Description
This One Pot Spaghetti Recipe with Ground Beef is a quick and convenient meal combining tender spaghetti, savory ground beef, and rich tomato sauce all cooked together in a single pot. Perfect for busy weeknights, it delivers comforting Italian flavors with minimal cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 large onion, chopped
- 3 garlic cloves, minced
Seasonings
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Pasta and Liquids
- 1 pound pot-sized spaghetti noodles
- 4 cups low-sodium beef stock
- 16 ounces good quality pasta sauce
Optional Topping
- Parmesan cheese for topping
Instructions
- Cook the ground beef: Set a large pot or Dutch oven over medium-high heat on the stove. Add the lean ground beef and cook until no longer pink, breaking it apart as it cooks to ensure even browning.
- Drain the fat: Once the beef is cooked through, carefully drain any excess fat from the pot to keep the dish from being greasy.
- Sauté aromatics and season: Add the chopped onion, minced garlic, dried oregano, dried thyme, salt, and black pepper to the pot. Stir everything together and cook until fragrant and the onions soften slightly, about 2-3 minutes.
- Add pasta and liquids: Pour in the dry spaghetti noodles, low-sodium beef stock, and good quality pasta sauce. Stir to combine all ingredients evenly and bring the mixture to a boil over medium-high heat.
- Simmer to finish cooking: Once boiling, reduce the heat to low and let the spaghetti simmer uncovered for 16-18 minutes. Stir occasionally to prevent sticking and cook until noodles are al dente and the sauce has thickened nicely.
- Serve: Remove from heat and serve warm, topped with Parmesan cheese if desired. Enjoy your hearty, comforting one pot spaghetti meal!
Notes
- Use lean ground beef to reduce fat but still maintain flavor.
- Be careful when draining fat from the hot pot to avoid burns.
- Stir occasionally while simmering to prevent noodles from sticking to the bottom.
- Leftovers can be stored in the refrigerator for up to two days or frozen for up to three months.
- For a vegetarian version, substitute ground beef with plant-based meat or lentils and use vegetable stock.
