Embark on a culinary adventure with our One-Pot Spaghetti, a delightful twist on the traditional method that harmonizes all the savory goodness of spaghetti with meat sauce in just one pot! The simplicity and efficiency of this recipe might just revolutionize the way you make spaghetti—definitely a must-try.
One Pot Spaghetti
Once you experience the ease and flavor-packed results of our one-pot spaghetti, the traditional way might seem a tad less appealing. The convenience of using just one pot not only simplifies the process but also streamlines the cleanup, leaving you more time to savor the rich flavors. The addition of heavy cream introduces a subtle creaminess, elevating this dish to new heights.
Spaghetti Ingredients
- Meat: Ground beef serves as the foundation for this recipe, but alternatives are available.
- Pasta: Opt for traditional spaghetti noodles to maintain the classic appeal of this dish.
- Heavy Cream: A touch of heavy cream adds a delightful creaminess, but fear not, as suitable replacements will be explored below.
Can I Make This Without a Dutch Oven?
Absolutely! A spacious pot with a lid is a perfect alternative, ensuring the noodles are fully submerged in the liquid.
Can I Make One Pot Spaghetti Without Ground Beef?
Certainly! Embrace versatility by choosing ground Italian sausage, ground turkey, or skipping the meat entirely based on your preferences.
Can I Make This Without Heavy Cream?
Certainly! Whole milk makes for an excellent substitute, retaining the creaminess. While reduced-fat milk can be used, it may compromise the lush texture achieved with heavy cream or whole milk. If you choose to omit it entirely, consider adjusting with additional broth or pasta water for sufficient liquid.
How Can I Store This?
Cover and refrigerate for 3-4 days, reheating in the microwave for a quick and delicious meal.
Ingredients
- 1 pound (about 454 g) ground beef
- 1 cup (about 160 g) diced yellow onion
- 1 ½ teaspoons minced garlic
- 1 can (28 ounces or about 794 g) crushed tomatoes
- 4 cups (32 ounces or about 946 ml) chicken broth
- ½ cup (119 g) heavy cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon granulated sugar
- ¼ teaspoon crushed red pepper flakes (optional)
- 16 ounces (about 454 g) spaghetti noodles
- Fresh parsley, for garnish
- Grated Parmesan, for garnish
Instructions
- In a large Dutch oven or pot with a lid, cook ground beef and onion over medium heat for 5-10 minutes until browned.
- Drain grease. Add garlic and cook for an additional minute.
- Add crushed tomato, broth, heavy cream, salt, pepper, oregano, basil, sugar, and red pepper flakes. Stir to combine.
- Bring sauce to a boil over medium heat. Add spaghetti noodles in a crisscross pattern, reducing heat to simmer. Press noodles under the liquid and cover with a lid. Simmer for 15-20 minutes, stirring every 5 minutes until al dente.
- Serve warm, garnished with fresh parsley and grated Parmesan.
