One Pot Spaghetti

Name: One Pot Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 pound lean ground beef; 2 tablespoons tomato paste; 3-4 cloves garlic; 1 teaspoon onion powder; 1 teaspoon sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1 pinch crushed red pepper flakes; 3 cups beef broth; 1 (15 ounce) can crushed tomatoes; 8 ounces uncooked spaghetti; 1 cup shredded mozzarella; pepper; freshly grated Parmesan cheese

User Reviews

5.0

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
513 kcal
Course
Main Course
Cuisine
American

One Pot Spaghetti

Nina Acevedo

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This super easy one pot spaghetti recipe is ready in just 30 minutes, and cleanup is minimal! The meaty tomato sauce with herbs and mozzarella is comforting and flavorful.

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Ingredients

Servings

1 pound lean ground beef
2 tablespoons tomato paste
3-4 cloves garlic minced
1 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon salt see note
1 pinch crushed red pepper flakes optional
3 cups beef broth
1 (15 ounce) can crushed tomatoes
8 ounces uncooked spaghetti
1 cup shredded mozzarella
pepper optional, to taste
freshly grated Parmesan cheese optional, for serving

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Instructions

Add the ground beef to a soup pot/Dutch oven over medium-high heat, and cook until just browned, breaking it up with your spoon as you go along (about 7-8 minutes). Spoon out excess fat if needed.
Stir in the tomato paste and garlic, and cook for about a minute.
Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper flakes.
Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not furiously boiling. See notes below for troubleshooting tips.
Turn the burner off (leave the pot on it). Sprinkle the mozzarella over top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs. This recipe has lots of sauce.
Gently toss it so the mozzarella is incorporated, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parm if desired.

Notes

Troubleshooting tip: as every pot/stove varies, cooking times are a guideline and you may need to adjust as needed. E.g., if you find the pasta isn't quite cooked yet and the liquid is getting too low, add a splash more beef broth and/or turn the heat down. If there's still too much liquid at the end of cooking time and/or the pasta isn't yet cooked, cook it for a little longer. The pasta will absorb more liquid the longer it sits.
If you're using regular table salt rather the sea salt or kosher salt, you may want to add a bit less than suggested. If you're particularly sensitive to salt, you can add less than suggested, but be sure to add enough salt as this recipe needs enough or it will be bland.
8 oz. is half a standard American-sized package of spaghetti.

Nutrition Information

Show Details

Calories 513kcal (26%) Carbohydrates 55g (18%) Protein 42g (84%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 92mg (31%) Sodium 1419mg (59%) Potassium 1051mg (30%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 556IU (11%) Vitamin C 12mg (13%) Calcium 228mg (23%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 513 kcal

% Daily Value*

Calories	513kcal	26%
Carbohydrates	55g	18%
Protein	42g	84%
Fat	14g	22%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.4g	20%
Cholesterol	92mg	31%
Sodium	1419mg	59%
Potassium	1051mg	22%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	556IU	11%
Vitamin C	12mg	13%
Calcium	228mg	23%
Iron	6mg	33%