Onside Nutrition | Recipes

One-Pot Weeknight Spaghetti with Meat Sauce & Spinach

Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Servings:
6
Jenny Jeffrey
March 29, 2024

This recipe offers a quick and easy one-pot spaghetti with a flavorful meat sauce, and a healthy and vibrant twist of fresh spinach, perfect for a weeknight meal. It can be made entirely in one pot, minimizing cleanup.

Ingredients


  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey, Italian sausage, or a combination)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • (28 oz) can crushed tomatoes
  • 2 cups beef broth or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 10 oz dried spaghetti, broken in half (optional)
  • 5-6 cups fresh spinach, roughly chopped
  • Freshly grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground meat and cook, breaking it up with a spoon, until browned.
  2. Drain any excess grease from the pot.
  3. Add the diced onion to the pot with the browned meat and cook for another 3-4 minutes, or until the onion is softened and translucent.
  4. Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its fragrance.
  5. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot.
  6. Add the beef broth (or vegetable broth), oregano, and basil. Season with salt and pepper to taste.
  7. Bring the sauce to a simmer.
  8. Two options for adding spaghetti:
    • Option 1 (for slightly softer noodles): Carefully break the dried spaghetti in half and add it directly to the simmering sauce. Stir gently to combine.
    • Option 2 (for more al dente noodles): Cook the spaghetti according to package directions in a separate pot of boiling water. While the sauce simmers, drain the cooked spaghetti and set aside.
  9. Cover the pot and simmer for 10-12 minutes, or until the spaghetti is about halfway cooked through.
  10. Add the chopped fresh spinach to the pot and stir gently to combine.
  11. Continue simmering for 3-5 minutes, or until the spinach is wilted and the spaghetti is cooked through. Stir occasionally to prevent sticking. If using option 2: Once the spinach has wilted, add the cooked and drained spaghetti to the pot with the sauce and stir gently to combine. Heat for an additional minute or two to allow the flavors to meld.
  12. Taste the sauce and adjust seasonings with additional salt and pepper if needed.
  13. Serve hot with a sprinkle of freshly grated Parmesan cheese (optional) and enjoy!

 

Our Favourite Tips!

  • You can substitute frozen spinach for fresh spinach in this recipe. Use about 10 ounces of frozen spinach, thawed and squeezed dry before adding it to the pot.
  • Feel free to customize the vegetables in this recipe. Add chopped carrots, bell peppers, or zucchini along with the onion for extra flavor and nutrients.
  • For a spicier sauce, add a pinch of red pepper flakes when cooking the garlic.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if necessary to adjust the consistency.

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