One Pot Spaghetti is the ultimate solution for a delicious, hearty meal with minimal effort and even less cleanup. This incredible recipe brings together tender pasta and a rich, flavorful meat sauce, all cooked to perfection in a single pot. It’s designed for busy home cooks who crave maximum flavor without spending hours in the kitchen. Say goodbye to multiple pots, excessive dishes, and complicated steps – this dish is all about simplicity and incredible taste!
Looking for more spaghetti inspiration? Be sure to try my Cheesy Spaghetti, Instant Pot Spaghetti, or Turkey Bolognese for other delicious variations!
The Ultimate One Pot Spaghetti Recipe
Spaghetti is a classic weeknight staple for many, offering comfort and familiarity. However, if you’re anything like me, the traditional approach of boiling pasta separately and preparing sauce in another pan can sometimes feel like a chore, and the final dish can occasionally lack that deeply integrated flavor. I often found myself wishing for something heartier, something that truly brought the sauce and pasta together, yet without the usual long prep and extensive cleanup that often accompanies homemade Italian meals.
This desire for a more convenient yet equally satisfying meal led me to perfect this incredible One Pot Spaghetti recipe. It’s a game-changer, designed to be both incredibly easy and remarkably quick to prepare. The magic lies in cooking everything together, allowing the pasta to absorb the rich flavors of the sauce as it cooks, resulting in an exceptionally tender, flavorful dish.
What makes this recipe truly stand out is its streamlined ingredient list and smart kitchen shortcuts. Unlike traditional spaghetti bolognese, you won’t need to spend time meticulously chopping vegetables. Thanks to readily available store-bought shortcuts like pre-chopped mirepoix, you can get a head start on flavor without the extra prep work. This recipe ensures a simple, delicious, and deeply satisfying meal that is sure to please everyone at your table. Get ready for requests for seconds – especially from the kids!
Essential Ingredients for Your One Pot Spaghetti
Crafting the perfect one-pot spaghetti relies on a combination of quality ingredients that work together to build layers of rich flavor. Here’s a closer look at what you’ll need and why each component is vital:
- Olive Oil: Start with good quality extra virgin olive oil. It provides a foundational flavor and helps to sauté the aromatics beautifully.
- Mirepoix: This classic flavor base of finely diced onions, carrots, and celery is crucial for a deep, savory sauce. To make prep incredibly quick and easy, I highly recommend buying pre-chopped or frozen mirepoix. It’s a fantastic time-saver without sacrificing flavor.
- Garlic & Italian Seasoning: These aromatics are indispensable for authentic Italian flavor. Using jarred minced garlic is a brilliant shortcut that keeps the process swift, while a good quality Italian seasoning blend adds a harmonious mix of herbs like oregano, basil, and thyme.
- Ground Beef: Opt for lean ground beef (93/7) to minimize excess grease. This means you won’t have to drain off any fat, simplifying the cooking process and resulting in a lighter, less greasy sauce. Ground turkey is also an excellent alternative if you prefer.
- Tomato Paste: This concentrated tomato product is a flavor powerhouse. Sautéing it briefly with the meat and aromatics deepens the overall tomato flavor and adds a rich, umami note to the sauce. Don’t skip this step!
- Tomato Sauce: A simple can of plain tomato sauce contributes to the body and bright tomato flavor, complementing the richness of the marinara.
- Marinara Sauce: This is where you can truly elevate your dish. Invest in a high-quality marinara sauce, like Rao’s. A premium marinara will bring exceptional depth and complexity, making a significant difference in the final taste of your spaghetti.
- Chicken Broth: This liquid component is essential for cooking the pasta directly in the sauce. It adds moisture and an additional layer of savory flavor. If you’re out of broth, water combined with chicken bouillon can work as a suitable substitute.
- Spaghetti: The star of the show! For best fit and even cooking in a single pot, I highly recommend breaking the spaghetti strands in half before adding them to the sauce.
Optional Additions to Elevate the Flavor:
While the basic recipe is fantastic, these optional additions can further enhance the complexity and richness of your One Pot Spaghetti:
- Worcestershire Sauce: A dash of Worcestershire adds a wonderful savory depth and umami kick, subtly enhancing the meat flavor.
