This One Pot Spaghetti is a quick dinner that your entire family will love. The “scratch” sauce is so simple to make. This recipe turns out generous servings for hungry kiddos, as well. It reheats beautifully and can even be frozen or future meals.
Spaghetti is one of those versatile recipes that cooks with any level of expertise can make. All you have to do is cook spaghetti noodles, heat up a jar of spaghetti sauce, add some cooked meat and voila! Dinner is served. Over the years, I’ve upgraded my “from scratch” spaghetti recipes with Pressure Cooker Spaghetti and Meatballs.
Making your own spaghetti sauce isn’t that difficult, and I find it to be more gratifying. This recipe intrigued me, because I adore the idea of cooking the entire meal in one pot– including the pasta! Let’s begin:
Start with browning ground beef and onion and then garlic. The remaining ingredients are crushed tomatoes, chicken broth, herbs and heavy cream.
Add the remaining liquid ingredients and dried herbs.
Bring the mixture to a boil.
There! The sauce is boiling.
Add the spaghetti pasta, press the noodles so they are submerged, then cover with a lid. Simmer for 15-20 minutes.
This One Pot Dinner is ready! Add some fresh parsley, for a pop of color, and get ready to eat.
TASTING NOTES: This one pot recipe is incredibly easy to make. The spaghetti noodles cooked perfectly– not too mushy, not too hard. The flavor was delicious. I remember the days, before I retired, that I’d come home exhausted. This recipe would’ve come in handy, that’s for sure. I have a family member who is trying to learn how to cook and expand their repertoire. This recipe is perfect. It’s simple, easy and delicious!
One Pot Spaghetti Recipe
Equipment
- 1 Dutch Oven with a lid or a large pot with lid
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 chicken broth 32 ounces
- ½ cup 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. You could break the noodles in half so they fit in the pot.) Reduce the heat to a simmer. Submerge 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.
Notes
- Recipe source: I Am Homesteader
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