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Plate of one pot spaghetti garnished with Parmesan cheese and fresh parsley on a light wooden table with a silver fork

One Pot Spaghetti

This easy one pot spaghetti recipe is the ultimate quick fix for busy weeknights! With just one pot, tender spaghetti noodles cook right in a flavorful marinara sauce, absorbing all the rich, herby goodness. Perfectly seasoned ground beef and a hint of balsamic elevate this simple one pot spaghetti with beef into a family-friendly comfort meal that’s ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 3 cloves garlic minced
  • Salt & freshly ground black pepper to taste
  • 3 cups marinara sauce (use your favorite jarred version, or homemade)
  • 1 tablespoon tomato paste for depth
  • ½ teaspoon balsamic vinegar (just a splash for some zing)
  • 1 teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 1-2 teaspoons sugar (optional, but balances the acidity)
  • 3 cups beef broth
  • 8 ounces spaghetti noodles broken in half
  • Freshly grated Parmesan cheese (optional, for serving)
  • Fresh minced parsley (optional, for serving)
  • Crushed red pepper flakes (optional, for serving)

Equipment

  • Large pot
  • Dutch oven

Method
 

  1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until it’s no longer pink, breaking it apart as it browns. Stir in the minced garlic and cook for another minute or two until fragrant. Drain any excess grease and season with salt and pepper.
  2. Stir in marinara sauce, tomato paste, balsamic vinegar, dried basil, oregano, thyme, and sugar (if using). Add the beef broth and mix until everything is combined. Bring to a gentle boil, then reduce the heat to medium-low to simmer.
  3. Lay the broken spaghetti noodles on top of the sauce, criss-crossing them to avoid clumping. Press the pasta down so it’s fully submerged in liquid—but don’t stir yet!
  4. Cover the pot and let it simmer, stirring every 5 minutes. The noodles will absorb the sauce as they cook. In 15 to 20 minutes, your pasta should be tender and the sauce thickened. If it’s still too soupy, cook uncovered for the last 2 to 3 minutes.
  5. Give it all a good stir, then dish it up. Top each plate with freshly grated Parmesan, parsley, or a sprinkle of red pepper flakes for extra flavor.

Notes

For extra veggies, sauté some diced onions, bell peppers, or mushrooms with the ground beef. To make it vegetarian, swap the beef for plant-based meat or skip it altogether and load up on vegetables. Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated with a splash of water or broth to loosen the sauce.