One Pot Pasta Bolognese
A quick and easy dish that combines the rich flavors of a traditional Bolognese sauce with the simplicity of cooking everything in one pot.
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.
Notes
This dish is best served hot with extra Parmesan cheese. Pair with crusty bread or a fresh salad. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. For extra flavor, let it simmer longer and add vegetables for additional nutrition.