One Pot Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
513 kcal
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Course
Main Course
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Cuisine
American
One Pot Spaghetti
Description
This recipe begins by browning lean ground beef in a pot to develop flavor and reduce excess fat. Tomato paste and minced garlic are cooked briefly in the beef fat before adding a blend of onion powder, sugar, oregano, Italian seasoning, salt, and optional crushed red pepper flakes, layering savory and aromatic spices.
Beef broth and crushed tomatoes are added to create a simmering sauce into which the uncooked spaghetti is placed. The pasta cooks uncovered, absorbing liquid and flavors over about 12 minutes, stirred occasionally to prevent sticking and ensure even cooking. The heat is adjusted to maintain a gentle simmer, avoiding excessive boiling.
When the pasta is al dente and most liquid absorbed, the heat is turned off. Shredded mozzarella is sprinkled over and covered to melt, adding creaminess and binding sauce with noodles. The spaghetti can be tossed gently before serving, optionally topped with freshly grated parmesan for extra richness.
Cooking times vary by pot and stove; liquid amounts and heat may require adjustment to achieve the right texture. Salt levels depend on the type used, so taste adjustments may be necessary.
Ingredients
- 1 pound ground beef lean
- 2 tablespoons tomato paste
- 3-4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon oregano dried
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt see note
- 1 pinch red pepper flakes optional, crushed
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
- 8 ounces spaghetti uncooked
- 1 cup mozzarella cheese shredded
- black pepper optional, to taste
- Parmesan Cheese optional, for serving, freshly grated
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
- Adjust cooking time and liquid as needed since stove power varies; add broth if pasta isn’t done and liquid is low.
- Turn heat down to maintain a gentle simmer instead of vigorous boiling for even noodle cooking.
- Use less salt if substituting table salt for sea or kosher salt to keep flavor balanced.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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