One-Pot Spaghetti

Name: One-Pot Spaghetti
Cook time: 30 min
Total time: 30 min
Yield: 6 -8 servings
Ingredients: 1 pound ground beef OR ground beef and ground pork mix OR mild Italian sausage; 1 large yellow or sweet onion; 8 ounces cremini/baby bella mushrooms; 3-4 large cloves of garlic; ¼ cup dry red wine; 2 24 ounce jars of red pasta sauce 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 low-sodium chicken stock; 12 ounces regular or thick spaghetti noodles; ½ cup fresh grated parmesan; 1 0.5 ounce container fresh basil, cut into chiffonade; 2 tablespoons fresh parsley

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4.3

75 reviews

Good

Cook Time
mins
Total Time
30 mins
Servings
6 -8 servings
Course
Dinner

One-Pot Spaghetti

Iris Warren

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One-Pot Spaghetti is an easy weeknight dinner and one the whole family will love! No need to dirty multiple pots with this recipe; simply cook the pasta and sauce together for a one-pot meal.

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Ingredients

Servings

For the Sauce:

1 pound ground beef OR ground beef and ground pork mix OR mild Italian sausage
1 large yellow or sweet onion finely diced
8 ounces cremini/baby bella mushrooms sliced (optional)
3-4 large cloves of garlic finely minced
¼ cup dry red wine
2 24 ounce jars of red pasta sauce 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 low-sodium chicken stock

For the Spaghetti:

12 ounces regular or thick spaghetti noodles
½ cup fresh grated parmesan
1 0.5 ounce container fresh basil, cut into chiffonade
2 tablespoons fresh parsley finely chopped

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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

If you have a batch of my Homemade Meat Sauce already made, you can use that in lieu of the sauce recipe here. Bring the Homemade Meat Sauce to a boil with 3 cups of low sodium chicken stock and continue with the recipe as written from step 3.