One Pot Pasta Bolognese
Ground beef, tomato passata and spaghetti cooked together in one pot for a saucy Bolognese style dinner.
Equipment
- Large wide pot or deep skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 medium onion finely chopped
- 1 lb lean ground beef
- 24 oz tomato passata tomato puree
- 3 cup low sodium beef broth
- 2 tsp Italian herbs
- ¼ tsp red pepper flakes plus more to taste
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- ½ tsp salt
- ¾ tsp black pepper
- 12 oz spaghetti uncooked
- ¼ cup grated Parmesan cheese for serving
Instructions
Cooking
- Soften. Cook the garlic and onion in the oil over medium high heat for 2 minutes. Brown. Add the beef and cook, breaking it up, until no pink remains and it reaches 160 degrees F.
- Add liquid. Stir in the passata, broth, herbs, pepper flakes, Worcestershire, tomato paste, salt and pepper and bring to a boil.
- Add pasta. Fan in the spaghetti, wait 30 seconds, then press it under the liquid.
- Cook. Cook 12 minutes, stirring every minute and lowering the heat to medium after 8 minutes.
- Toss. Remove from the heat when just tender and toss 30 seconds to thicken the sauce.
- Serve. Top with Parmesan.
Notes
Substitutions: Use ground turkey for the beef and crushed tomatoes for the passata, thinning with extra broth.
Tips: Stir often so the spaghetti does not stick and taste it a couple of minutes before the package time.
Storage: Refrigerate in an airtight container for 3 to 4 days and add a splash of broth when reheating.