One Pot Pasta Bolognese is a quick and easy dish that combines the savory flavors of a traditional Bolognese sauce with the simplicity of cooking everything in one pot. This recipe saves time on clean-up while delivering a hearty and comforting meal that the whole family will love. With its rich flavors and satisfying texture, it’s a meal that brings everyone to the table.
How to Make One Pot Pasta Bolognese
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 500g / 1 lb beef mince (ground beef, lean preferred)
- 700g / 24.5 oz tomato passata (tomato puree) (See Note 1)
- 3 cups beef broth (or stock cubes + water, See Note 2)
- 2 tsp Italian mixed herbs (see Note 3 for options)
- 1/4 – 1/2 tsp chili flakes (red pepper flakes, adjust to taste)
- 2 tsp Worcestershire Sauce
- 2 tbsp tomato paste
- 3/4 tsp each salt and pepper
- 350g / 12 oz spaghetti (uncooked; see Note 4 for other pasta options)
- Parmesan (for serving)
Directions:
- Saute onion & garlic: Heat oil in a large pot over high heat. Cook the garlic and onion for about 2 minutes until they turn translucent.
- Cook beef: Add the beef to the pot and cook, breaking it up as it cooks.
- Add tomato: Once the beef is browned, add the tomato passata to the pot.
- Rinse out bottle: Pour some beef stock into the empty tomato bottle, shake it, and then pour that into the pot.
- Add everything else: Pour in the remaining beef stock and all other ingredients except for the spaghetti. Give everything a good stir and let it come to a boil.
- Add spaghetti: Add the uncooked spaghetti, fanning it out around the pot. Let it sit for about 30 seconds to start softening, then start pushing it under the liquid.
- Cook pasta: Once the pasta is fully submerged, cook it for 12 minutes, stirring every minute or so. About 8 minutes in, lower the heat to medium to prevent the base from catching, while ensuring it still bubbles gently.
- Remove from stove, toss well: Take it off the heat once the pasta is just cooked, a tiny bit firmer than you want, and while still saucy. Toss it for about 30 seconds—the sauce will reduce further, and the pasta will finish cooking.
- Serve immediately: Serve the dish while hot, garnished with freshly grated parmesan.
How to Serve One Pot Pasta Bolognese
This dish is best served hot and fresh. You can sprinkle extra Parmesan cheese on top for added flavor. Pair it with some crusty bread or a fresh salad to complete the meal.
How to Store One Pot Pasta Bolognese
If you have leftovers, let the pasta cool down to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave until warmed through.
Tips to Make One Pot Pasta Bolognese
- For extra flavor, let it simmer a bit longer after adding the spaghetti.
- If you want a little more spice, increase the chili flakes based on your taste preference.
- You can also add some vegetables like bell peppers or carrots for additional nutrition.
Variation
Feel free to swap out the beef mince for other meats like turkey or chicken. You can also use different types of pasta if you prefer something other than spaghetti.
FAQs
Can I use other pasta shapes instead of spaghetti?
Yes, you can use other pasta shapes like penne or fusilli. Just make sure to adjust the cooking time as needed since different shapes might require different cooking times.
Is it alright to make this dish ahead of time?
Yes, you can cook it ahead of time, and it will store well in the refrigerator. Just reheat before serving.
Can I freeze One Pot Pasta Bolognese?
Absolutely! Just make sure it’s cooled down fully before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Reheat it thoroughly when you’re ready to enjoy it again.
One Pot Pasta Bolognese
Ingredients
For the sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 500 g beef mince (ground beef, lean preferred)
- 700 g tomato passata (tomato puree) See Note 1
- 3 cups beef broth or stock cubes + water, See Note 2
- 2 tsp Italian mixed herbs See Note 3 for options
- ¼ to 1/2 tsp chili flakes (red pepper flakes) adjust to taste
- 2 tsp Worcestershire Sauce
- 2 tbsp tomato paste
- ¾ tsp salt
- ¾ tsp pepper
- 350 g spaghetti (uncooked) See Note 4 for other pasta options
- to taste g Parmesan for serving
Instructions
Preparation
- Heat olive oil in a large pot over high heat.
- Cook the minced garlic and chopped onion for about 2 minutes until they turn translucent.
Cooking
- Add the beef to the pot and cook, breaking it up as it cooks.
- Once the beef is browned, add the tomato passata to the pot.
- Pour some beef stock into the empty tomato bottle, shake it, and then pour that into the pot.
- Pour in the remaining beef stock and all other ingredients except for the spaghetti. Stir well and let it come to a boil.
- Add the uncooked spaghetti, fanning it out around the pot. Let it sit for about 30 seconds to start softening, then start pushing it under the liquid.
- Once the pasta is fully submerged, cook it for 12 minutes, stirring every minute or so. Lower the heat to medium after about 8 minutes.
- Remove from heat once the pasta is just cooked and still saucy. Toss for about 30 seconds to finish cooking and reduce the sauce.
- Serve the dish while hot, garnished with freshly grated parmesan.
