One Pot Classic Spaghetti with Meat Sauce: Weeknight Hero

You know those dinners that make you look competent even when your day was chaos? This is that meal.

One pot, pantry staples, 30-ish minutes, and a sauce that tastes like it simmered for hours. There’s no colander wrestling, no sink full of dishes, and no weird ingredients you’ll use once and forget.

It’s comfort food, streamlined—because you’ve got better things to do than babysit pasta.

What Makes This Recipe So Good

• All in one pot. Pasta cooks directly in the sauce, which means the starch thickens everything into a silky, restaurant-style finish.
• Big flavor fast. Tomato paste, aromatics, and a splash of broth or water give you depth without the day-long simmer.
• Balanced and hearty. Protein from ground beef, a little butter for richness, and acidity from tomatoes keep each bite layered and satisfying.
• Budget-friendly. Every ingredient is available in any grocery store, and you’ll likely have most on hand already.
• Kid-approved, adult-loved. Familiar flavors with a grown-up upgrade—garlic, herbs, and a nudge of heat if you want it.

One Pot Classic Spaghetti with Meat Sauce: Weeknight Hero

Recipe by Wendy CarterCourse: Dinner, Pasta

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

520

kcal

Ingredients

• 1 pound (450 g) dry spaghetti

• 1 pound (450 g) ground beef (80–90% lean)

• 1 medium yellow onion, finely diced

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 can (28 oz / 800 g) crushed tomatoes

• 4 cups (950 ml) beef broth or water (start with 3.5 cups; hold the rest)

• 2 teaspoons dried Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1/4–1/2 teaspoon red pepper flakes (optional, for heat)

• 1 tablespoon olive oil

• 1 tablespoon butter (optional, for silkiness)

• 1/4 cup grated Parmesan, plus more for serving

• Fresh basil or parsley, chopped (optional garnish)

Step-by-Step Instructions

• Preheat and prep. Set a large, wide pot or Dutch oven over medium-high heat, dice onion and mince garlic while it warms.
• Brown the beef. Add olive oil, then the ground beef, cook 4–6 minutes breaking it up until mostly browned, sprinkle in salt and pepper, spoon off excess fat if needed leaving about 1 tablespoon for flavor.
• Sweat aromatics. Add onion and cook 3–4 minutes until translucent, stir in garlic and cook 30 seconds just until fragrant (don’t burn it—garlic holds grudges).
• Tomato boost. Stir in tomato paste and cook 1 minute to caramelize slightly, this tiny step equals big flavor.
• Build the base. Pour in crushed tomatoes and 3.5 cups broth, add Italian seasoning and red pepper flakes if using, stir and bring to a strong simmer.
• Add spaghetti. Snap spaghetti in half so it fits, submerge in the liquid pressing gently with tongs, keep heat at a low simmer to avoid sticking.
• Simmer and stir. Cook 12–14 minutes stirring every 1–2 minutes to prevent clumping, if the sauce thickens before pasta is al dente add remaining broth a little at a time.
• Finish with richness. When spaghetti is just tender and sauce has thickened, stir in butter and Parmesan, taste and adjust salt and pepper aiming for saucy, glossy, and clingy—not soupy.
• Rest and serve. Kill the heat and let it sit 2 minutes so the sauce grabs the pasta, top with extra Parmesan and herbs, serve hot and accept compliments graciously.

Make-Ahead & Storage Guide

• Make-ahead: You can brown the beef with onion, garlic, tomato paste, and seasonings up to 2 days ahead.
  

  Refrigerate the cooked base, then add liquids and spaghetti when ready to finish.

• Fridge: Store leftovers in an airtight container up to 4 days. Add a splash of water before reheating to re-loosen the sauce.
• Freezer: Best to freeze the meat sauce alone (up to 3 months).
  

  Cook spaghetti fresh and combine when serving. Frozen-and-thawed cooked pasta can turn mushy—your call.

• Reheat: Stovetop over medium with a little water or broth, tossing until hot.
  

  Microwave works too; stir halfway for even heating.

Why You’ll Love It

• Zero-fuss cleanup. One pot, one spoon, peace of mind.
• Weeknight speed. From cutting board to table in about half an hour.
• Customizable. Swap proteins, adjust spices, tweak the texture—choose your own adventure.
• Leftover-friendly. Tastes even better the next day. Science?
  

  Magic? Yes.

Nutrition Stats

Per serving (approximate, 1/6 of recipe): 520 calories; 22g fat; 52g carbohydrates; 5g fiber; 9g sugar; 28g protein; 980mg sodium.

Estimates vary based on broth, beef leanness, and how heavy-handed you get with the Parmesan.

For lighter calories, use 93% lean beef, skip the butter, and swap beef broth for low-sodium chicken or water. For more protein, stir in a little collagen powder or serve with a side of cottage cheese—yes, really.

Don’t Do This!

• Don’t let the pasta sit unstirred. It will clump like a bad group project.
  

  Stir early and often.

• Don’t boil aggressively. Hard boiling leads to uneven cooking and scorched sauce. Gentle simmer is king.
• Don’t add all the liquid at once if it looks thin. Start with less and add as needed for perfect sauciness.
• Don’t skip the tomato paste step. That quick caramelization adds depth you can taste.
• Don’t overcook. Pull it when the spaghetti is just al dente.
  

  It will soften slightly as it rests.

Other Versions to Try

• Turkey or chicken swap: Use ground turkey or chicken and chicken broth, plus a splash of Worcestershire for extra savory notes.
• Spicy arrabbiata twist: Add 1 teaspoon red pepper flakes and a dash of Calabrian chili paste. Extra heat, same method.
• Hidden veg: Finely grate carrot and zucchini with the onion.
  

  They melt into the sauce and sweeten it naturally.

  
  
• Creamy rosé: Stir in 1/4 cup heavy cream at the end. Pink sauce, big smiles.
• Mushroom umami: Sauté 8 oz sliced mushrooms with the onions, add a splash of soy sauce for depth.
• Gluten-free: Use gluten-free spaghetti and monitor liquid closely—GF pasta drinks more and can break faster.

FAQ

Can I use a different pasta shape?

Yes.

Penne, ziti, or rotini work well. Adjust simmer time based on package directions and keep the “add liquid as needed” mindset since shapes absorb differently.

What if my sauce is too thick?

Add warm broth or water 1/4 cup at a time, stirring until the sauce loosens and glosses the pasta again.

It should be clingy, not stodgy.

What if it’s too thin at the end?

Let it simmer a few extra minutes uncovered and stir frequently. The starch from the pasta will finish thickening it.

You can also stir in an extra tablespoon of tomato paste.

Can I make it dairy-free?

Absolutely. Skip the butter and Parmesan.

Finish with good olive oil and a sprinkle of nutritional yeast for a cheesy vibe.

Is it okay to use water instead of broth?

Yes. Season a bit more aggressively and maybe add an extra pinch of Italian seasoning.

A splash of soy sauce or Worcestershire also boosts savoriness (FYI, a little goes a long way).

How do I avoid greasy sauce?

Use leaner beef or drain excess fat after browning. If you see fat pooling at the end, blot lightly with a paper towel on a spoon or stir in more tomato paste to emulsify.

A Few Last Words

This One Pot Classic Spaghetti with Meat Sauce is the weeknight hack you’ll actually use, not just pin and forget.

It’s fast, forgiving, and tastes like you had a plan all along. Keep the pantry stocked, tweak it to your style, and let the pot do the heavy lifting.

Seconds? Obviously.