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This easy one pot pasta is a tasty dinner idea where the noodles cook in the sauce instead of being boiled separately and topped later. This recipe starts with two kinds of meat, some veggies, passata and beef broth, then finishes with cream and Parmesan for a thick and full sauce. The hour of simmering before the spaghetti goes in is key, because it gives the tomato, meat and seasoning time to meld beautifully before the pasta starts absorbing liquid. Enjoy this one pot spaghetti as-is or with a side dish or two for a delicious meal the whole family will love.
Why You’ll Love It
This one pot pasta recipe cooks spaghetti in a rich tomato meat sauce with beef, sausage, passata, cream and Parmesan.
Two kinds of meat: Ground beef and Italian sausage give the sauce more depth than beef alone, and the sausage brings extra seasoning too.
Easy one-pot meal: You need just one pot, which means less washing up afterward – hooray!
Spaghetti cooks in the sauce: The noodles absorb the broth, passata and meat juices while they cook, so the whole dish tastes more connected.
Also try my one pot chicken stew, one pot cheesy taco pasta, one pot pasta with meatballs or this unusual spaghetti pie.
One Pot Spaghetti Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Onion, carrots and celery: These build the base of the sauce and add sweetness and depth as they cook down.
Minced garlic: Gives the sauce a stronger savory edge.
Ground beef and Italian sausage: These make the sauce meaty and full, and the sausage adds extra fat and seasoning. I used 85/15 ground beef but you might prefer a leaner cut such as 90/10. The sausage is adding fat to the dish anyway, so lean ground beef is fine.
Beef broth and passata: These form the main sauce base and give the pasta enough liquid to cook in. Passata is basically cooked tomatoes which have been strained, sieved or pureed, and gives you a smooth spaghetti sauce.
Sugar and Worcestershire sauce: Sugar takes the sharp edge off the tomatoes, and Worcestershire sauce adds a darker savory note.
Basil, thyme and Italian seasoning: These bring the herb flavor into the sauce while it simmers.
Garlic powder and onion powder: These back up the fresh aromatics and give the sauce a more rounded taste.
Spaghetti noodles: Cook straight in the sauce and thickens the pot as it absorbs liquid.
Heavy cream and Parmesan cheese: These go in last, for a smooth, creamy finish.
Red pepper flakes and parsley: These are optional additions when you make one pot spaghetti, but the pepper flakes add heat and the parsley freshens the plate at the end.
How to Make Stove Top Spaghetti
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the base: Heat the oil in a Dutch oven or large pot and cook the onion, carrots and celery until softened. Add ground beef and sausage and cook until browned.
Build the sauce: Pour in some of the beef broth, then add the passata with the water swirled from the bottle, sugar, Worcestershire sauce, basil leaves, garlic powder, onion powder, Italian seasoning, salt, pepper, red pepper flakes and thyme if using.
Simmer the pasta sauce: Cover and cook on very low heat, stirring now and then so the bottom doesn’t catch.
Adjust the liquid: If the sauce looks very thick after simmering, add more broth before the pasta goes in.
Cook the spaghetti: Add the uncooked spaghetti noodles and cook. Add a little water if the mixture thickens too fast before the spaghetti is done.
Finish the pot: Stir in the cream and Parmesan. Remove the basil leaves and thyme sprig, then serve your one pot spaghetti Bolognese hot, with fresh parsley and extra Parmesan if liked.
Substitutions and Variations
Cooking oil swap: Use any neutral cooking oil in place of olive oil.
Another protein: Ground turkey, ground pork, ground chicken – you can mix and match any ground meats you prefer. Pancetta is another option but you might need to adjust the seasoning if you’re not using Italian sausage, since that is seasoned.
Pasta shape switch: Another quick-cooking pasta can be used, but keep an eye on the liquid because different shapes absorb differently. Try angel hair pasta, penne or whatever you have in the pantry.
Another broth: Chicken broth would give you a lighter sauce.
Cream swap: Half-and-half or milk can be used, though the sauce will be less rich.
Different cheese: Another hard grating cheese would work. I don’t recommend a softer cheese like mozzarella because it melts in and changes the texture of the sauce too much.
Passata alternatives: Passata is smooth sieved tomatoes. I’ve also made on pot pasta with petit diced tomatoes and crushed tomatoes.
Extra heat: Add more red pepper flakes if you want a spicier sauce.
More veggies: Add sliced mushrooms, broccoli, zucchini – any veggies you like. Add denser ones at the start and less dense ones (like mushrooms) later, when you add the spaghetti.
Herb change: Omit the thyme if you don’t have it. The sauce still has basil and Italian seasoning in it.
Gluten-free option: Use a gluten-free spaghetti that holds up well in one-pot recipes, and check that your sausage and Worcestershire sauce are gluten-free too. You might need a little extra liquid if the pasta absorbs fast.
Dairy-free version: Skip the heavy cream and Parmesan. Use a dairy-free cream or plain unsweetened oat or cashew cream, then finish with a dairy-free Parmesan-style alternative or leave the cheese out entirely.
Serving Suggestions
Appetizers: Begin dinner with arancini or a chopped Italian salad.
