One Pot Pasta Bolognese
A hearty and satisfying dish that combines the rich flavors of a traditional Bolognese sauce with the convenience of one-pot cooking.
Ingredients
For the sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 500 g beef mince (ground beef, preferably lean)
- 700 g tomato passata (tomato puree)
- 3 cups beef broth or stock cubes + water
- 2 tsp Italian mixed herbs
- 1/4-1/2 tsp chilli flakes adjust to taste
- 2 tsp Worcestershire Sauce
- 2 tbsp tomato paste
- 3/4 tsp salt
- 3/4 tsp pepper
- 350 g spaghetti (uncooked) or other pasta
Instructions
Preparation
- Heat olive oil in a large pot over high heat. Cook minced garlic and chopped onion for about 2 minutes until they become translucent.
- Add the beef mince to the pot and cook it while breaking it up as it cooks.
- Once the beef changes from red to brown, pour in the tomato passata.
- To get every last drop of tomato sauce, pour some beef stock into the empty bottle, shake it, then pour it into the pot.
- Pour in the remaining beef stock and all other ingredients, except for the spaghetti. Give everything a good stir and bring it to a boil.
- Add the uncooked spaghetti, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it under the liquid.
- Once fully submerged, cook for about 12 minutes, stirring every minute. Lower the heat slightly after about 8 minutes to prevent burning at the bottom.
- When the pasta is just cooked and the sauce is still saucy, take it off the stove. Toss everything together for about 30 seconds to let the pasta soak up the sauce.
- Serve the pasta hot, garnished with finely grated Parmesan cheese.
Notes
Serve warm topped with freshly grated Parmesan cheese and a sprinkle of parsley. A side of crusty bread or a fresh salad is a perfect accompaniment. Store leftovers in an airtight container in the refrigerator for 3-4 days.