Easy One Pot Spaghetti Bolognese – Weeknight Dinner Magic!
Imagine this: You’re starving, your kitchen looks like a war zone, and the last thing you want is a sink full of dishes.
Enter One Pot Spaghetti Bolognese—the culinary equivalent of a mic drop.
No babysitting multiple pots, no fancy skills required, just a single pot and 30 minutes between you and a meal that tastes like you tried way harder than you did.
Why waste time when flavor doesn’t have to?
Why This Recipe Slaps
One pot. That’s the magic. You get rich, meaty Bolognese sauce and perfectly cooked pasta in one go, with minimal cleanup.
The sauce clings to every strand of spaghetti like it’s desperate for attention, and the flavors deepen because everything cooks together.
It’s weeknight dinner heroics without the cape.
Easy One Pot Spaghetti Bolognese – Weeknight Dinner Magic!
Course: Beef, Dinner, Pasta4
servings10
minutes20
minutes450
kcalIngredients
1 tbsp olive oil
1 lb ground beef (or sub with turkey, chicken, or plant-based crumbles)
1 onion, diced
3 garlic cloves, minced
1 carrot, finely grated (sneaky veg, no complaints)
1 celery stalk, finely diced
1 can (14 oz) crushed tomatoes
2 cups beef or vegetable broth
8 oz spaghetti, broken in half (yes, break it—we’re rebels here)
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
½ cup grated Parmesan (plus extra for serving)
Fresh basil (optional, but pretty)
Step-by-Step Instructions
- Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Sauté the veggies: Add onion, garlic, carrot, and celery. Cook for 3–4 minutes until softened.
- Add the liquids: Stir in crushed tomatoes, broth, oregano, salt, and pepper. Bring to a simmer.
- Cook the pasta: Add broken spaghetti, pushing it down to submerge. Simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is absorbed.
- Finish strong: Stir in Parmesan. Taste and adjust seasoning. Top with fresh basil if you’re fancy.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of water or broth to loosen the sauce. Freezing? It works for up to 2 months, but the pasta might get softer—still edible, just less Instagram-worthy.
Why This Recipe Wins
Besides the obvious (one pot = less cleanup), this dish is budget-friendly, kid-approved, and infinitely customizable.
It’s also faster than waiting for delivery, and you won’t get judged for eating pasta straight from the pot. Win-win.
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 25g
- Carbs: 45g
- Fat: 18g
- Fiber: 4g
Common Mistakes to Avoid
- Overcrowding the pot: Break the spaghetti so it cooks evenly.
- Skimping on broth: Too little liquid = crunchy pasta. No thanks.
- Stirring too much: Let the pasta cook without helicopter-parenting it.
Alternatives
- Vegetarian: Swap beef for lentils or mushrooms.
- Gluten-free: Use GF pasta and check your broth.
- Spicy kick: Add red pepper flakes or a dash of hot sauce.
FAQs
Can I use fresh tomatoes instead of canned?
Sure, but you’ll need about 2 cups of finely chopped tomatoes, and the sauce might be less rich.
Canned tomatoes are picked at peak ripeness, so they pack more flavor IMO.
Why break the spaghetti?
Because long noodles don’t fit nicely in a pot, and uneven cooking is a tragedy we’re avoiding. Also, it’s your kitchen—break the rules.
Can I add wine?
Absolutely. Deglaze the pot with ½ cup red wine after browning the beef.
Fancy mode: activated.
Why is my pasta mushy?
You overcooked it or stirred too much. Next time, check for doneness a minute early and remember: al dente > soggy.
Final Thoughts
One Pot Spaghetti Bolognese is the dinner hack you’ll use way too often. It’s fast, forgiving, and tastes like you put in effort (even when you didn’t).
FYI, if anyone asks, you totally made the sauce from scratch. We won’t tell.
