Print

One Pot Spaghetti Recipe with Meat Sauce

Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic spaghetti and meat sauce where pasta cooks directly in rich marinara creating superior flavor without boiling water separately or draining noodles.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 lb dried spaghetti, broken in half
  • 1 (28 oz) can crushed tomatoes
  • 1 (14 oz) can tomato sauce
  • 3 cups beef or chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 cup grated parmesan cheese
  • Fresh basil leaves, torn
  • Extra parmesan for serving

 

  • Fresh parsley, chopped (optional)

Instructions

  • Heat olive oil in large deep skillet over medium-high heat.
  • Add ground beef breaking apart with wooden spoon.
  • Cook beef 5-7 minutes until no pink remains and deeply browned.
  • Transfer cooked beef to plate, leaving fat in pan.
  • Reduce heat to medium and add diced onion to drippings.
  • Sauté onion 3-4 minutes until softened and translucent.
  • Add garlic, Italian seasoning, and red pepper flakes.
  • Stir constantly 30-60 seconds until garlic is fragrant.
  • Return beef to pan and stir to combine.
  • Add crushed tomatoes, tomato sauce, tomato paste, broth, sugar, and bay leaf.
  • Stir to combine all ingredients thoroughly.
  • Bring to boil then reduce to steady simmer.
  • Season with salt and pepper to taste.
  • Break spaghetti in half and add to simmering sauce.
  • Press pasta into liquid with wooden spoon.
  • Stir immediately to separate strands.
  • Cook according to package directions (9-11 minutes), stirring every 2-3 minutes.
  • Add broth if sauce becomes too thick before pasta is done.
  • When pasta is al dente, remove and discard bay leaf.
  • Remove from heat and stir in parmesan cheese.
  • Add torn basil leaves and stir gently.

 

  • Let rest 2-3 minutes before serving.

Notes

  • Use large deep skillet (12 inches wide, 3 inches deep minimum)
  • Brown beef properly for flavor foundation
  • Don’t skip caramelizing onions – adds sweetness
  • Pasta should be slightly underseasoned before cooking
  • Stir pasta frequently to prevent sticking
  • Sauce thickens from pasta starches – no flour needed
  • Add liquid if sauce gets too thick during cooking
  • Pasta continues cooking after heat removed
  • Fresh basil adds authentic Italian flavor

 

  • Leftovers thicken – add broth when reheating

Nutrition

Find it online: https://fabiloustaste.com/one-pot-spaghetti-recipe/