One-Pot Spaghetti and Meat Sauce

This easy one-pot spaghetti and meat sauce is on the table in just 30 minutes, is guaranteed to please everyone at the table, and makes use of that leftover ground beef in your fridge. It’s no surprise that we’ve got this one on weeknight repeat.

Adapted from Dini Klein | Prep + Rally | Harvest, 2022

My kids love meat sauce. They always ask me to sign them up for hot lunch at school just so they can take part in spaghetti-and-meat-sauce day. I made a version that not only repurposes leftover meat but cooks all in one pot. Let’s just say the kids don’t ask me for hot lunch as often anymore—they love this more than the school’s version!–Dini Klein

Why our testers loved this

Our testers adored the simple one-pot method this recipe uses and were delighted that it was quick and easy to put together and still tasted like it had been simmering all day.

Mardi Michels summed it up perfectly with her comment, “Tastes like old school spaghetti (in the nicest possible way!) and would be great to serve to last-minute company.”

Notes on ingredients

• Ground beef–You could use any type of cooked ground meat here, including turkey, lamb, Italian sausage, or even a meat alternative. See the tips below on how to make this using fresh, raw ground beef if you don’t have leftovers on hand.
• Marinara sauce–Use your favorite store-bought or homemade pasta sauce here, but do choose one that you like and that has a lot of flavor.
• Vegetable broth–Use your favorite store-bought or homemade vegetable broth. If you use low-sodium, you may need to add a few extra large pinches of salt. If you’ve only got one container of vegetable broth on hand, add a little extra water to make up the 5 cups called for in the recipe.
• Spaghetti–The one-pot spaghetti recipe was designed for regular spaghetti. We don’t recommend substituting a different type or shape of pasta as it may change the amount of liquid absorbed and cooking time.

How to make this recipe

1. Combine the beef, marinara, stock, salt, and pasta in a large pot. Make sure the spaghetti is submerged in liquid and bring it to a boil over high heat.
2. Cook the pasta. Reduce the heat, cover the pot, and simmer until the pasta is tender and the liquid is mostly absorbed.
3. Finish the pasta. Season with salt, as needed, and drizzle with olive oil. Serve, topped with fresh basil and pepper flakes if desired.

Recipe FAQs

Helpful tips

• To use raw ground beef instead of leftover cooked beef, heat 2 tablespoons light olive oil in your large pot or Dutch oven over high heat. Add 1 to 1 1/2 pounds (454 to 681 g) ground beef, season with a pinch each of salt, some garlic powder, and onion powder, and cook, stirring and breaking up the meat as it cooks, until browned. Drain off most of the fat and continue with the recipe as directed.
• Make this vegetarian by using Beyond Beef or omit the meat altogether and in its place sauté some finely diced vegetables such as carrots, parsnips, celery, and mushrooms (or use up leftover veggies you have on hand) to make it more of a one-pot veggie pasta. Just be sure to sauté the vegetables first until tender and then continue as directed.
• If your pasta sauce tastes too acidic, stir in a couple teaspoons of sugar to balance the flavor.
• Leftover one-pot spaghetti and meat sauce can be stored in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave or a saucepan over medium-low heat, adding a splash of broth or water, if needed to loosen the sauce. Alternatively, use any leftovers to make spaghetti pie.

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