This hearty one-pot spaghetti with meat sauce is the ultimate comfort food made simple.
Packed with protein from lean ground pork and fiber-rich vegetables, it’s both satisfying and nourishing.
With balanced nutrition—healthy fats, vitamins, and minerals—it delivers big flavor without excess effort.
Ready in just 30 minutes, this recipe is perfect for busy weeknights, meal prep, or whenever you crave a wholesome, Italian-inspired classic.
Spaghetti and Meat Sauce
Equipment
- 1 large braiser or Dutch oven (or any wide, deep pan)
- Cutting Board & Knife
- Wooden spoon
Ingredients
- 1 medium onion finely minced
- 1 medium carrot finely minced
- 1 celery stalk finely minced
- ¼ cup fresh parsley chopped
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 teaspoon kosher salt
- 1 can 28 oz crushed fire-roasted tomatoes
- 1 cup chicken broth
- 8 ounces dry spaghetti
- Grated Parmesan cheese optional, for serving
Instructions
- Prepare the Vegetables: Begin by finely mincing the onion, carrot, and celery. Cutting the vegetables into very small pieces helps them soften quickly and blend seamlessly into the sauce, giving it natural sweetness and depth. Chop the parsley as well, keeping it ready for when the flavors come together later.
- Heat the Pan and Add Oil: Place a large braiser, Dutch oven, or wide, heavy-bottomed pan on the stove over medium-high heat. Once hot, pour in the olive oil and allow it to warm until it shimmers. The shimmering surface indicates that the oil is hot enough to sear the meat and lock in flavor.
- Brown the Ground Pork: Add the ground pork directly into the hot pan. Spread it out in an even layer and allow it to cook undisturbed for 3–4 minutes. This resting period is essential—it encourages browning, which develops a rich, savory flavor. Once browned on one side, begin breaking the pork into smaller pieces with a wooden spoon, stirring lightly.
- Sauté the Vegetables and Herbs: To the browned pork, add the minced onion, carrot, celery, parsley, and kosher salt. Stir well to coat everything in the rendered pork fat and olive oil. Continue cooking for 5–10 minutes, stirring occasionally, until the vegetables soften, release their natural aroma, and blend with the meat. This step creates the flavor base for the sauce.
- Build the Sauce: Pour in the crushed fire-roasted tomatoes, followed by the chicken broth. Stir thoroughly to combine all the ingredients, scraping up any browned bits from the bottom of the pan (these add extra flavor). The sauce should look slightly loose at this stage, which is perfect because the pasta will absorb the liquid as it cooks.
- Add the Pasta Directly to the Sauce: Place the dry spaghetti into the pan, gently pressing it down so it’s submerged in the liquid. If needed, break the spaghetti in half for easier cooking and stirring. Stir once or twice to prevent sticking. Cooking the pasta directly in the sauce allows it to soak up all the flavors while also releasing starch, which helps thicken the dish naturally.
- Simmer Until Al Dente: Bring the mixture to a gentle simmer. Cook for about 9–10 minutes, stirring occasionally to ensure the pasta cooks evenly and doesn’t clump together. Keep an eye on the liquid—if it seems too thick before the pasta is done, you can add a splash more broth or water. The goal is tender pasta with a slight bite (al dente) and a rich, cohesive sauce.
- Rest Before Serving: Once the spaghetti reaches the perfect texture, remove the pan from heat. Cover and let the dish rest for about 5 minutes. This short resting period allows the pasta to absorb more of the sauce, resulting in a thicker, more flavorful dish that holds together beautifully.
- Serve and Garnish: Uncover, give the spaghetti a final gentle stir, and portion it into bowls or onto plates. Sprinkle with freshly grated Parmesan cheese, if desired, for an extra layer of creaminess and flavor. Garnish with a touch more fresh parsley for freshness and color. Serve hot and enjoy your homemade Italian-inspired comfort dish!
Notes
- Use a wide, heavy-bottomed pan to ensure even cooking and proper liquid absorption.
- Browning the pork without stirring at first helps develop deeper flavor.
- Cut vegetables very finely so they “melt” into the sauce instead of remaining chunky.
- Cook the pasta directly in the sauce—this saves time and enhances the flavor.
- Stir occasionally while simmering to prevent sticking or clumping.
- Add extra broth or water if the sauce thickens too quickly before pasta is done.
- Resting the dish for 5 minutes before serving helps the sauce cling to the pasta.
- Parmesan is optional but adds creaminess and a salty finish.
- Fresh parsley or basil makes a great garnish for freshness and color.
- Leftovers taste even better the next day as the flavors continue to mel
Chef’s Secrets for Perfect Results
The magic of this recipe lies in balancing technique with simplicity.
Start by giving the pork time to brown properly before stirring—it’s this caramelization that creates a rich, meaty depth in the sauce.
When chopping your vegetables, aim for very fine pieces so they blend into the sauce and provide natural sweetness without standing out as large chunks.
Always cook the spaghetti directly in the sauce rather than separately in water; this not only saves a pot but also allows the pasta to absorb the tomato and broth flavors.
Lastly, don’t skip the resting step—it transforms a good pasta dish into a great one by giving the sauce a chance to thicken and cling beautifully.
Serving Suggestions for Every Occasion
This spaghetti with meat sauce is versatile and can be enjoyed in many ways.
For a complete Italian-inspired dinner, pair it with a fresh green salad, garlic bread, or roasted vegetables.
If you’re entertaining guests, serve it alongside antipasto platters with olives, cured meats, and cheeses for a fuller spread.
For weeknight meals, keep it simple with just a sprinkle of Parmesan and a side of steamed broccoli.
It’s also a family favorite—kids love the familiar flavors, while adults appreciate the depth of the sauce.
To make it more indulgent, top each serving with a drizzle of good olive oil or a handful of fresh basil leaves.
Storage Tips for Freshness and Flavor
Leftovers can be stored easily, making this dish great for meal prep.
Allow the spaghetti to cool completely before transferring it into airtight containers.
It will stay fresh in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 2 months.
When reheating, add a splash of water or broth to loosen the sauce and bring back the silky texture.
The pasta will continue to absorb liquid as it sits, so adjusting the consistency during reheating is key.
If you plan on making this specifically for freezer storage, consider undercooking the pasta slightly so it holds its texture better after thawing.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes! While ground pork gives the sauce a rich flavor, you can substitute it with ground beef, chicken, or turkey. For a lighter option, try a mix of lean turkey and chicken.
2. What if I don’t have fire-roasted tomatoes?
Regular crushed tomatoes work just fine, though fire-roasted adds a smoky depth. If using plain tomatoes, consider adding a pinch of smoked paprika or a splash of balsamic vinegar to enhance the flavor.
3. Can I make this dish vegetarian?
Absolutely. Replace the pork with lentils, crumbled tofu, or plant-based ground meat. Use vegetable broth instead of chicken broth to keep the dish fully vegetarian.
4. How do I prevent the pasta from sticking together?
Stir the pasta occasionally while it cooks in the sauce. Cooking it directly in the sauce can cause clumping if left unattended, so gentle stirring every few minutes ensures even cooking.
5. Can I prepare this ahead of time?
Yes, this recipe reheats beautifully. Cook it fully, cool it, and refrigerate. When reheating, add a splash of broth or water to loosen the sauce.
For entertaining, you can prepare the sauce a day ahead, then add pasta and simmer just before serving.