- Beef Bouillon Powder: For an even stronger, more robust “meaty” flavor, consider adding a teaspoon or two of beef bouillon powder. This is especially good if you want to intensify the richness.
- Freshly Grated Parmesan Cheese: A sprinkle of Parmesan cheese, either stirred into the sauce at the end or used as a topping, adds a salty, nutty, and savory finish.
- Fresh Herbs: A garnish of fresh herbs like basil or parsley brightens the dish with a pop of color and a fresh, aromatic finish. Chop them just before serving for the best impact.
How To Master One Pot Spaghetti: A Step-by-Step Guide
Making this One Pot Spaghetti is surprisingly simple, yet yields incredibly satisfying results. Here’s a detailed guide to ensure your dish turns out perfectly every time. The full, printable recipe card is available below for your convenience.
- Prepare Your Pot and Sauté Aromatics: Begin by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the mirepoix (the blend of chopped onions, celery, and carrots). Sauté these vegetables for 6-8 minutes, stirring occasionally, until they have softened and become fragrant. This step is crucial for building a strong flavor base. Push the softened vegetables to the edges of the pot, creating a clear space in the center.
- Brown the Ground Meat to Perfection: Place the lean ground beef in the center of the pot. Allow it to sear undisturbed for about 1 minute per side to develop a flavorful crust. Then, using a wooden spoon or spatula, break the meat apart as it cooks. Continue to cook, stirring frequently, until the beef is mostly browned, with only a little pink remaining. Avoid over-browning at this stage, as it will continue to cook.
- Infuse with Garlic and Seasonings: Add the minced garlic, Italian seasoning, and beef bouillon powder (if using, starting with 1 teaspoon) to the pot. Season generously with black pepper – I typically add about 3/4 teaspoon. Stir everything together, ensuring the spices coat the meat and vegetables. Continue cooking for another few minutes until the beef is fully browned through and the garlic is fragrant, taking care not to burn the garlic.
- Build the Flavorful Sauce Base: Pour in the marinara sauce, tomato sauce, and chicken broth. If you’re using Worcestershire sauce, add it now. Stir all the ingredients well to combine, scraping up any browned bits from the bottom of the pot (this adds even more flavor!). Bring the mixture to a gentle boil over medium-high heat.
- Cook the Spaghetti Directly in the Sauce: Carefully break the spaghetti strands in half. This makes them easier to manage in the pot and ensures they submerge fully in the liquid. Add the broken spaghetti to the boiling sauce, stirring constantly to make sure all the pasta is submerged and coated. Continue to cook for 10-12 minutes, stirring frequently and scraping the bottom of the pot to prevent the pasta from sticking. As the liquid reduces and the pasta absorbs it, you may need to reduce the heat to medium around the 8-10 minute mark to prevent the sauce from evaporating too quickly before the pasta is fully cooked.
- Achieve Al Dente Perfection and Thicken the Sauce: Once the pasta is just al dente (meaning it’s still slightly firm to the bite, not mushy), remove the pot from the heat. The dish should still be quite saucy at this point. Using tongs, vigorously toss the pasta for about a minute. This continuous stirring helps the starch from the pasta to release and naturally thicken the sauce, bringing it to the perfect consistency. The pasta will continue to cook slightly from the residual heat, reaching ideal tenderness. Taste the spaghetti and adjust the seasoning as needed; if you desire more meaty depth, you can add another teaspoon of beef bouillon.
- Serve and Enjoy Immediately: Dish up generous portions of your freshly made One Pot Spaghetti. Grate fresh Parmesan cheese directly over each serving using a fine grater. For a vibrant finish, sprinkle with chopped fresh parsley or basil, if desired. Serve warm and watch it disappear!
Expert Tips for Perfect One Pot Spaghetti
Achieving a flawless one-pot spaghetti is simple with these helpful tips and tricks:
- Stick to Spaghetti: This recipe is specifically formulated for spaghetti. Other pasta shapes, like penne or rotini, have different cooking times and absorption rates, which means they won’t cook correctly with the specified amount of liquid and timing in this recipe. For best results, use standard spaghetti.
