Spaghetti and Meat Sauce
A quick and nourishing one-pot spaghetti with meat sauce that’s ready in just 30 minutes. Packed with protein, fiber, and bold Italian flavors, this family-friendly meal is both satisfying and easy to prepare—perfect for weeknights or meal prep.
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
