How much spaghetti do I make for one person?

For one person, use 2 ounces (about 56g) of dry spaghetti. That’s roughly the size of a quarter in diameter when bunched up. This portion expands to a full plate once cooked and pairs perfectly with single-serving Bolognese. If you're using high-protein or whole wheat pasta, you might feel fuller even with the same amount.

How much spaghetti Bolognese sauce per person?

A good serving of spaghetti Bolognese sauce per person is about 3/4 cup total , including meat and tomato. This keeps the pasta coated without overwhelming it. You can adjust slightly if you prefer it extra saucy or want to stretch it with a piece of crusty bread on the side.

How many jars of spaghetti sauce for 1 pound of meat?

For 1 pound of ground beef, you’ll need one standard jar (24 oz) of spaghetti sauce to make a balanced, family-sized Bolognese. For a solo meal like this one-pot spaghetti Bolognese for one , you only need 1/2 cup of sauce with 3 oz of meat, about 1/6 of a jar.

What is one serving of spaghetti Bolognese?

One standard serving is 2 oz of dry spaghetti plus 3/4 cup of Bolognese sauce . This yields one satisfying plate for dinner. If you're tracking nutrition, this serving offers around 490 calories with balanced protein, carbs, and healthy fats. It's portioned just right to avoid waste or overeating, ideal for solo cooking.

One-Pot Spaghetti Bolognese For One – 20-Minute Fall Dinner

Description

This one-pot spaghetti Bolognese for one is a cozy fall dinner cooked entirely in one pan. Quick, flavorful, and perfectly portioned with zero waste and minimal cleanup.

Ingredients

1 tsp olive oil

3 oz ground beef (85% lean)

2 tbsp finely chopped yellow onion

1 clove garlic, minced

1/2 cup crushed tomatoes

1/2 cup water or low-sodium beef broth

1/2 tsp dried Italian herbs

2 oz dry spaghetti

Salt and pepper to taste

1 tbsp grated Parmesan (optional)

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Instructions

1. Heat oil in a small skillet or saucepan over medium heat. Add onion and cook for 2–3 minutes until soft.

2. Add garlic and cook for another 30 seconds until fragrant.

3. Add the ground beef. Brown it, breaking it up with a spoon, for about 3–4 minutes. Season lightly.

4. Stir in crushed tomatoes, herbs, and broth. Combine well.

5. Break spaghetti in half and add to the pan. Push it down to submerge.

6. Simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking.

7. Once pasta is tender and sauce has thickened, taste and adjust seasoning.

8. Serve hot with Parmesan on top if using.

Notes

If using whole wheat or gluten-free pasta, add 1–2 tbsp more liquid and cook a minute or two longer.

Swap beef for turkey, lentils, or meatless crumbles for variation.

Don’t cover the pot — uncovered simmering creates a rich, thick sauce.

Store any leftovers for up to 24 hours in the fridge, though it’s best eaten fresh.