One Pot Spaghetti

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Spaghetti probably appears on just about every family’s go-to meal ideas. Everyone has their own take on it too – loose meat or meatballs, sauced noodles or sauce on top, sugar or honey or no sweet. This particular Spaghetti recipe is unique in that it’s all made in a single vessel. One Pot Spaghetti has a unique flavor and is perfect for a weeknight dinner.

I’m going to say it right off – yes I put honey in my pasta sauce. Some put regular sugar in and some are absolutely against it. I do it for one very specific reason – it cuts the acidity of the tomato puree so that you just get the good flavors. I use local honey or hot honey depending on the desired outcome. If you haven’t tried it, just give it a go with this easy recipe, you might just become a believer.

One Pot Spaghetti

You need a wide moderately deep pan for this recipe to work out. I use my 12inch saute pan which is approximately three inches deep. If the pan is too deep, the pasta will not cook evenly. If it is not wide enough, you won’t be able to fit it all in.

One Pot Spaghetti

Since this Spaghetti recipe is so close to a classic one, garlic bread and nice garden salad is a great accompaniment. It is Avery hearty meal, so sides are not a total necessity.

Now Let’s Get Cookin’!


One Pot Spaghetti

Make this classic weeknight meal even quicker with this one pot version.
Course Main Course
Cuisine American, Italian
Keyword ground beef, ground beef recipes, meat sauce, one pot, spaghetti
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6


  • 2 lb Ground Beef
  • 3 Garlic Cloves minced
  • ½ Yellow Onion minced
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 28oz cans Tomato Puree
  • 2 cups Broth beef or vegetable
  • 1 tbsp Honey
  • 1 tsp Parsley
  • ½ tsp Red Pepper Flakes
  • 1 cup Parmesan Cheese grated
  • 1 tsp Basil
  • lb Spaghetti


  • In a large saute pan over medium-high heat, add ground beef, garlic, onion, Italian seasoning, salt and pepper. Cook and crumble until no longer pink.
  • Add tomato puree, broth, honey, parsley, red pepper flakes, basil, and parmesan cheese. Bring just to a boil and reduce heat to medium.
  • Add spaghetti in batches, pressing down into the sauce mixture until all the pasta is submerged. Cover with lid and cook for 20 minutes. Use tongs to move pasta around every five minutes to make sure it doesn't clump.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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