Side dishes: You don’t need to pair this one pot spaghetti recipe with a side dish, as it already contains carbs, protein and veggies, but if you want to, consider air fryer garlic bread, focaccia or perhaps one of these Italian salad recipes.
Desserts: Finish with lemon pizzelle or Neapolitan cookies.
How to Store
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Freeze: Freeze for up to 2 months.
Thaw: Defrost in the fridge overnight or use the microwave.
Reheat: Warm in the microwave or on the stove with a splash of broth, water or tomato sauce if the pasta has absorbed too much liquid.
Top Tips
Brown the meat well: Don’t rush this part. Better browning gives the sauce a deeper meat flavor.
Keep the vegetable pieces small: Large chunks won’t blend into the sauce the same way and can make it feel rougher.
Stir often after adding the spaghetti: This is the point where sticking is most likely.
Use freshly grated Parmesan: It melts more smoothly and won’t make the sauce grainy.
Hold back some broth: Adding the last bit only if needed to give you better control over the final texture.
Easy One Pot Spaghetti FAQs
Yes. A longer simmer will deepen the flavor, but you’ll need to watch the thickness and add more liquid if it reduces too far.
No. Only do that if your Dutch oven or large pot isn’t wide enough for long strands.
It softens the sharper tomato edge and smooths out the sauce. Adding it earlier may make it separate and curdle.
One Pot Spaghetti with Meat Sauce Recipe
One Pot Pasta
Equipment
- Dutch Oven 5.5-Quart with Lid
- Colander Optional
- Mandoline Optional
Ingredients
- 1 Tablespoon olive oil
- 1 onion, medium
- 2 carrots, medium
- 2 Stalks celery
- 5 Cloves garlic, chopped finely
- 1 Pound Italian sausage
- 1 Pound ground beef, I used 85/15
- 3 Cups beef broth
- 2 Cups passata, plus ½ Cup water mixed in the passata bottle to get all the sauce out of the bottle
- 1 Teaspoon sugar
- 2 Tablespoons Worcestershire sauce
- 2 Sprigs fresh basil
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- 1 Teaspoon Italian seasoning
- 1 Teaspoon salt
- ½ Teaspoon pepper
- 1 Pound spaghetti, uncooked noodles
- 1 Sprig fresh thyme, optional
- ½ Cup heavy cream, at room temperature
- ½ Cup Parmesan cheese, grated
Optional Garnishes
- fresh parsley
- red pepper flakes
- Parmesan cheese, grated
Instructions
Saute the Veggies
- Chop onion, carrots and celery stalks into small ⅛ to ¼ inch sized pieces. Try to cut them to equal sizes; I used a mandolin.
- Into a 5.5-quart Dutch oven, pour oil and wait until it has a slight sizzle before adding the onions, carrots, and celery.
- Sauté 5 to 10 minutes until cooked through on medium-low heat, stirring occasionally.
- Remove from the Dutch oven.
Brown the Meat
- Turn heat down to low, add your hamburger meat and sausage to fry until they’re browned and completely cooked through. This should take about 10 minutes.
- Drain the excess grease (optional).
- Return the cooked veggies to the pan.
- Note: Alternatively you can cook the meat and veggies together if you’re in a rush (but the meat might not brown as much).
Make the Sauce
- Next, add one cup of the beef broth, all the passata (including the water), sugar, Worcestershire sauce, basil leaves, garlic powder, onion powder, Italian seasoning, salt, pepper, red chili flakes, and a fresh thyme sprig.
- Let it simmer with the lid on for 1 hour on very low heat, stirring occasionally. If you don’t stir occasionally, the mixture could stick to the bottom of the pan. If the mixture looks too thick, like chili consistency, after an hour, you can add an extra cup or two of beef broth.
Add the Pasta
- Bring the sauce up to a slight boil and add your dry, uncooked spaghetti noodles. You may have to break them in half so that they fit in your Dutch oven. Stir the noodles often while cooking, so they don’t stick or burn.
- If your mixture is too thick, add water ¼ cup at a time. It should take 15 minutes or so for the noodles to become al dente.
Add the Dairy
- Add your heavy cream and freshly grated Parmesan and stir until the cheese melts.
- Immediately remove from heat and discard the basil and thyme.
Garnish and Serve
- Serve immediately with fresh parsley and extra Parmesan cheese on top for garnish if liked.
Notes
Keep the vegetable pieces small: Large chunks won’t blend into the sauce the same way and can make it feel rougher.
Stir often after adding the spaghetti: This is the point where sticking is most likely.
Use freshly grated Parmesan: It melts more smoothly and won’t make the sauce grainy.
Hold back some broth: Adding the last bit only if needed to give you better control over the final texture.
Nutrition
This is a hearty spaghetti dinner with a sauce that has real depth from the beef, sausage, vegetables and long simmer. The cream and Parmesan smooth out the tomato base, and the al dente spaghetti comes out well coated because it cooks right in the pot. I love how the long simmer makes this spaghetti and meat sauce one pot meal so much better than simply pairing pasta with plain jarred sauce or marinara sauce. It’s one of the tastiest as well as easiest one pot pasta recipes.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
