Easy One-Pot Spaghetti with Meat Sauce

Who’s ready for the ultimate weeknight dinner hero? This one-pot spaghetti recipe is about to revolutionize your pasta game, combining rich meat sauce and perfectly cooked noodles in a single Dutch oven. No more juggling multiple pots or waiting for water to boil!

The magic happens when the pasta cooks directly in the savory tomato sauce, absorbing all those incredible flavors while releasing its starches to create an irresistibly silky texture. The combination of lean ground beef and Italian turkey sausage delivers maximum flavor with less fat than traditional recipes.

Ingredients

For the Base:

• 2 tablespoons extra-virgin olive oil
• 8 ounces lean ground beef
• 2 ounces sweet or hot Italian-style turkey sausage, casings removed
• ½ cup finely chopped yellow onion
• ⅓ cup finely chopped carrot
• 4 cloves garlic, thinly sliced

For the Sauce:

• 2 teaspoons dried Italian seasoning
• ⅓ cup dry white wine
• 1 (28 ounce) can no-salt-added crushed tomatoes with basil and herbs
• 12 ounces whole-wheat spaghetti
• 2 cups unsalted chicken broth
• ½ cup water, plus more if needed
• ½ cup loosely packed fresh basil leaves, plus more for garnish
• ½ teaspoon ground pepper
• ½ teaspoon salt

Steps

1. Heat 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add beef and sausage, letting them sear undisturbed for 2 minutes until deeply browned on the bottom (this develops crucial flavor). Break up meat with a wooden spoon and cook for 5 minutes more until no pink remains. Watch for even browning and avoid overcrowding.
2. Reduce heat to medium-high. Add onion and carrot, cooking for 4 minutes while stirring frequently. The vegetables should soften but not brown. Add garlic and Italian seasoning, cooking 2 minutes more until fragrant. The garlic should become golden but not dark brown, which would create bitterness.
3. Pour in wine, stirring constantly for 3 minutes to deglaze the pan and reduce liquid. You’ll know it’s ready when most liquid has evaporated and the wine’s aroma has mellowed.
4. Add tomatoes, spaghetti, broth, water, basil and pepper. Bring to simmer over medium-high heat. Use tongs to gently submerge pasta, ensuring even cooking. Maintain a steady simmer for 10-12 minutes, stirring often and scraping the bottom to prevent sticking. Test pasta at 10 minutes – it should be al dente with slight resistance.
5. Remove from heat and stir in salt. If sauce seems too thick, add 1-2 tablespoons water until you reach desired consistency. Let rest 2-3 minutes to allow sauce to thicken slightly. Divide among bowls and garnish with fresh basil.

Smart Swaps

• Use zucchini noodles for a low-carb option (reduce liquid by 1 cup)
• Substitute ground turkey for beef to reduce fat (add 1 tablespoon olive oil for moisture)
• Replace wine with ⅓ cup additional broth plus 1 tablespoon balsamic vinegar

Make It Diabetes-Friendly

• Use 100% legume-based pasta to reduce carbs by 25% per serving
• Increase vegetables: add 1 cup diced mushrooms and 1 cup bell peppers
• Portion into 1-cup servings (approximately 45g carbohydrates each)
• Pair with a side salad dressed with olive oil to slow glucose absorption

Pro Tips

• Don’t skip the wine deglazing step – it adds crucial depth of flavor
• For perfect al dente pasta, start testing 2 minutes before suggested cooking time
• Reserve a few fresh basil leaves to stir in at the very end for brightness