- Adjust for Acidity: Tomatoes can sometimes be a bit tart. If you find your sauce tastes too sour, a simple fix is to stir in a teaspoon (or two, to taste) of white sugar. This helps to balance the acidity and enhance the overall flavor profile.
- Manage Saltiness Carefully: Be mindful of the salt content when adding seasonings. This recipe already includes salted chicken broth, potential beef bouillon powder, and Parmesan cheese, all of which contribute to the saltiness. Taste your sauce before adding extra salt, and only add more if genuinely needed at the very end.
- Measure Your Spaghetti Precisely: This is perhaps the most crucial tip for success. To ensure the correct pasta-to-liquid ratio and proper cooking, it’s vital to use only 12 ounces of spaghetti, not the entire 16-ounce package. If you own a food scale, now is the perfect time to use it for an accurate measurement! Too much pasta will absorb all the liquid too quickly, leaving you with dry, undercooked spaghetti.
- Don’t Skip the Stirring: Frequent stirring, especially once the spaghetti is added, is essential. It prevents the pasta from sticking to the bottom of the pot and ensures even cooking as it absorbs the sauce.
- Monitor Heat Levels: Start with medium-high heat to get the sauce boiling, then reduce it to medium once the pasta is added and about halfway through cooking. This helps prevent the liquid from evaporating too quickly, ensuring the pasta has enough moisture to cook through.
- Let It Rest and Thicken: Once the pasta is al dente and the pot is removed from heat, give it a good toss for a minute or so. The residual heat and the stirring action will activate the starches released from the pasta, helping the sauce thicken to that perfect, clingy consistency.
What To Serve With Your Delectable One Pot Spaghetti
One Pot Spaghetti is a complete meal on its own, but pairing it with a simple side can elevate your dining experience. Here are some classic and fresh accompaniments:
- Crusty Bread for Dipping: The ultimate companion for any pasta dish! French Bread, Dinner Rolls, or Focaccia are perfect for soaking up every last drop of that rich, savory sauce.
- Light and Fresh Salads: A crisp salad provides a wonderful contrast to the richness of the spaghetti.
- Italian Salad: Adds a refreshing, light side and a burst of color to your meal.
- Caesar Salad: My personal favorite pairing, offering a creamy, tangy, and garlicky crunch that complements the spaghetti beautifully.
- Roasted Vegetables for Texture and Nutrition: Roasted vegetables add a lovely crunch, extra nutrients, and vibrant color.
- Easy Roasted Vegetables: A versatile option that can include anything from bell peppers to zucchini.
- Roasted Broccoli: Its slightly charred edges and tender florets are particularly delicious alongside spaghetti.
- Tropical Fruit Salad: If you’re looking to end your meal on a sweet and refreshing note, a light fruit salad is a delightful choice.
Storage & Leftovers
Handling Leftovers: Storage and Reheating Tips
- Enjoy It Fresh: Like most pasta dishes, One Pot Spaghetti is undeniably at its best when served immediately, fresh off the stove. The pasta is perfectly tender, and the sauce is at its optimal consistency.
- Refrigerate Properly: Should you have any leftovers, ensure they are stored in an airtight container in the refrigerator for up to 3 days. This will keep the spaghetti fresh and safe to eat.
- Freezing for Later: For longer storage, One Pot Spaghetti freezes exceptionally well. Transfer cooled leftovers to a freezer-safe, airtight container and freeze for up to 3 months. Thaw it completely in the refrigerator overnight before reheating.
- Reheating Instructions: When reheating, pasta can sometimes absorb more liquid and become a bit dry. To bring back its delicious sauciness, gently reheat any leftovers on the stovetop over medium-low heat, adding a splash of chicken broth or water. Stir frequently until heated through and the desired sauce consistency is achieved.
Explore More Easy One Pot Pasta Recipes
If you love the convenience and flavor of this One Pot Spaghetti, you’ll be thrilled to discover these other fantastic one-pot pasta recipes from my kitchen. They offer the same ease of preparation and minimal cleanup, making them perfect for any day of the week:
- One Skillet Cheesy Tuna Pasta: A comforting and quick meal featuring tender tuna, creamy cheddar cheese, and sweet peas.
