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!
Spaghetti Ingredients
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.
More Pasta Dishes
One Pot Spaghetti
Ingredients
- 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
Instructions
- 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.
Why chicken broth and not beef broth?
Unfortunately I can not eat beef. Have you tried making this with ground chicken? Any recommendations for an alternative?
This was delicious and so easy! So much more flavorful cooking it right in the sauce and I use chicken stock instead of broth. I’ve also made it different cuts of pasta and it’s always good!
Great Recipe. We used ground Venison and added a bit more than the recipe called for. I make my own Italian seasoning with cayenne flakes in it so that went in as well. Not so much cream and a little extra beef bone broth. It was a delicious one pot meal. All the grandkids loved it and said, “Mimi makes a mean Spaghetti!” If they will all eat it and not know it was venison then I have accomplished a goal of living off our land.
Excellent! I did exactly what the recipe called for and it turned out to be the best spaghetti we’ve ever had. Why? Because you put the whole box of spaghetti noodles in the sauce instead of the standard pour the sauce over the noodles. It cooks together and added with the spices and heavy cream just gives it a very flavorful and creamy texture. Thank you!
I made this but I did substitute ground Italian sausage for the ground meat. My husband and I loved it, definitely a keeper
I’ve made this a few times now and it always turns out well. I do it with ground chicken and beef broth (that’s what I have on hand) and I leave out the pepper flakes (personal preference). I also add Italian spices plus extra basil and cheddar cheese to top at the end. The tweaks are all personal preferences for how I enjoy my sauce. I love how this all comes together in one pot. After 20 minutes the noodles are perfectly all dente. This is my first one pot recipe and it won’t be my last. Thanks for this introduction to a very easily made meal!
I made this & halved it just for me! It was so delicious…I will def be making it over and over. TYSM
I’m sorry to say but this is perhaps the worst spaghetti sauce I’ve ever had. I followed the instructions to the “T”, and it was horrible. I love iamhomesteader.com, but, for me…back to original sauce. I’ve made lots of recipes from homesteader.com, and they’re all wonderful, just not this sauce.
You seem to be the only one who has a negative opinion, so I have to wonder if you’ve done something to alter the recipe. Why did you think it was awful and literally everyone else thinks that’s wonderful?
We substituted crumbled firm tofu, vegetable broth, and almond milk. It came out delicious as a vegetarian option!
You lost me at almond milk.
Looks awesome and I will make it.
I made this it was good !! My only complaint was not enough hamburger. I’m going to add another pound . According to my taste . I will make this again . 👍👍👍👍
I halved this recipe and had to make a couple of substitutions for what I had on hand at 10 pm when my son was begging for spaghetti and it was still amazing. I used tomato sauce and added chopped fire roasted peppers to mimic the texture of chopped tomatoes. This will definitely be a go to in my house from now on.
This recipe was absolutely perfect. I’ve cooked all kinds of pasta dishes many ways, but this is the first time for one pot spaghetti. Just served it to the family after Midnight Mass. Took me only 45 minutes, and everyone was opening presents and gabbing, and then the smell hit them. Everyone loved it. So creamy. The flavor is awesome.
I only changed two things.
1.) Added half a chopped jalapeno with the onion
2.) Substituted lean ground turkey.
3.) Cooked the onions and jalapeno with couple table spoons of Sesame Seed Oil for couple minutes.
4.) Then cooked the turkey with it.
Everything else was spot on following the recipe, and it is now one of my fast and furious and tastiest spaghetti and meat sauce recipes.
Thank you and Merry Christmass,
Frank
So good! I made this and my family loved it.
Great tasting recipe and easy to make.
I would like to join we’re do I go to join .
This has become my go to spaghetti recipe. Thanks for sharing!