This one pot spaghetti is so ridiculously easy. Because, yes you guessed it, the whole thing is done in one pot! As in the meat, noodles… everything.
Let’s talk about the importance of setting our clocks back.
All day Monday I was 1 hour ahead of schedule. Thanks to myself for not setting my clocks back on Sunday morning.
It wasn’t until after I made this one pot spaghetti, washed the dishes, changed loads of laundry and walked into my bedroom and eyed my husbands alarm clock (which he adjusted so he would wake up on time) that it dawned on me. I must have stared at it good and hard for 3 like solid minutes.
These were my thoughts: 1:30? But I thought it was 2:30. Wait. Oh my gosh the clock on the stove is wrong. I should have changed it yesterday. But heyyyy I just gained an hour to take a nap! Zzzzzz.
Speaking of naps (carbs). This one pot spaghetti is so ridiculously easy. Because, yes you guessed it, the whole thing is done in one pot! As in the meat, noodles… everything. As someone who claims to be a professional dishwasher, I try to avoid dirtying (and therefore washing) as little of dishes as humanly (and bloggerly) possible. So I’m all about those one pot jams.
After making a one pot chili mac and cheese recipe earlier this year, I started testing out spaghetti versions. Because if there’s one dish I absolutely cannot stand to wash it’s a pots. Big pots are the worst. And if I could eliminate one of the two? Heck, I am in!
Truthfully this calls for very little ingredients. All you need is 1 cup diced yellow onion, 1 pound lean ground beef, 1/2 pound hot or mild Italian sausage, my roasted garlic red wine marinara, spaghetti noodles, low-sodium chicken broth and both Parmesan and freshly grated mozzarella. And basil if you want to get fancy.
I preheated my 6-quart Dutch oven over medium heat. Once hot, I then drizzle in 2 teaspoons of olive oil and added in the onion and a pinch of kosher salt. When the onion has softened I cooked the ground beef and Italian sausage until fully cooked, and then used a spoon to remove the fat to a nearby heat safe bowl.
Add to the ground beef mixture 3 cups of marinara and 4 cups low sodium chicken broth.
Then add in the spaghetti (I broke it in half), give it a stir and brought it up to a boil with the lid askew. Once at a boil, I stirred quite often because you don’t want the noodles to stick to the bottom of the pot. Cook for 15 minutes (once at a boil). I did remove the lid half way through the cooking time.
Remember, be sure to stir often. Those noodles like to stick.
You could totally just serve the spaghetti now…
But cheese makes everything better. I sprinkled 1/3 cup of freshly grated Parmesan and 2 cups freshly shredded mozzarella cheese. Then I slide the whole pot under the broiler for like 2 minutes… not long at all so watch closely.
Then I sprinkled the whole pot with fresh sliced basil.
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