- One Skillet Chicken Enchilada Pasta: A zesty and flavorful dish packed with chicken, black beans, and corn, all in a delicious enchilada-inspired sauce.
- Taco Spaghetti: A fun twist on pasta night, combining the best taco seasoning blend with spaghetti for a family-friendly favorite.
- One Pot Chicken Orzo: A wholesome and satisfying meal loaded with tender chicken and an abundance of fresh vegetables.
- One Pot Chicken Burrito Bowls: All the flavors of your favorite burrito, deconstructed into a convenient one-pot meal with chicken and black beans.
Print Recipe
One Pot Spaghetti
Video
Equipment
- Large pot 5.5-quart or larger
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups mirepoix see note 1
- 1 pound lean ground beef 93/7, or ground turkey
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 up to 2 teaspoons beef bouillon powder optional, for deeper flavor
- 2 tablespoons tomato paste
- 1 (24-ounce) jar marinara sauce a high-quality brand like Rao’s works best
- 1 (8-ounce) can tomato sauce
- 3 cups chicken broth plus more as needed for consistency
- 1/2 tablespoon Worcestershire sauce optional, for umami depth
- 12 ounces spaghetti break in half; precise measurement (12 oz) is key, see note 2
- Serving suggestions fresh Parmesan, parsley/basil, etc., see note 3
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add mirepoix and cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and aromatic. Push the softened vegetables to the edges of the pan.
- Add the lean ground beef to the center of the pan. Allow it to sear for about 1 minute per side before breaking it apart with a wooden spoon or spatula. Continue cooking, breaking up the meat, until it is mostly browned with some pink remaining.
- Stir in the minced garlic, Italian seasoning, and beef bouillon powder (if using, start with 1 teaspoon). Season with black pepper (I use about 3/4 tsp). Continue to cook, stirring everything together, until the beef is fully browned through and the garlic is fragrant.
- Pour in the marinara sauce, tomato sauce, chicken broth, and optional Worcestershire sauce. Stir well, scraping the bottom of the pot to incorporate any browned bits, and bring the mixture to a gentle boil.
- Break the spaghetti in half and add it to the boiling liquid. Stir often, ensuring all the pasta is submerged and coated in the sauce. Cook for 10–12 minutes. Around 8–10 minutes in, reduce the heat to medium to prevent too much liquid from evaporating before the pasta is fully cooked (see note 4 for troubleshooting liquid levels). Continue to stir and scrape the bottom of the pot to prevent sticking.
- Once the pasta is al dente (slightly firmer than your desired tenderness), remove the pot from the heat. The dish should still be quite saucy. Using tongs, vigorously toss the pasta for about a minute; this will help the sauce thicken as the pasta continues to cook to perfect tenderness. Taste and adjust seasoning as needed, adding additional beef bouillon (up to 1 tsp total) or a pinch of sugar if the sauce is too acidic.
- Use tongs to serve the spaghetti onto plates. Grate fresh Parmesan cheese over each serving using a fine grater. Sprinkle with fresh parsley or basil if desired. Serve immediately and enjoy!
Recipe Notes
Note 2 (Spaghetti Measurement): The liquid ratio in this recipe is precisely calibrated for 12 ounces of regular spaghetti. Using a full 16-ounce package will result in too much pasta for the amount of liquid, leading to dry, undercooked pasta. If possible, use a food scale for an accurate measurement of 12 ounces of spaghetti to ensure optimal results.
Note 3 (Serving Suggestions): Enhance your meal with a sprinkle of Parmesan cheese, a dash of salt and pepper to taste, or fresh herbs like parsley or basil for a bright finish.
- Sauce absorbed too quickly and pasta not tender? This can happen if your heat is too high. Lower the heat slightly and add an extra splash of chicken broth or water (1/4 to 1/2 cup at a time) to ensure the pasta finishes cooking.
- Sauce not thickening or pasta is too soupy? If the sauce is not soaking into the pasta sufficiently, increase the heat slightly (while stirring frequently) to encourage more evaporation, allowing the sauce to reduce and thicken.
Storage: Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months; thaw in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.