One-Pot Spaghetti and Meat Sauce

Name: One-Pot Spaghetti and Meat Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Ingredients: 1 pound leftover seasoned and browned ground beef; 3 cups marinara sauce; 5 cups vegetable broth; Pinch kosher salt; 1 pound dried spaghetti; Good quality extra-virgin olive oil; fresh basil; red pepper flakes

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5 servings
Calories
603 kcal
Course
Main Course
Cuisine
American

One-Pot Spaghetti and Meat Sauce

Iris Warren

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Spaghetti, leftover ground beef, and pasta sauce mingle in a single pot to create an easy weeknight meal that everyone will love.

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Ingredients

Servings

1 pound leftover seasoned and browned ground beef
3 cups marinara sauce
5 cups vegetable broth
Pinch kosher salt plus more as needed
1 pound dried spaghetti cracked in half
Good quality extra-virgin olive oil for finishing
fresh basil for serving (optional)
red pepper flakes for serving (optional)

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Instructions

In a large stockpot, combine the beef, marinara, stock, salt, and spaghetti and bring to a boil, uncovered, over high heat, being sure the spaghetti is submerged in the liquid. ☞ TESTER TIP: Swirl a little vegetable broth in your marinara sauce jar to help get every last drop out.
Reduce the heat to a very low boil, cover, and cook, stirring occasionally, until the liquid has been absorbed and the pasta is al dente 15 to 20 minutes. The pasta will continue to absorb sauce once it is removed from the heat, so don't be concerned if it seems like there is too much liquid.
Season with additional salt as needed and finish with a few tablespoons of good quality extra-virgin olive oil. Garnish with basil and chile flakes, if desired, and serve.

Notes

Using uncooked meat--To use raw ground beef instead of leftover cooked beef, heat 2 tablespoons of light olive oil in your large pot or Dutch oven over high heat. Add 1 to 1 1/2 pounds (454 to 681 g) of ground beef, season with a pinch of salt along with garlic and onion powders, and cook, stirring and breaking up the meat as it cooks, until browned. Drain off most of the fat and continue with the recipe as directed.
Make it vegetarian--Make this vegetarian by using Beyond Beef or omit the meat altogether and in its place, sauté some finely diced vegetables such as carrots, parsnips, celery, and mushrooms (or use up leftover veggies you have on hand) to make it more of a one-pot veggie pasta. Just be sure to sauté the vegetables first until tender and then continue as directed.
Adjusting your pasta sauce flavor--If your pasta sauce tastes too acidic, stir in a couple of teaspoons of sugar to balance the flavor.
Storage and reheating--Leftover one-pot spaghetti can be stored in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave or a saucepan over medium-low heat, adding a splash of broth or water, if needed to loosen the sauce.

Nutrition Information

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Serving 1portion Calories 603kcal (30%) Carbohydrates 79g (26%) Protein 30g (60%) Fat 18g (28%) Saturated Fat 6g (30%) Monounsaturated Fat 8g Trans Fat 1g Cholesterol 62mg (21%) Sodium 1710mg (71%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 603 kcal

% Daily Value*

Serving	1portion
Calories	603kcal	30%
Carbohydrates	79g	26%
Protein	30g	60%
Fat	18g	28%
Saturated Fat	6g	30%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	62mg	21%
Sodium	1710mg	71%
Fiber	5g	20%
Sugar	10g	20%