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One pot spaghetti with ground beef meat sauce in a large pot topped with Parmesan

One Pot Spaghetti

Ground beef, tomato sauce, and dry spaghetti cooked together in one pot until the pasta absorbs the sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 jar marinara sauce 24 ounces
  • 3 cups low-sodium beef broth
  • 1 cup water
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 12 ounces dry spaghetti broken in half
  • 1/2 cup freshly grated Parmesan
  • 1 cup shredded mozzarella optional
  • Fresh basil for serving

Equipment

  • 5-quart Dutch oven or 12-inch deep skillet
  • tongs
  • wooden spoon

Method
 

  1. Brown the beef and onion 8 to 10 minutes in a large, deep pot until the beef reaches 160°F. Drain all but 1 tablespoon of fat.
  2. Stir in the garlic and tomato paste for 1 minute.
  3. Add the marinara, broth, water, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil.
  4. Add the broken spaghetti, pressing it under the liquid.
  5. Simmer uncovered over medium heat 12 to 14 minutes, stirring every 2 to 3 minutes, until the pasta is al dente and the sauce clings.
  6. Off the heat, stir in the Parmesan and rest 5 minutes. Top with mozzarella and basil.

Notes

Use a pot at least 5 quarts or a deep 12-inch skillet.
Stir often so the noodles do not stick.
Refrigerate leftovers within 2 hours for up to 4 days and add a splash of liquid when reheating.
Freeze for up to 2 months; undercook the pasta slightly for best texture.