Home Kitchen One Pot Spaghetti

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 genuinely that unfussy!

I developed this method 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 satisfying one pot recipe is simple, savory and so particularly cheesy!

For this One Pot Spaghetti Set out:

• Italian sausage – Either hot or mild will work in this method.
• 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 from-scratch 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 dependable!
• mozzarella – Delicate flavor with a milk-like freshness.
• basil – For serving. Adds a pop of color and a flavor-packed 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 entirely only serve the spaghetti now if you would like.

But cheese makes everything better.

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!

Enjoy! And if you give this One Pot Spaghetti recipe a try, let me know! Snap a photo and tag me on twitter or instagram!