One Pot Spaghetti has all the flavors of traditional spaghetti with meat sauce, all while only using only one pot! This is so easy, I don’t know if I will go back to the traditional method! Definitely worth trying. If you love spaghetti, be sure to also try our homemade spaghetti with meat sauce.
One Pot Spaghetti
After making this one pot spaghetti you may never want to cook spaghetti the traditional way again! Using one pot is so convenient and hassle-free, and makes clean up a breeze. The flavors in this spaghetti are amazing, and the addition of the heavy cream gave it just the perfect hint of creaminess. Serve it with a side of garlic breadsticks and roasted green beans for the perfect dinner!
Meat: I used ground beef in this recipe, and will give other options below.
Pasta: I used traditional spaghetti noodles for this dish, but you can make your own homemade pasta and substitute those as well!
Heavy Cream: I added heavy cream to this dish to give it a hint of creaminess, but you could easily omit if desired. Suggestions for replacements will be given below.
Can I Make This Without a Dutch Oven?
Absolutely! A large pot with a lid will work just as well. Make sure it is deep enough for the noodles to be fully submerged in the liquid.
Can I Make One Pot Spaghetti Without Ground Beef?
Yes! Other great options for this recipe would be ground Italian sausage, ground turkey, or omitting the meat altogether if preferred.
Can I Make This Without Heavy Cream?
Yes! For best results, I would substitute with whole milk. You could use reduced-fat milk, but the added creaminess from the heavy cream or whole milk would be lost. If you desire to leave it out altogether, additional broth or pasta water may be needed to ensure the noodles have enough liquid to be fully submerged.
How Can I Store This?
Cover and store in the refrigerator for up to 3-4 days, and reheat in the microwave when desired.
One Pot Spaghetti
- 1 pound ground beef
- 1 yellow onion, diced (about 1 cup)
- 1 ½ teaspoons garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups (32 ounces) chicken broth
- ½ cup (119g) heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon granulated sugar
- ¼ teaspoon crushed red pepper flakes, optional
- 16 ounces spaghetti noodles
- fresh parsley, for garnish
- grated parmesan, for garnish
- To a large Dutch oven or pot with a lid, add ground beef and onion. Cook on medium heat, uncovered, for about 5-10 minutes, or until beef is browned. Drain grease. Add garlic and cook for an additional minute, or until fragrant.
- Add crushed tomato, broth, heavy cream, salt, pepper, oregano, basil, sugar, and red pepper flakes. Stir to combine.
- Once combined, bring sauce to a boil over medium heat.
- Once boiling, add spaghetti noodles in a criss cross pattern. (We like to break the noodles in half so they fit in the pot.) Reduce the heat to a simmer. Press the noodles under the liquid and cover with a lid. Simmer for 15-20 minutes, stirring every 5 minutes, or until noodles are al dente, making sure to cover the pot after stirring each time.
- Serve warm, garnished with fresh parsley and grated parmesan.
Did you make this recipe?
You can tag me at @iamhomesteader.