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This easy one pot spaghetti recipe couldn’t be simpler! The meat, sauce, and pasta all cook together in one pot for the perfect spaghetti dinner!
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Growing up, spaghetti was always a go to recipe for my parents.
It was actually never one of my favorites, probably because we ate it fairly often.
My parents went with the route of a box of spaghetti noodles, a bit of ground beef, and a jar of spaghetti sauce.
That’s fine. It tastes okay. I’m not needing anyone to spend 30 hours slaving over a pot of simmering tomato sauce, but I just don’t get super excited about that recipe, you know?
My kids, however, LOVE spaghetti and would happily eat it all the time.
Between my baked spaghetti, chicken spaghetti, and our taco spaghetti recipe, we do a fair amount of spaghetti in this house. 😉
This one pot spaghetti is perfect for busy nights – you brown the beef, dump in the sauce ingredients, and add the dry noodles right to the sauce! As they cook in the sauce, they soak up all the flavors and the mixture thickens up and turns into the perfect one pot spaghetti dinner!
Ingredient Notes:
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Noodles – We’re using spaghetti noodles, but you could switch things up and use fettucine or linguine, if that’s what you have on hand.
Spaghetti Sauce – We’re using a mixture of tomato sauce, diced tomatoes, and water to make our sauce.
Seasoning – Add flavor by stirring in onion, garlic, and Italian seasoning.
Ground Beef – I always use ground beef in my spaghetti, but you can use a mix of beef, veal, sausage – whatever you like!
Topping – To finish this one pot spaghetti recipe you’ll top it of with some Parmesan cheese and freshly chopped parsley!
Why should you add sugar to spaghetti sauce?
A pinch or two of sugar helps cut the acidity of the tomatoes and balances out the flavors of the sauce. We’re just using a small amount, so not too worry – your spaghetti sauce won’t taste like dessert!
What Readers are Saying!
“This recipe is awesome! I used to just boil noodles and add ground beef to some jarred spaghetti sauce and call it a day – this is MUCH tastier and even easier because it’s all done in one pot. Even my Italian boyfriend gave it a thumbs up.” – Alison
How to Make One Pot Spaghetti:
Beef: Brown the beef, onions, and garlic until cooked through.
Spaghetti Sauce: Stir in the tomato sauce, undrained canned tomatoes, and some water.
Season: Stir in the Italian seasoning, salt, pepper, and sugar and bring the sauce to a boil.
Spaghetti Noodles: Add the noodles directly to the boiling sauce. We break them in half to make sure they fit nicely. Cook until al dente.
Serve: Stir the spaghetti to make sure everything is all mixed up and then stir in some shredded Parmesan and minced parsley before serving.
Helpful Tip!
Spice up your sauce by stirring in some red pepper flakes!
FAQs:
Store your leftover spaghetti in the fridge, tightly covered, for 3-5 days. Reheat in the microwave when ready to enjoy.
Be sure to use fresh ingredients, like onion and garlic. Stir in a splash of red wine. Add fresh herbs to taste. Drop a pat of butter into the finished spaghetti before serving – the richness of the butter is delicious!
Serving Suggestions:
Nothing beats a pile of spaghetti served alongside our cream cheese garlic bread.
Serve next to our fresh vegetable salad or make a green salad topped with our keto ranch dressing or this homemade Italian dressing.
MORE PASTA RECIPES!
- Homemade Alfredo Sauce
- Garlic Parmesan Spaghetti Squash (Low Carb)
- Air Fryer Pasta Chips
- Amish Egg Noodles
- Feta Pasta
- Creamy Garlic Pasta
- Monterey Chicken Spaghetti
One Pot Spaghetti
Ingredients
- 1 pound lean ground beef
- 1 sweet onion diced
- 5 cloves garlic minced
- 15 ounces canned tomato sauce
- 15 ounces canned diced tomatoes
- 2 3/4 cup water
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- 12 ounces dried spaghetti noodles
- 3/4 cup shredded Parmesan cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Add the ground beef and onion to a large dutch oven over medium heat and cook until browned. Drain the grease.
- Add the garlic to the pan and cook for 30 seconds, stirring constantly.
- Stir in the tomato sauce, undrained canned tomatoes, and water. Add the Italian seasoning, salt, pepper, and sugar. Bring to a boil over medium heat.
- Once boiling, break the spaghetti in half and add to the pot. Stir to submerge the noodles in the liquid.
- Return to a boil, reduce to a simmer, and cover.
- Cook, stirring occasionally, for 10-12 minutes or until noodles are cooked through.
- Sprinkle the Parmesan cheese and parsley over the top and stir to combine.
- Serve immediately.
Tips & Notes:
Nutrition Information:
This recipe was originally published in February 2018. It was updated with new photos in February 2022.
Darlene says
My go to recipe for spaghetti. I also add a little sugar and extra seasonings. Sometimes I add pepperoni slices. Leftovers are baked in the oven topped with cheese.
Melisa says
How would this work with jarred spaghetti sauce? Thank you so much!
Karly says
It would probably work fine, though I haven’t tried that myself.
Melisa says
Thank you!
Darlene says
I use jarred sauce as my base adding other seasonings as desired. Works great!
james juszczyk says
what kind of device are you cooking on…
Karly says
It’s an induction burner. We don’t have space for a full sized stove in our studio and don’t like working around the lighting in our real kitchen. 🙂
james juszczyk says
thank you for telling me
Kim says
I will never make spaghetti any other way! Great recipe. In addition to your ingredients I added shredded carrots and a tablespoon of soy sauce and it turned out perfect. Thanks!