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One-pot ground beef spaghetti topped with fresh basil in a white bowl

One-Pot Ground Beef Spaghetti

A cozy one-pot ground beef spaghetti where the pasta cooks right in a rich, garlicky tomato and beef sauce. Ready in 25 minutes with only one pot to wash.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil (15 ml)
  • 1 lb lean ground beef 85/15 or 90/10 (454 g)
  • 1 medium yellow onion finely diced, about 1 cup (150 g)
  • 4 cloves garlic minced, about 1 tbsp (12 g)
  • 2 tbsp tomato paste (32 g)
  • 1 tsp dried Italian seasoning (2 g)
  • 1 tsp kosher salt plus more to taste (6 g)
  • 1/2 tsp black pepper (1 g)
  • 1/4 tsp red pepper flakes optional (0.5 g)
  • 1 jar marinara sauce 24 oz (680 g)
  • 2 1/2 cups low-sodium beef broth (600 ml)
  • 8 oz thin spaghetti broken in half (227 g)
  • 1/2 cup Parmesan cheese freshly grated, plus more for serving (45 g)
  • 1/4 cup fresh basil or parsley chopped (10 g)

Equipment

  • Large Dutch oven or deep pot with lid
  • Wooden spoon
  • Cutting board and chef's knife
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in a large Dutch oven or deep pot over medium-high heat. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 4 to 5 minutes until browned with no pink remaining. Spoon off extra grease if needed.
  2. Stir in the diced onion and cook for 3 minutes until soft and translucent. Add the garlic, tomato paste, Italian seasoning, salt, pepper and red pepper flakes. Cook for 1 minute, stirring, until fragrant and the tomato paste darkens slightly.
  3. Pour in the marinara sauce and beef broth. Scrape the bottom of the pot to lift any browned bits, then bring everything to a lively boil.
  4. Add the broken spaghetti, pressing it under the liquid with your spoon. Stir well for the first minute so the strands do not clump together.
  5. Reduce the heat to medium, cover with the lid slightly ajar and simmer for 8 to 10 minutes, stirring every 2 minutes, until the pasta is tender and the sauce has thickened.
  6. Turn off the heat and stir in the Parmesan cheese. Let the spaghetti rest for 2 minutes so the sauce clings to every strand.
  7. Taste and adjust the salt. Top with fresh basil or parsley and extra Parmesan, then serve warm.

Notes

Use thin spaghetti for the 8 to 10 minute simmer. Regular spaghetti works too; add 2 to 3 minutes and a splash more broth if the pot looks dry. Ground beef should reach 160°F (71°C).