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.
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?!
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
- Stir the noodles well and often. They want to stick together.
- Use a spaghetti server, if you have one. It will help with the sticking noodles.
- Worst-case scenario, you can grab and discard any clumps of undercooked, stuck noodles.
- Pull the noodles as soon as they are al dente and serve the dish immediately.
One Pot Spaghetti
- 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
- 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.
- 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).
- 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.
- Adapted from Better Homes and Gardens.