One-Pot Spaghetti
User Reviews
4.3
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Cook Time
30 mins
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Total Time
30 mins
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Servings
6 -8 servings
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Course
Dinner
One-Pot Spaghetti
Description
This one-pot spaghetti recipe starts with browning ground beef and pork alongside diced onion, mushrooms, and minced garlic. The mixture is deglazed with dry red wine before adding tomato sauce, herbs, spices, sugar, and low-sodium chicken stock. Once simmered, broken spaghetti noodles are added directly into the sauce and cooked until tender.
After the pasta finishes cooking, the dish is enriched with grated Parmesan cheese and fresh basil chiffonade. The combination yields a full-bodied sauce coating tender spaghetti with herbaceous notes and a mild heat from red pepper flakes.
This hearty dish can be garnished further with chopped parsley and additional Parmesan. It suits a family meal and minimizes cleanup with the single-pot method.
If homemade meat sauce is available, it can be used in place of the combined sauce and stock, following the same cooking process from simmering the sauce before adding pasta.
Ingredients
For the Sauce:
- 1 pound ground beef or ground beef and ground pork mix or mild Italian sausage
- 1 yellow onion finely diced, or sweet onion, large
- 8 ounces cremini mushrooms sliced (optional, aka baby bella mushrooms
- 3-4 garlic finely minced, large cloves
- ¼ cup red wine dry
- 2 red pasta sauce 24 ounce jars or 5-6 cups of homemade pasta sauce
- ½ teaspoons oregano
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 3 cups chicken stock low-sodium
For the Spaghetti:
- 12 ounces spaghetti noodles regular or thick
- ½ cup Parmesan Cheese fresh grated
- 1 fresh basil cut into chiffonade, 0.5 ounce container
- 2 tablespoons parsley finely chopped, fresh
Instructions
- In a large dutch oven over medium-high heat, cook ground beef and pork along with the onion, mushrooms and garlic until cooked through, draining some excess fat off if necessary. Deglaze the dutch oven with the red wine.
- Add the pasta sauce, oregano, red pepper flakes, salt/pepper, sugar and chicken stock. Stir to combine and bring to a simmer for about 10 minutes, adjusting seasoning if needed.
- Bring to a gentle boil. Break spaghetti noodles in half and add to the sauce. Stir to combine and reduce heat to a simmer; cover and cook for 12-15 minutes, stirring often to prevent pasta from sticking together in clumps.
- After 12-15 minutes, check spaghetti for doneness; an additional minute or two may be needed. Once noodles are al dente, turn heat off and stir in grated parmesan and chiffonade basil. Garnish with finely chopped parsley and additional parmesan if you like.
Notes
- You can substitute homemade meat sauce for the combined sauce and stock for convenience, starting the recipe at the simmering step.
User Reviews
Overall Rating
4.3
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