A bold, comforting one-pot spaghetti recipe made with ground beef, crushed tomatoes, and simple pantry spices. Perfect for busy weeknights and easy meal prep.
This was my one-pot, go to meal back in college. Mostly because all I could make at the time, with a touch of the pride I felt being able to chop an onion in slices, and a tinge of laziness when it comes to dishes. I would often have an Everest of used dishware stacked in my sink that I would only empty out 30 minutes before company came over. Eventually I got wise and would just opt to use paper plates instead 😁.
Weeknight Kickin’ One-Pot Spaghetti
Equipment
- Large pot
- Strainer
- Tongs
- Measuring cup
- Cutting board
- Knife
Ingredients
- 1 lb spaghetti
- 1 lb ground beef
- 30 oz crushed tomatoes
- 4 tbsp butter
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp red pepper flakes
- 1 tsp oregano
- 1 tsp sugar
- 8 oz sliced baby bella mushrooms
- 1 yellow onion
- 5 stems rougly chopped italian parsley
- 4 oz freshly grated parmesan
- 1 oz tomato paste (optional)
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. While water boils, slice mushrooms into 1/4 inch thick slices. Half, peel, and slice onion into 1/4 inch thick slices. Roughly chop parsley.
- Cook spaghetti for 9-11 minutes until al dente. Reserve 1 cup pasta water, then drain.
- Return pot to stove over medium heat. Melt butter. Sauté mushrooms and onion, stirring frequently. (~8-11 mins)
- Push mushrooms and onions to the side. Add ground beef, season with salt and pepper, and cook until browned, stirring frequently. (~5-8 mins)
- Reduce heat to low. Stir in crushed tomatoes and tomato paste if using.
- Add Italian seasoning, garlic powder, onion powder, red pepper flakes, oregano, sugar, salt, and pepper. Bring to a simmer and let it sit for 5-8 minutes until slightly reduced
- Return spaghetti to the pot. Add a splash of reserved pasta water and mix well.
- Serve topped with parmesan and parsley.
Notes
- Use 2 pans to cut the cook time in half. We just like a pot because we don’t have a large enough pan for the sauce.
- A “pinch” of salt is roughly 1/4 teaspoon.
- Adjust red pepper flakes for more or less heat.
- Adding tomato paste deepens the flavor.
- This recipe is great for meal prep and reheats beautifully.
How to Store
Store leftovers in an airtight container (glass preferred) in the refrigerator for up to 4 days. You can top with parmesan and parsley before storing or add fresh when reheating.Reheating Instructions
Transfer to a microwave-safe bowl and cover with a paper towel. Microwave in 2-minute intervals, stirring between rounds. Once the noodles separate easily and are heated through, it’s ready to enjoy.Food Waste Calculator
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