One Pot Spaghetti
This super easy one pot spaghetti recipe is ready in just 30 minutes, and cleanup is minimal! The meaty tomato sauce with herbs and mozzarella is comforting and flavorful.
Servings: 4
Ingredients
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 3-4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt see note
- 1 pinch crushed red pepper flakes optional
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
- 8 ounces uncooked spaghetti
- 1 cup shredded mozzarella
- Pepper optional, to taste
- Freshly grated parmesan cheese optional, for serving
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
- Troubleshooting tip: as every pot/stove varies, cooking times are a guideline and you may need to adjust as needed. E.g., if you find the pasta isn't quite cooked yet and the liquid is getting too low, add a splash more beef broth and/or turn the heat down. If there's still too much liquid at the end of cooking time and/or the pasta isn't yet cooked, cook it for a little longer. The pasta will absorb more liquid the longer it sits.
- If you're using regular table salt rather the sea salt or kosher salt, you may want to add a bit less than suggested. If you're particularly sensitive to salt, you can add less than suggested, but be sure to add enough salt as this recipe needs enough or it will be bland.
- 8 oz. is half a standard American-sized package of spaghetti.
Nutrition
Calories: 513kcal | Carbohydrates: 55g | Protein: 42g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1419mg | Potassium: 1051mg | Fiber: 5g | Sugar: 9g | Vitamin A: 556IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 6mg
