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One-Pot Spaghetti Dinner

Mamma mia! What’s the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. —Carol Benzel-Schmidt, Stanwood, Washington
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1-3/4 cups sliced fresh mushrooms
  • 3 cups tomato juice
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground mace, optional
  • 6 ounces uncooked multigrain spaghetti, broken into pieces
  • Fresh mozzarella cheese pearls or shaved Parmesan cheese, optional

Directions

  • In a Dutch oven, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Add tomato juice, tomatoes, tomato sauce, onion and seasonings.
  • Bring to a boil. Stir in spaghetti. Simmer, covered, 12-15 minutes or until spaghetti is tender. If desired, serve with cheese.

Spaghetti Dinner Tips

Can you cook spaghetti in spaghetti sauce?

Yes, you can cook pasta noodles in spaghetti sauce. This easy technique lets you skip the cumbersome task of boiling the pasta in water and draining separately. The tomato juice in this recipe gives the sauce enough liquid to cook the dried pasta. While the ingredients are simmering, stir occasionally to avoid sticking.

How do you cook spaghetti in a pot?

To cook spaghetti in a pot, you first need to pour the sauce in and season it with salt. Seasoning pasta water (or sauce!) with salt is a crucial step to impart flavor. Allow the sauce to come to a boil before adding the spaghetti. Stir occasionally. For more tips, be sure to check out our step-by-step guide on how to make spaghetti.

How do you make "regular" spaghetti better?

To make your regular spaghetti better: make homemade sauce (try one of these homemade pasta sauce recipes). “I add Better Than Bouillon to make storebought sauce taste like it’s been simmering forever,” explains field editor Angela Lively.
Nutrition Facts
1-1/2 cups: 414 calories, 10g fat (4g saturated fat), 71mg cholesterol, 925mg sodium, 48g carbohydrate (15g sugars, 6g fiber), 33g protein.

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Reviews

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Average Rating:
  • Kimosaabe
    Oct 10, 2020

    So Jim’s an Italian snobbish. Why would such an elite snobbish even make this recipe that he looks so down upon? I’m sure he detests those that found it favorable. Like me.

  • Jim
    Jul 16, 2020

    I am Italian and this would never be considered sugo (sauce) anywhere in Italy! Dried onion flakes, mace, allspice, ground mustard?? Disgusting! Why I even wasted good ingredients to give this recipe a try, is beyond me! I guess I thought it might be an interesting change from my pasta sauce on occasion! WOW - WHAT A HUGE MISTAKE!!! I'm sorry for having to give such a negative review, but I think people should be warned not to waste their money, food, or time on this nasty mess! Yuck!

  • marjack68
    Apr 10, 2019

    I’ve loved this recipe since it first came out. I always use the mace and love the unique flavor it adds to the sauce. I even add mace to jarred sauce sometimes. Using frozen meatballs instead of ground beef is excellent, too. This easy one-pot recipe turns out great every time. Using an instant pot recipe as a guide I’ve converted it to a pressure cooker recipe and it works beautifully that way, too.

  • Jane
    May 19, 2018

    As a Sicilian-American, I find this recipe awful, inauthentic and ridiculous.

  • CallieJill
    Sep 3, 2017

    No comment left

  • Brossi
    May 2, 2016

    No comment left

  • Coccinelle65
    Apr 9, 2016

    My family enjoyed the flavors of this meal. I prefer a non-meat spaghetti dish, but I would make this again. I made a few changes but only after I prepared the recipe as it reads above. I added diced green peppers and mushrooms and thought that the sauce was a little bland for my taste at that point. (I had used V8 low sodium in lieu of tomato juice.) Raiding the spice cabinet, I added about 2 T of sugar and 1 T. of Penzey's Mural of Spice. With these additions, I thought that recipe had a bit more depth of flavor.

  • dbmw2014
    Jan 29, 2016

    Very good. I used diced onion instead of minced and added diced green peppers.

  • Peggie0203
    Oct 15, 2015

    I made a few changes due to availability and preferences. First of all, I swapped out the mushrooms for diced bell peppers, and used one small onion. I did not have tomato juice or diced tomatoes, so used a second can of tomato sauce and a can of "25% less sodium chicken broth". I used ground pork for my meat, and used only black pepper, dried mustard, and allspice for seasoning. Compared to the recipe as written it should have been too thick, but I thought it was perfect. My husband, who usually does not like tomato sauces, said it was delicious. It doesn't get much better than that! I will make this again!

  • luigimon
    Aug 22, 2015

    Loved the allspice in this! I left out the mace.......but the allspice was so subtle. New, go to recipe for quick spaghetti!