This One Pot Spaghetti is perfect for any night of the week! Spaghetti noodles cook in an Italian sausage and ground beef meat sauce before being topped with parmesan and mozzarella and slid under the broiler. Serves 6 to 8 depending on serving size.
Love a one pot dinners that are as delicious as they are easy?
Me too! In this one pot spaghetti recipe, everything is made in a 6-quart dutch oven. I’m not kidding! Everything from browning the meat to building the sauce and cooking the noodles. And yes, it’s really that easy!
I developed this recipe because, as a self proclaimed professional dishwasher 😉, I’m always trying to dirty (and therefore washing) as little dishes as humanly possible. So I’m all about these one pot gems.
This delicious one pot recipe is simple, flavorful and so very cheesy!
To Make This One Pot Spaghetti You Will Need:
- Italian sausage – Either hot or mild will work in this recipe.
- yellow onion – Adds a sweet and subtle onion flavor to the dish.
- garlic – For that distinct punchy flavor
- kosher salt – This will draw out flavor and season the dish.
- tomato paste – Helps intensify the flavors in the sauce.
- lean ground beef (90/10) – Using lean ground beef is important so you won’t end up with a greasy sauce.
- marinara sauce – Use homemade or store bought sauce.
- low-sodium chicken broth – Adds flavor and also moisture for cooking the pasta.
- spaghetti noodles – I like to break them in half so they are easier to manage.
- parmesan cheese– Lends a fruity, nutty and slightly salty flavor. Freshly grated is best!
- mozzarella – Delicate flavor with a milk-like freshness.
- basil – For serving. Adds a pop of color and a delicious fresh herbaceous flavor.
Add 1/2 pound of italian sausage into a dutch oven. Cook over medium heat, breaking up the sausage with a wooden spatula.
Continue to cook until browned and no longer pink.
Transfer the browned italian sausage to a plate lined with paper towel and set off to the side.
To the fat left in the dutch oven, add 1 diced medium yellow onion, 4 cloves of garlic and a pinch of kosher salt.
Once the onions are soft and translucent add in 2 tablespoons tomato paste and cook 1 to 2 minutes.
Then add in 1 pound lean ground beef. Break it up with your wooden spatula and cooking until browned. If using a fattier ground beef, you may need to use a spoon to remove any fat.
Add the cooked italian sausage back in to the meat mixture, along with 3 cups (24 ounces) of marinara and 1 quart (4 cups) low-sodium chicken broth.
Give it a stir to combine and then add in 12 ounces spaghetti noodles that have been broken in half.
Give it a gentle stir, cover the pot leaving the lid askew and bring to a boil over high heat (stirring occasionally). Once at a boil, reduce heat to medium-hit and cook (lid is still askew) 12 minutes or until noodles are cooked. Continue to stir quite often because you don’t want anything to stick to the bottom of the pot.
You could totally just serve the spaghetti now if you would like.
But cheese makes everything better.
Preheat your broiler to high.
I sprinkled half of the 1/3 cup of freshly grated Parmesan and all of the 1-1/2 cups freshly shredded mozzarella cheese over top. Then I slide the whole pot under the broiler (on the middle rack) for 2 minutes until melty and browned in spots.
It dosen’t take long, so watch closely.
Then I sprinkled the rest of the parmesan over top, along with a few tablespoons of sliced fresh basil.
And served straight out of the pot.
Serve with torn crusty bread or garlic toast, a side salad and a glass of wine!
One Pot Spaghetti
- 1/2 pound Italian sausage, hot or mild
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- pinch kosher salt
- 2 tablespoons tomato paste
- 1 pound lean ground beef, I use 90/10
- 3 cups marinara, homemade or store-bought (24 ounces)
- 4 cups low-sodium chicken broth
- 12 ounces spaghetti noodles, broken in half
- 1/3 cup Parmesan cheese, freshly grated, divided
- 1½ cups Mozzarella, shredded
- fresh basil, thinly sliced for serving
- Add the italian sausage to a 6-quart dutch oven and heat over medium heat. Cook over medium heat, breaking up the sausage with a wooden spatula.Once browned, transfer the browned italian sausage (leaving any fat in the pot) to a plate lined with paper towel and set off to the side.
- Add the yellow onion, minced garlic and a pinch of kosher salt to the pot. Stir and cook until soft and translucent, about 8 minutes.
- Next add in the tomato paste and cook 1 to 2 minutes.
- Then add in the lean ground beef. Break it up with your wooden spatula and cooking until browned and no longer pink.If using a fattier ground beef, you will need to use a spoon to remove any fat.
- Add the cooked italian sausage back with ground beef mixture. Next add the marinara and low-sodium chicken broth. Stir to combine and add in the spaghetti noodles that have been broken in half.
- Give it a gentle stir, cover the pot leaving the lid askew and bring to a boil over high heat (stirring every few minutes). Once at a boil, reduce heat to medium-high and cook (lid is still askew) 12 minutes or until noodles are cooked. Continue to stir quite often because you don’t want anything to stick to the bottom of the pot.
- Meanwhile preheat your broiler to high.
- Once the noodles are cooked, taste and season to preference. Then sprinkle with half the parmesan and all of the mozzarella over top. Broil for 2 minutes or until melted and golden brown in spots.
- Sprinkle with remaining parmesan cheese and sliced fresh basil before serving.
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