One-Pot Spaghetti Recipe
Equipment
- Large deep skillet or Dutch oven This is essential for even cooking and enough space for your noodles to expand. A 5- to 6-quart Dutch oven is ideal.
- Wooden Spoon or Spatula For breaking up meat and stirring the sauce.
- Measuring cups and spoons Precision helps with seasoning and liquids.
- Alternatives If you don’t have a Dutch oven, any large non-stick deep skillet or sauté pan with a lid will work. In a pinch, you could also use a stockpot.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 medium yellow onion diced
- 1 pound ground beef or Italian sausage or a mix of both
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes optional, for heat
- Salt and black pepper to taste
- 1 jar 24 oz of your favorite marinara sauce
- 3 cups low-sodium beef or chicken broth can substitute water with bouillon
- 12 oz spaghetti noodles broken in half
- 1/4 cup grated Parmesan cheese plus more for topping
- Fresh basil or parsley for garnish optional
Instructions
Step 1: Sauté Aromatics
- In your large pot, heat olive oil over medium heat. Add the minced garlic and diced onion. Sauté for 2-3 minutes until they are fragrant and the onions become translucent. This step builds the base flavor for your sauce.
Step 2: Brown the Meat
- Add the ground beef or sausage to the pot. Use your wooden spoon to break it up as it cooks. Season with salt, pepper, oregano, and red pepper flakes if using. Cook until the meat is fully browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary, though a little helps add flavor.
Step 3: Add Sauce and Broth
- Pour in the entire jar of marinara sauce, followed by the broth. Stir everything together to combine.
Step 4: Add Pasta
- Add the spaghetti noodles directly into the pot, making sure to submerge them as much as possible. Bring the mixture to a boil.
Step 5: Simmer
- Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 12 minutes. Stir occasionally to prevent the noodles from sticking and to ensure even cooking. If the liquid reduces too much before the pasta is fully cooked, add a splash more broth or water.
Step 6: Finish and Serve
- Once the spaghetti noodles are tender and most of the liquid has been absorbed, stir in 1/4 cup of grated Parmesan. This will help thicken the sauce slightly and add a lovely cheesy depth. Taste and adjust seasoning.
- Serve hot, topped with extra Parmesan and a sprinkle of fresh basil or parsley for a burst of color and freshness.