One Pot Spaghetti

Course Dinner, Pasta

Cuisine American, Italian

Keyword one pot spaghetti

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 428kcal

Author Jessica - Together as Family

Equipment

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