One Pot Spaghetti With Meat Sauce

Some nights, you just need dinner to be quick, comforting, and mess-free – this one pot spaghetti with meat sauce checks every box! It’s hearty, family-friendly, and ready in under 30 minutes, making it the kind of weeknight recipe you’ll come back to again and again.

Everything cooks together in a single pot (the pasta, the sauce, and the meat) which means fewer dishes without sacrificing on flavor. Here’s everything you’ll need and how to make it.

What You’ll Need

Equipment

• Large pot
• Meat chopper optional
• Food processor optional

Ingredients

• 93/7 lean ground beef
• White mushrooms: Very finely minced so you won’t even know they’re there – perfect for picky eaters!
• Garlic
• Salt + pepper
• Tomato paste
• Marinara sauce
• Petite diced tomatoes
• Beef bone broth: An easy way to boost protein and collagen. Can sub regular beef broth.
• Italian seasoning: Can sub a blend of dried Italian seasonings (oregano, basil, thyme).
• Red pepper flakes
• Spaghetti
• Parmesan and fresh basil: To serve.

How To Make It

1. Cook the beef + mushrooms: Heat a large pot on medium high and add beef and finely minced mushrooms. Cook the beef, breaking apart into small pieces (I use a meat chopper) until fully browned.
2. Flavor makers: Add garlic, salt, pepper, and tomato paste, stirring until beef is evenly coated and garlic is fragrant.
3. Sauce: Pour in the marinara sauce, diced tomatoes, bone broth, and season with Italian seasoning and red pepper flakes. Stir, bring to a boil, and let reduce for about 5 minutes.
4. Cook the pasta: Break spaghetti noodles in half, then add to the pot, gently pushing down to fully submerge. Cook according to box instructions, stirring occasionally. Remove from heat and let set (sauce may seem too thin at first, but will set up nicely as it cools down). Serve with parmesan and fresh basil.

Tips

• Mushrooms: For quick, ultra-finely minced mushrooms, briefly pulse in a food processor.
• Let sauce cool: As mentioned above, the sauce may seem too thin at first – as it cools, the noodles will absorb more of the sauce and it will thicken to a normal spaghetti consistency. Just be patient!

FAQs

• Can I use ground turkey or chicken instead of ground beef? Yes! Both work great in this one pot spaghetti recipe.
• Can I make this ahead of time? How well does it reheat?: Yes, and this dish reheats very well. Store leftovers in an airtight container in the fridge up to 4 days – I like to reheat in the microwave covered with a damp paper towel.
• How can I make it gluten free?: Simply swap the pasta for your favorite gluten-free version and cook according to box instructions.
• What other veggies can I add to the sauce?: Bell pepper, zucchini, or spinach are all delicious in this! Add bell peppers or zucchini in with the beef (the spinach can be wilted down closer to the end of cooking with the pasta).

To Store

Once cooled, store leftovers in an airtight container in the fridge up to 4 days.

You’ll Also Love

• High protein turkey spaghetti
• High protein baked ziti
• Ground turkey spaghetti squash boats
• Easy healthier hamburger helper

Lastly, be sure to leave a rating and review down below if you make this one pot spaghetti with meat sauce! And don’t forget to tag me on IG – always love to hear from you guys and see what you’re cooking up. ♡ Enjoy!

One Pot Spaghetti With Meat Sauce

5 from 2 votes

For quick, comforting, and mess-free dinners. Everything cooks together in a single pot which means fewer dishes without sacrificing on flavor.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 6

Calories: 337kcal

Equipment

• Large pot
• Meat chopper optional
• Food processor optional, to quickly mince mushrooms

Ingredients

• 1 lb 93/7 lean ground beef
• 1/2 cup white mushrooms (70 g) very finely minced (measured after mincing)
• 1 tbsp garlic minced
• 1 tsp fine sea salt
• 1/2 tsp pepper
• 2 tbsp tomato paste (33 g)
• 24oz jar marinara sauce
• 14.5oz can petite diced tomatoes drained well
• 3 cups beef bone broth (720 ml)
• 2 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 8 oz spaghetti dry, broken in half
• parmesan and fresh basil to serve

Instructions

• Heat a large pot on medium high and add beef and mushrooms. Cook beef, breaking apart into small pieces until fully cooked.
• Stir in the garlic, salt, pepper, and tomato paste, until beef is evenly coated and garlic is fragrant.
• Add marinara sauce, tomatoes, broth, Italian seasoning, and red pepper flakes and bring to a boil. Let reduce for about 5 minutes.
• Add spaghetti, gently pushing down to fully submerge. Cook uncovered according to box instructions, stirring occasionally. Remove from heat (sauce will set up as it cools). Serve with parmesan and fresh basil and enjoy!

Notes

• For quick, ultra-finely minced mushrooms, briefly pulse in a food processor.
• Check Italian seasoning for salt and adjust salt levels as needed.
• The sauce may seem too thin at first, but will become a normal spaghetti consistency as it cools and pasta absorbs more sauce. Just be patient!

Nutrition

Serving: 327g | Calories: 337kcal | Carbohydrates: 40.6g | Protein: 27.3g | Fat: 7.1g | Fiber: 5.1g

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