One Pot Spaghetti

Tender noodles and a hearty meat sauce - simmered together in one pot and ready in under 30 minutes. Since the pasta cooks directly in the sauce, it's extra flavorful.

Course Main Course

Cuisine American, Italian

Keyword beef and pasta, ground beef, pasta cooked in sauce, spaghetti

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 432kcal

Author Robin Miller

Ingredients

1 pound lean ground beef
2-3 cloves garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
3 cups beef broth
24- ounce jar marinara sauce or 28-ounce can crushed or pureed tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1-2 teaspoons sugar optional
8 ounces spaghetti noodles broken in half
Grated parmesan cheese for serving
Chopped fresh basil or parsley for serving optional
Crushed red pepper flakes for serving optional

Instructions

Brown the beef in a large stock pot over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
Add the garlic, dried basil, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the broth, marinara sauce (or tomatoes), tomato paste, Worcestershire sauce, and sugar (if using) and bring to a boil. Reduce the heat to medium-low. Arrange the spaghetti noodles on top of the beef mixture, in a criss-cross pattern (don't stir them in yet). Press the noodles down so they are submerged.
Cover and cook for 5 minutes. Stir the pasta into the sauce, cover and cook for another 10 to 15 minutes, until the pasta is tender, stirring every 5 minutes.
Serve with parmesan, basil/parsley, and crushed red pepper flakes.

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