One-Pot Spaghetti with Meat Sauce
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Cooking spaghetti in its sauce is convenient, but it also concentrates flavor because the pasta starch never leaves the pot. The key is a wide pan, enough broth, and frequent turning during the first few minutes.
Stop cooking when the noodles are barely tender and the sauce looks slightly loose. Both continue thickening while the pot rests, giving you saucy rather than dry spaghetti.
The method behind the meal
Why this recipe works
- •Break spaghetti in half so it fits and cooks evenly.
- •Turn noodles frequently until they soften.
- •Keep warm broth ready for small adjustments.
Recipe
One-Pot Spaghetti with Meat Sauce
Classic spaghetti and rich ground beef tomato sauce cooked together in one pot for less cleanup.
Ingredients
Instructions
- 1Brown beef and onion in a wide pot for 7 minutes. Drain excess fat.
- 2Add garlic, tomato paste, and Italian seasoning and cook for 1 minute.
- 3Stir in crushed tomatoes and broth and bring to a steady simmer.
- 4Add spaghetti gradually, turning with tongs as it softens. Simmer 12–14 minutes, stirring often.
- 5Remove from heat when barely tender and saucy. Rest 4 minutes, then finish with parmesan.
Nutrition (per serving, estimated)
