Homemade Creamy Italian Spaghetti & Ground Beef — Your New Easy One-Pot Favorite

The Comfort of a Single Pot

Imagine this: a bustling weeknight, hungry stomachs rumbling, and the dread of a mountain of dishes looming. Now, picture a solution a single, glorious pot where savory ground beef, al dente spaghetti, and a luxuriously creamy Italian tomato sauce come together in perfect harmony. This isn’t just a meal; it’s a lifesaver. Welcome to your new favorite one-pot wonder: Creamy Italian Spaghetti & Ground Beef.

This recipe is designed for real life. It’s for beginners, for busy parents, for students, and for anyone who believes that incredible flavor shouldn’t be sacrificed at the altar of convenience. We’re ditching the separate pots for boiling pasta and simmering sauce. Instead, everything cooks together, allowing the pasta to absorb every bit of the rich, herb-infused, creamy tomato broth. The result? A deeply flavorful, comforting dish with minimal cleanup. Let’s turn that imagined scenario into your delicious reality.

Table of Contents

Everything You’ll Need: The Simple Ingredients List

The beauty of this recipe lies in its simplicity and the power of pantry staples. You likely have most of these items on hand already.

For the One-Pot Sauce & Pasta:

1 tablespoon olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 pound (450g) lean ground beef (85/15 or 90/10 works well)
1 teaspoon salt (divided)
½ teaspoon black pepper
1 (24-ounce / 680g) jar of good-quality marinara sauce
3 cups (720ml) low-sodium beef broth or water (broth adds more flavor)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional, for a hint of heat)
12 ounces (340g) dried spaghetti noodles, broken in half

For the Creamy Finish:

½ cup (120ml) heavy cream or full-fat coconut milk for a dairy-free option
1 cup (100g) freshly grated Parmesan cheese, plus more for serving
¼ cup fresh parsley, chopped (for garnish)

Step-by-Step Cooking Instructions: Your Foolproof Guide

Follow these numbered steps for a seamless, mistake-proof cooking experience.

Building the Flavor Base

Step 1: Sauté the Aromatics

In a large, deep skillet or Dutch oven (at least 5 quarts), heat the olive oil over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the minced garlic and cook for just 1 minute more, until fragrant. Be careful not to let it burn.

Step 2: Brown the Ground Beef

Increase the heat to medium-high and add the ground beef, ½ teaspoon of the salt, and the black pepper.
Cook, breaking the meat up with a wooden spoon, for 5-7 minutes until it is fully browned and no pink remains. If there’s excess grease, you can drain it, but a little adds flavor.

Cooking the Pasta in the Sauce

Step 3: Combine and Simmer

To the pot with the browned beef, add the entire jar of marinara sauce, beef broth, dried oregano, dried basil, red pepper flakes (if using), and the remaining ½ teaspoon of salt. Stir well to combine.
Bring the mixture to a lively simmer.

Step 4: Add the Pasta

Submerge the broken spaghetti noodles into the simmering liquid. Use tongs or a spoon to gently press them down until they are fully covered by the sauce.
Reduce the heat to maintain a gentle simmer. Cover the pot and let it cook for 12-14 minutes, stirring every 3-4 minutes to prevent the pasta from sticking to the bottom. The pasta should be al dente—tender but with a slight bite.

The Magic Creamy Finale

Step 5: Create the Creamy Sauce

Once the pasta is cooked, turn off the heat.
Stir in the heavy cream and the freshly grated Parmesan cheese. The residual heat will melt the cheese and integrate the cream beautifully, creating a velvety, cohesive sauce that clings to every strand of pasta and piece of beef.
Let the dish sit, covered, for 2-3 minutes. It will thicken slightly as it rests.

Step 6: Serve and Enjoy

Give the pasta one final gentle stir. Taste and adjust seasoning with a pinch more salt if needed.
Serve immediately, garnished generously with chopped fresh parsley and extra Parmesan cheese.

Pro Tips for the Perfect One-Pot Spaghetti

Elevate your dish from great to extraordinary with these practical tips:

Broth is Best: Using low-sodium beef broth instead of water adds a tremendous depth of flavor. Chicken or vegetable broth are also excellent alternatives.
The Pasta Rule: It’s crucial to stir the pasta regularly while it simmers to ensure even cooking and to prevent a starchy layer from forming on the bottom of your pot.
Cheese Matters: Freshly grated Parmesan from a block melts much more smoothly and tastes infinitely better than the pre-shredded kind found in bags, which contains anti-caking agents.
Don’t Rush the Cream: Always add the cream and cheese after turning off the heat. Adding dairy to a vigorous boil can cause it to separate or curdle.
Customize It: This recipe is a fantastic canvas. Feel free to add a cup of chopped spinach in the last 2 minutes of cooking, or swap half the beef for Italian sausage for a richer flavor.

Conclusion: Your New Go-To Recipe Awaits

Congratulations! You’ve just mastered a homemade creamy Italian spaghetti recipe that rivals any restaurant version, all while using just one pot. This dish proves that you don’t need fancy techniques or a sink full of dishes to create a meal that’s comforting, impressive, and utterly delicious.

It’s the perfect answer to “What’s for dinner?” on any night of the week. The rich, creamy sauce, the perfectly cooked pasta, and the savory ground beef create a symphony of textures and flavors that will have everyone asking for seconds.

So, grab your favorite Dutch oven or deep skillet and give this easy one-pot favorite a try tonight. Don’t forget to share your creation and tag #MyOnePotSpaghetti! We promise the only thing better than the taste will be the single pot waiting in your sink. Happy cooking