1. Introduction
This Cheesy One-Pot Beef Spaghetti is the ultimate solution for a busy weeknight dinner that doesn’t compromise on flavor. By cooking the pasta directly in the savory meat sauce, every strand of spaghetti absorbs the rich juices from the beef and tomatoes. Finished with a generous layer of melted cheddar cheese, it offers a perfect blend of a classic Bolognese and a comforting baked pasta dish. Best of all, it requires minimal cleanup, leaving you with just one pan to wash.
2. Ingredients
The Meat & Aromatics:
500g (1 lb) ground beef
1 medium yellow onion, finely diced
2 cloves garlic, minced
The Sauce & Pasta:
250g (approx. 1/2 lb) spaghetti noodles
1 can (approx. 400g) crushed tomatoes or diced tomatoes with green chilies
1 tablespoon tomato paste
2-3 cups beef broth or water (as needed to cook pasta)
Salt, black pepper, and Italian seasoning to taste
The Topping:
1.5 cups shredded cheddar or Monterey Jack cheese
Fresh parsley or basil for garnish
3. Instructions
Brown the Meat: In a large, deep skillet or Dutch oven, brown the ground beef over medium-high heat. Drain any excess grease.
Sauté Aromatics: Add the diced onion to the pan and cook until softened. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Combine: Pour in the crushed tomatoes and beef broth. Season with salt, pepper, and Italian seasoning. Bring the mixture to a gentle boil.
Cook Pasta: Break the spaghetti in half (optional) and add it to the skillet. Ensure the noodles are mostly submerged in the liquid.
Simmer: Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking. Cook until the pasta is tender and most of the liquid has been absorbed into a thick sauce.
Add Cheese: Sprinkle the shredded cheese evenly over the top. Cover for another 2 minutes, or until the cheese is completely melted and bubbly.
Serve: Garnish with fresh herbs and serve hot directly from the pan.
