One-Pot Spaghetti & Meat Sauce
Let me tell you about my favorite weeknight lifesaver: this one-pot spaghetti and meat sauce. I discovered this recipe during one of those chaotic evenings when I had hungry kids, a sink full of dishes, and zero patience for complicated cooking.
The beauty of this dish is that everything happens in one pot, from browning the meat to cooking the pasta. The result? Perfectly cooked spaghetti coated in a rich, creamy tomato sauce with Italian sausage that tastes like it’s been simmering all day. Plus, there’s only one pot to wash, which honestly might be the best part.
Before you get started
Grab your biggest, deepest pot or Dutch oven for this recipe: you’ll need the room since everything cooks together. I usually reach for my 6-quart pot, which gives the pasta plenty of space to cook evenly. Have your can opener ready for those tomatoes, and make sure your chicken broth is nearby.
The timing on this recipe moves pretty quickly once you start, so having everything within arm’s reach makes the whole process smoother. Oh, and don’t break the spaghetti in half. I know it’s tempting, but trust me, it’ll fit in the pot just fine once the liquid starts simmering.
What You Need To Make One-Pot Spaghetti and Meat Sauce
For this recipe, you’ll need ground Italian sausage (though any ground meat works great), diced onion, a can of San Marzano peeled tomatoes, chicken broth, heavy cream, and spaghetti. The flavor comes from Italian seasoning, garlic powder, and onion powder, with optional red pepper flakes if you like some heat.
Check the recipe card below for all the specific measurements.
How To Make One-Pot Spaghetti and Meat Sauce
1
Start by browning your Italian sausage in your pot over medium-high heat, breaking it up with your spoon as it cooks. Once it’s nicely browned and cooked through, add in your diced onions and let them sauté until they’re soft and translucent. This is when your kitchen starts smelling incredible.
2
Season everything with your Italian seasoning, garlic powder, and onion powder, giving it a good stir to coat the meat and onions.
3
Now add those San Marzano tomatoes, crushing them up a bit with your spoon as you stir them in. Let this mixture cook for about 5 minutes to develop those flavors.
4
Pour in your chicken broth and heavy cream, stirring to combine everything into a beautiful pink sauce. Bring it all to a simmer, then here comes the magic: add your dry spaghetti right to the pot.
5
Give everything a good stir, making sure the pasta is mostly submerged, then cover the pot and let it cook until the spaghetti is tender, stirring occasionally to prevent sticking.
Commonly Asked Questions
Can I use a different type of pasta?
While this recipe is designed for spaghetti, you can definitely experiment with other long pastas like linguine or fettuccine. Just keep an eye on the cooking time since different pasta shapes cook at different rates. Short pastas like penne might need a bit less liquid, so adjust accordingly.
What if I don’t have San Marzano tomatoes?
Don’t stress if you can’t find San Marzano tomatoes. Any good quality canned whole tomatoes will work. I’ve used regular crushed tomatoes in a pinch too, though the texture is slightly different. The San Marzanos are just a bit sweeter and less acidic, but your dinner will still be delicious either way.
Can I make this dairy-free?
You can skip the heavy cream if you need to, though it does add that signature richness to the sauce. Try substituting with coconut cream for a dairy-free option, or simply add a bit more broth and let the sauce reduce longer for a lighter version. The pasta might not be quite as creamy, but it’ll still be tasty.
One-Pot Spaghetti and Meat Sauce
Ingredients
- 1 lb ground Italian sausage or meat of choice
- 1/2 onion diced
- 28 oz can San Marzano tomatoes
- 32 oz chicken broth
- 1 cup heavy cream
- 1/2 lb spaghetti
- 2-3 tbsp Italian seasoning
- 1 tbsp garlic powder
- 2 tbsp onion powder
- Optional: red pepper flakes
Instructions
- Brown the sausage in a large pot over medium-high heat. Remove and set aside.
- Sauté onions in the same pot until softened, about 3 minutes.
- Add all seasonings and cook for 30 seconds until fragrant.
- Add tomatoes (crush them as you add), cook 5 minutes.
- Pour in broth and cream, bring to a simmer.
- Add uncooked spaghetti and return sausage to pot.
- Cover and simmer 12-15 minutes until pasta is tender, stirring occasionally.
