), over medium-high heat, cook and crumble the ground beef and onion until the beef is browned. Drain or soak up any excess grease from the pot.1 pound lean ground beef, 1 yellow or sweet onion
- Stir in the garlic, Italian seasoning, sugar, kosher salt, garlic powder, onion powder, pepper, and red pepper flakes (if using) and cook for an additional 1 minute.6 cloves garlic , 1 tablespoon Italian seasoning, 2 teaspoons granulated sugar, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon red pepper flakes
- Stir in the beef broth, canned crushed tomatoes, and heavy cream until combined. Bring to a boil.32 oz beef broth, 1 can (28 oz) crushed tomatoes, 1/2 cup heavy cream
- Once boiling, add the pot-size spaghetti, ensuring that the noodles are completely submerged.1 box (16 oz) pot-size spaghetti
- Reduce the heat to medium-low and cook uncovered for 15-20 minutes, stirring occasionally, until the pasta reaches al dente or softer (or your desired texture). *All the liquid will be absorbed and you should be left with a thicker spaghetti sauce at the end of the simmer time. If you want the noodles softer, cover the pot with the lid, at the end of the simmer time, and let it sit for a few minutes.
- Stir the parmesan cheese into the spaghetti or serve it on the side as a garnish for serving. Enjoy!1/2 cup grated or shredded parmesan cheese
Notes
- If pot-sized spaghetti is not available at your store, you can use regular spaghetti noodles and break them in half. Pot-size spaghetti is just spaghetti that has already been broken in half, and it comes in a smaller square box, rather than the longer rectangle box. Avoid using thin spaghetti or angel hair pasta, as it can become mushy before the dish is done.
- Make sure you are stirring the pasta, about every 4-5 minutes during the simmer time, to ensure the pasta does not stick together while cooking.
- Only use the red pepper flakes if you want some spice/heat to the spgahetti. I never add the red pepper flakes when I make this recipe; you can use as little or as much as you want.
- A 6Q-8Q stockpot or ceramic dutch oven works great for this recipe. I have linked the one I use, and it’s a 6.5Q pot.
- If after the simmer time the pasta is still not as soft as you would like it, but most the liquid is absorbed, a trick I do is to cover the pot with the lid and just let it sit there for a few minutes (still on medium-low heat). Covering it with the lid helps the pasta soften once the liquid has evaporated during the uncovered simmer time. Don’t cover the pot during the simmer time because we want the liquid to absorb and evaporate. Covering the pot is just an extra thing you can do at the end of the simmer time if you prefer softer pasta like my family does.
- I recommend using a full-salted beef broth, beef stock, or beef bone broth. I love the Kettle & Fire Beef Bone Broth – it has such a good flavor that really helps deepen the flavors of this one pot spaghetti.
Nutrition
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