This quick and easy One Pot Spaghetti with Meat Sauce takes less than 30 minutes to make and is made in one pot for minimal cleanup! The delicious meat sauce is packed with lean ground beef, onions, garlic, herbs, and tomatoes-making it the BEST family friendly meal for those busy nights!

Makes 8 servings

It’s no secret that spaghetti and meatballs are one of the best family-friendly meals you can make. But what if you don’t want to spend hours in the kitchen? What if you’re going to get dinner done fast so you can return to your life?

If that seems like your idea of a good time, this is the dish for you! With just 30 minutes to put together, using just one pot and very little clean-up time. The delicious meat sauce includes lean ground beef, onions, garlic, herbs, and tomatoes. And it’s easy—you can see how it’s done below!

What ingredients do I need to make this One Pot Spaghetti with Meat Sauce?

• Spaghetti noodles, whole grain spaghetti, or gluten-free spaghetti noodles- You could use regular pasta or whole grain pasta. This dish will vary in point value depending on the brand and kind of spaghetti noodles you use. Note: Gluten-Free spaghetti noodles are often packed in a 12 oz. package. Be sure to use 16 oz. when making this recipe-otherwise you’ll end up with too much liquid.
• 96% lean ground beef– you could also use ground turkey or chicken, if desired. I like to use 96% Laura’s Lean ground beef.
• Yellow onion– minced 
• Garlic or 3 garlic cloves-minced
• Crushed tomatoes – not drained
• Tomato sauce
• Low sodium chicken or beef broth
• Dried oregano
• Dried basil-you could also use fresh basil or basil paste.
• Balsamic vinegar– this gives the sauce a nice flavor and helps balance out the acidity in the tomatoes.
• Kosher salt-fo flavor
• Black pepper-for flavor
• Fresh parsley-for garnish

How do I make this One Pot Spaghetti with Meat Sauce?

Spray a large Dutch oven or pot with non stick cooking spray. 

Add ground beef and onion. Cook on medium heat, uncovered, for about 6-10 minutes, or until beef is browned. Drain grease. 

Add garlic and cook for an additional minute, or until fragrant.

Add crushed tomatoes, tomato sauce, salt, pepper, oregano, and basil. Stir to combine.

Pour in chicken or beef broth 

the balsamic vinegar. Stir well.

Bring sauce to a boil over medium heat.

(Break the spaghetti noodles in half to ensure they fit into the pot) 

Once boiling, add spaghetti noodles.

Reduce heat and simmer covered for 15-18 minutes.

until the noodles are al dente, stirring occasionally until noodles are al dente.

(Be sure to cover the pot after stirring each time.)

Serve immediately and garnish with fresh parsley, if desired. 

Store leftovers in an air tight container for up to 5-7 days.  Note: The spaghetti noodles tend to soak up the excess sauce when stored so I recommend add more broth or sauce before reheating. 

Can I make this in an Instant Pot instead?

Yes! This can also be made in an Instant Pot. Here are the directions on how to make it in the Instant Pot:

1. Turn your pot on to the Sauté setting. When it is hot, spray the bottom of the instant pot with non stick cooking spray. Add onions. Cook, stirring occasionally, until the onion is soft. Add the ground beef (or ground turkey, if using). Stir to break apart the meat. Drain excess fat, if needed.
2. Add the salt, pepper, oregano, and basil. Cook for a few minutes, stirring occasionally, until the meat is mostly done, and the onions are turning translucent.
3. Add the garlic and cook, stirring frequently, for about 30 seconds.
4. Pour in the chicken broth and stir, scraping the bottom of the pot with the wood spoon or a hard spatula, to get up any browned bits that may have stuck to the bottom of the pot.
5. Turn off the sauté setting.
6. Spread the spaghetti noodles (broken in half) so they are not all laying side-by-side. This will keep them from sticking together. Do not stir.
7. Pour the crushed tomatoes over the noodles.
8. Pour the tomato sauce over the top of the noodles. Be sure to cover all of the noodles.
9. Close the lid and lock in place. Set the steam release knob to the Sealing position.
10. Press the Pressure Cook or Manual button for 7 minutes (for softer noodles) or 6 minutes (for more al dente).
11. When the cooking cycle is finished, turn off the pot and do a controlled Quick Release of the pressure/steam. When the pin in the lid drops down, you can open the lid. 
12. Stir to combine. It may appear to be a bit watery at first, but that ie normal, just as long as the noodles are cooked. Let it sit a few minutes after stirring well-that will help it thicken up.

Ingredients: 

• 16 oz. spaghetti noodles, whole grain spaghetti, or gluten-free spaghetti noodles
• 1 lb. 96% lean ground beef – you could also use ground turkey or ground chicken
• 1 medium yellow onion, minced 
• 1 Tbsp minced garlic or 3 garlic cloves, minced
• 1 ( 15 oz.) crushed tomatoes  
• 1 ( 29 oz.) can tomato sauce
• 3 cups low sodium chicken or beef broth
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 Tbsp balsamic vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• fresh parsley, for garnish

Directions: 

1. Spray a large (either a 6-8 quart) Dutch oven or pot with non stick cooking spray. 
2. Add ground beef and onion. Cook on medium heat, uncovered, for about 6-10 minutes, or until beef is browned. Drain grease. 
3. Add garlic and cook for an additional minute, or until fragrant.
4. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt and pepper. Cook, stirring constantly, for 30-60 seconds. 
5. Pour in chicken or beef broth and balsamic vinegar. Stir well. 
6. Bring sauce to a boil over medium heat.
7. Once boiling, add spaghetti noodles. (Break the spaghetti noodles in half to ensure they fit into the pot) 
8. Reduce heat to medium and cover with lid. Simmer for about 15-18 minutes, stirring from time to time. Gradually add more broth as needed. Cook until the noodles are al dente. (Be sure to cover the pot after stirring each time.)
9. Serve immediately and garnish with fresh parsley, if desired. 
10. Store leftovers in an air tight container for up to 5-7 days.  Note: The spaghetti noodles tend to soak up the excess sauce when stored so we recommend adding more broth or sauce before reheating. 

Makes 8 ( 1 and 1/3 cup) servings

6-7 Points® per serving depending on if you use whole grain pasta vs. regular pasta

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.