This delicious, easy One Pot Spaghetti is perfect for busy weeknights! The noodles go right in the pot uncooked. Make it with beef, sausage, or both.

I crave spaghetti.

I think it must be a nostalgic/comfort food thing. My mom always made really great spaghetti when I was growing up (spaghetti with venison! woohoo!), and to me it’s one of the ultimate comfort meals.

I like the idea of One Pot Spaghetti because it means I get to shovel the noodles in my mouth that much faster, without cooking the noodles separately! Jackpot.

Spaghetti in a dutch oven garnished with basil.

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I typically make spaghetti with just beef, but a combination of beef and Italian sausage is always good too (just like my favorite meat sauce and lasagna).

I also added mushrooms, but you can leave those out if you want to. I tried to find statistics on how many people like mushrooms, and Correlated.org says 69%. That seems a little high to me!

So, I’m taking an unofficial poll in the comments. Who likes mushrooms?!

This delicious, easy One Pot Spaghetti is perfect for busy weeknights! The noodles go right in the pot uncooked. Make it with beef, sausage, or both.

I’ve summarized the rest of my tips in this handy list below. We can all use a break from the narrative sometimes!

Tips for One Pot Spaghetti

  1. Stir the noodles well and often. They want to stick together.
  2. Use a spaghetti server, if you have one. It will help with the sticking noodles.
  3. Worst-case scenario, you can grab and discard any clumps of undercooked, stuck noodles.
  4. Pull the noodles as soon as they are al dente and serve the dish immediately.

This delicious, easy One Pot Spaghetti is perfect for busy weeknights! The noodles go right in the pot uncooked. Make it with beef, sausage, or both.

This delicious, easy One Pot Spaghetti is perfect for busy weeknights! The noodles go right in the pot uncooked. Make it with beef, sausage, or both.

One Pot Spaghetti

This delicious, easy One Pot Spaghetti is perfect for busy weeknights! The noodles go right in the pot uncooked. Make it with beef, sausage, or both.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 servings
Course Main Course
Cuisine American
Calories 313

Ingredients 

  • 1 pound ground beef or Italian sausage (or half and half)
  • 8 ounces sliced mushrooms optional
  • 1 onion chopped
  • 4 cloves garlic minced
  • 32 ounces chicken broth (see notes)
  • 3 cups water
  • 2 (6 ounce) cans tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil or 1 tablespoon fresh
  • 16 ounces dried spaghetti broken
  • Salt and freshly ground black pepper
  • 1/2 cup Parmesan cheese grated

Instructions 

  • In a Dutch oven or large saucepan over medium high heat, cook the ground beef, mushrooms, and onion until the beef is browned and the vegetables are tender, about 5 minutes. Drain well.
  • Stir in garlic until fragrant, about 30 seconds. Stir in chicken broth, water, tomato paste, oregano, and basil. Bring to boil.
  • Add the broken spaghetti in small handfuls at a time, stirring constantly (if you don't stir enough, the noodles may get stuck together). Return to boiling and reduce heat. 
  • Simmer uncovered, stirring frequently, until spaghetti is al dente and the sauce has thickened, about 17 to 20 minutes. Season to taste with salt and pepper and garnish with the grated Parmesan cheese. Serve immediately.

Notes

  1. 4 cups of water may be substituted for the 32 ounces of chicken broth (but you'll get the best results if you use chicken broth).
  2. Since the noodles are cooked in the sauce and they never come out, they will continue to cook. You'll want to pull the noodles as soon as they are al dente and serve this dish immediately. However, I've eaten the pasta 30 minutes after I pulled it off the stove, and it was still good! The noodles did not break down, they just didn't have the same "bite" al dente noodles have.
  3. Adapted from Better Homes and Gardens.

Nutrition

Calories: 313kcal
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Comments

    1. Hi Cyndi, great question. It has been tested in the instapot and worked out great. I browned the meat on the saute’ function, added remaining ingredients, then cooked on manual for 8 minutes. I used pot-sized noodles for it, and criss-crossed them as I put them in by the small handful. If you can’t find the pot-sized spaghetti, I would recommend breaking them in half as you put them in. Enjoy! -Meggan

  1. I am allergic to mushrooms. They give a terrible, terrible migraine, as in ER trip migraine. The recipe is divine BTW!!5 stars

    1. Hi Kathleen, yikes on the mushrooms! Definitely avoid those, ha ha! Glad you liked the recipe otherwise though, thank you! :D

    1. Hi Lauren, yes I think so. I haven’t tested it that way yet (but now I’m going to!), but if I was going to, I would start by browning the meat and vegetables separately like the recipe says. I’d also stir in the garlic. Then, I’d transfer that to a slow cooker and add the rest of the sauce ingredients. To keep the noodles from sticking together, I’d toss the broken, uncooked spaghetti noodles in olive oil before adding them to the pot. Now, without testing it, I don’t know exactly how long it would take too cook. Since the sauce ingredients will be cold, my guess is 2 hours on low. If you wanted to leave this on all day, I’d brown the meat and add the sauce ingredients and let that simmer all day, but I wouldn’t add the noodles until I got home from work (or whatever). If the meat and sauce are hot in the slow cooker, it should take 30 minutes or less to cook the noodles through. But again, these are my best guesses because I haven’t tested it (yet). I think if you left spaghetti cooking in sauce all day, though, it would certainly turn to mush. Sorry for the long answer to a short question! Thanks Lauren.

  2. I crave spaghetti and any pasta in general too and I LOVE mushrooms. Cannot wait to give this a try…looking forward to not washing a colander ;)5 stars