Description
This One Pot Spaghetti and Meat Sauce recipe offers a hearty, flavorful meal prepared entirely in a single pot. It combines lean ground beef with aromatic vegetables, rich tomato sauce, and perfectly cooked spaghetti, making it both convenient and delicious. The recipe features a balance of savory flavors enhanced by red wine and balsamic vinegar, finished with fresh herbs and parmesan cheese for a comforting Italian-inspired dinner.
Ingredients
Scale
Meat Sauce Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 stick celery, finely diced
- 1 medium carrot, shredded
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- ½ cup dry red wine (Merlot recommended; substitute with extra beef broth if avoiding alcohol)
- 1 (28-oz) can tomato sauce
- 3 cups beef broth, divided
- 1 tablespoon balsamic vinegar
Pasta and Garnish
- 1 (12-oz) box spaghetti (uncooked)
- Fresh basil leaves (optional, for cooking and garnish)
- Fresh parsley (optional, for garnish)
- Parmesan cheese (optional, for serving)
Instructions
- Sauté vegetables: Heat the olive oil in a large pot or sauté pan over medium heat. Add the finely chopped onion, diced celery, shredded carrot, and minced garlic. Cook the vegetables until they soften and become fragrant, about 3 to 4 minutes.
- Brown the beef: Add the lean ground beef to the pot. Cook it thoroughly, breaking it up with a spoon, until browned evenly, about 5 minutes. Drain excess grease if desired to reduce fat content.
- Season the base: Stir in the tomato paste, Italian seasoning, salt, and pepper. Cook the mixture while stirring constantly for 30 to 60 seconds to develop the flavors. Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Let it simmer for about one minute to reduce slightly.
- Add liquids: Pour in the tomato sauce, 2 cups of beef broth, and the balsamic vinegar. Stir well to combine all the ingredients into a cohesive sauce.
- Add pasta and cook: Submerge the uncooked spaghetti in the sauce inside the pot. Add a couple of basil sprigs if using for added aroma. Bring the mixture to a boil, then reduce heat to medium. Cover with a lid and simmer for 10 minutes, stirring occasionally to prevent sticking. Add additional beef broth gradually if the sauce thickens too much or the pasta needs more liquid.
- Finish simmering: Remove the lid and continue simmering for another 5 to 10 minutes, stirring occasionally until the spaghetti is tender and the sauce has thickened to your liking. Add more broth if necessary to achieve desired consistency. Discard any basil sprigs used during cooking.
- Serve: Immediately serve the pasta topped with fresh chopped basil, parsley, and grated parmesan cheese, if desired, for an extra burst of fresh flavor and texture.
Notes
- To keep the dish alcohol-free, replace red wine with an equal amount of additional beef broth.
- For a richer flavor, use homemade beef broth if available.
- Stir regularly when cooking the pasta to prevent it from sticking to the bottom of the pot.
- The cooking time for pasta may vary depending on the brand and thickness; adjust simmering time accordingly.
- This recipe can be halved or doubled easily to serve more or fewer people.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
