Creamy One-Pot Spaghetti with Ground Beef
This creamy one-pot spaghetti is the ultimate comfort food: tender pasta simmered
right in a savory tomato-beef broth, then finished with luscious cream and melty Parmesan.
Minimal cleanup, maximum flavor—ready in about 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 4 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 12 ounces spaghetti
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- Brown the beef:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and
cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. - Sauté aromatics:
Add the onion and garlic; cook 3–4 minutes, until the onion is translucent. - Season:
Stir in oregano, basil, salt, and pepper. Toast spices for 30 seconds to bloom flavor. - Add liquids:
Pour in the beef broth and crushed tomatoes; stir to combine. - Cook pasta:
Bring to a gentle simmer, then add the spaghetti, pressing it down so it’s fully submerged. - Simmer:
Cook uncovered, stirring occasionally, until the pasta is al dente and most of the
liquid is absorbed (about 10–12 minutes, or according to package directions). - Make it creamy:
Reduce heat to low. Stir in the heavy cream and Parmesan until the sauce is smooth and creamy. - Serve:
Remove from heat, garnish with fresh basil if desired, and serve immediately.
Pro Tips
- Shortcut: Use pre-minced garlic or frozen chopped onions to save prep time.
- Add heat: Sprinkle in ¼ teaspoon red-pepper flakes with the dried herbs.
- Boost veggies: Stir in 2 cups baby spinach or 1 cup sliced mushrooms during the last 2 minutes of cooking.
- Leftovers: Store in an airtight container up to 3 days; reheat gently with a splash of broth or milk.
Serving Suggestions
Pair this hearty pasta with a crisp green salad and warm garlic bread. A light red wine
like Chianti—or sparkling water with lemon—balances the rich, creamy sauce.
